Cheerleaders Chicken Arroz Food

ARROZ CALDO

Steps:

• Heat a 5-quart pot over medium-high heat. Add the oil and garlic and cook, stirring often, until the garlic is fragrant and golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper-towel lined plate and set aside for serving. Remove the pot from the heat, leaving the garlic-infused oil in the pot.
• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pot to the stove over medium-high heat, then add the chicken, skin-side down, and cook until the skin is golden, flipping halfway through, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pot. Cook, stirring often, 1 to 2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron and the bay leaf. Return the chicken and juices to the pot. Bring to a boil, then reduce the heat to maintain a vigorous simmer.
• Cook, partially covered, until the chicken is tender, the rice is cooked, and the arroz caldo is thickened, about 30 minutes. Discard the bay leaf, stir in the fish sauce and lime juice, and season with salt and pepper. Serve one chicken thigh per bowl and garnish with the fried garlic, scallion greens, freshly ground pepper, reserved saffron threads and lime wedges.

ARROZ VALENCIANA

Steps:

• Dissolve the bouillon cube in 2 cups of hot water in a small bowl or liquid measuring cup.
• Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. dd the onions and garlic and cook, stirring constantly, until the onions start to become translucent, about 1 minute. Add the chicken and 2 teaspoons salt and cook until the chicken is opaque but not cooked through, about 2 minutes. Add the rice and turmeric and stir until the turmeric is evenly distributed. Add the sausage, raisins, coconut milk and bouillon broth and stir for 1 minute. Cover and cook on medium-low heat until almost all the liquid is absorbed, about 35 minutes.
• Add the red and green bell peppers, carrots and peas and gently stir. Continue to cook the rice covered until the vegetables are slightly softened and there is no more liquid, about 10 minutes.
• Season with salt and transfer to a serving bowl. Garnish with the hard-boiled eggs and scallions.

CHICKEN ARROZ CALDO

Steps:

• For the chicken marinade: Whisk together the oil, lemon juice, salt, coriander, cumin and garlic in a large bowl. Add the chicken breasts and marinate, refrigerated, for 4 hours or up to 24 hours.
• For the chicken arroz caldo: Place a frying pan with the olive oil on the stove and bring to a medium-hot temperature.
• Cook the chicken in the pan for 4 to 5 minutes on each side. Remove to a cutting board. Chop.
• Place the Jasmine Rice in large pan, then add the scallions, carrots and 4 cups of the chicken stock.
• Heat the rice mixture, slowly adding the remaining 1 to 2 cups chicken stock and stirring with a spoon until it has a creamy consistency. Stir in the fish sauce.
• Bring a small pot of water to a strong simmer, then add the eggs and poach for 2 1/2 minutes.
• To assemble the dish: Place the creamy rice in 4 bowls, then place a chicken breast on each. Add the chiles to the creamy chicken rice. Top each bowl with a poached egg, then garnish with the cilantro.
• Heat the olive oil with the garlic and ginger in a pot until fragrant, 5 to 6 minutes. Swirl the pot so the garlic and ginger cook equally, then add the stock and rice.
• Bring to a simmer, then place a lid on the pot so the rice slowly steams. Cook for 20 minutes.