CHICKEN ARROZCALDO

Prep Time: 10 minutes

Cooking time: 25 minutes

Serves: 6

 

2 tablespoon olive oil

1 small yellow onion, peeled and diced small

2 tablespoons ginger, peeled and diced small

3 cloves of garlic, minced

½ teaspoon saffron threads

2 tablespoon All Purpose flour

3-4 cans fat free chicken broth (14.5 oz)

1½ cups long grain rice

¾ pound chicken breasts, boneless, skinless, diced medium

Salt and pepper to taste

2 sprigs of scallion, finely chopped

 

Heat the oil in a large sauce pan or a medium stock pot over medium to high heat.  Add onions and ginger and cook for 2 minutes. Add garlic and saffron and continue to cook for another 30 seconds.

Add flour and continue to cook until flour and onion become slightly brown, about 2 minutes.  Add rice and 3 cans of broth and bring to boil stirring constantly to prevent the bottom from sticking to the pan; about 10 minutes.

Add chicken and continue to boil for another 5 to 7 minutes, stirring constantly.  Reduce heat to low and simmer for another 2 minutes.  Add another can of broth or plain water if rice is still not soft and cook a few minutes longer.  Season with salt and pepper.  Remove from stove. Ladle in a bowl and garnish with chopped scallions.  Serve immediately.