Rotisserie Chicken Arroz Caldo

Ingredients for Rotisserie Chicken Arroz Caldo

• 1/2 rotisserie chicken or lechon manok, cut into serving pieces
• 1 cup uncooked Jasmine rice
• 1 thumb-sized ginger, peeled and julienned
• 32 oz chicken broth
• 2 cups water
• 1 medium yellow onion, minced
• 2 tsp garlic powder
• Pinch of saffron or safflower (kasubha)
• 3 scallions, chopped
• 1 lemon, sliced crosswise
• 3 tbsp cooking oil
• Salt and pepper, to taste

How to cook Rotisserie Chicken Arroz Caldo

1. 1.Heat oil in a large pot over medium heat and sauté onion until soft.
2. 2.Add ginger, garlic powder, and black pepper; cook for 1 minute.
3. 3.Add chicken and rice, stirring for 2 minutes. Pour in broth and water, then bring to a boil.
4. 4.Reduce to low-medium heat, cover, and cook 35 to 44 minutes, stirring every 5 minutes; add water if it becomes too thick.
5. 5.Stir in saffron or kasubha and season with salt and pepper. Serve with scallions and a lemon slice.