Friday, February 24, 2017

Vegan Arroz Caldo

Vegan Arroz Caldo
Original Recipe by Eleanor Arkhipova
Serves 8

  • Olive Oil
  • 1 large bulb garlic chopped (or more)
  • 1 tbsp grated ginger (or more)
  • 1 Vegan Half Chicken chopped
  • 2 cups water
  • 2 cups vegetable stock
  • 2 cups cooked white rice
  • salt and pepper to taste
  • spring onions chopped
  1. Saute chopped garlic in olive oil until golden.
  2. Add grated ginger and mix.
  3. Add chopped Vegan Half Chicken. Saute until chicken is slightly golden.
  4. Add the water and vegetable stock. Mix  and bring to a boil.
  5. Add the cooked white rice, mix, and bring to a boil. Put on medium heat for 10 minutes. May need to add more water.
  6. Add salt and pepper to taste.
  7. Top with chopped spring onions.
Secret: The more garlic used, the stronger the flavor. Can also top it with more fried garlic, more veggie chicken, and or steamed broccoli.

This is Filipino dish that is usually cooked during the Christmas season. It is our version of the feel good chicken soup that warms the soul. My mother cooks this for my son whenever he is sick. When he was a picky 3 years old, he loved it. He called it, "Chicken Rice Soup."

You can use any veggie chicken available in the health food market, but I came across these VeriSoy Vegan Half Chicken at the local Oriental Store. Bought 8 pieces to stock up my freezer. Having been an omnivore in the past, this vegan chicken tastes the closest to chicken, if not, tastes better. I love that they shaped it as half the bird, only smaller. Hilarious! If I'm lazy, I slice it lengthwise and fry it just so. It's wonderful.

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