Name: Chicken Arroz Caldo
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT5H35M0.000S
Yield: 4 servings
Ingredients: 1 cup olive oil; 1/3 cup lemon juice; 3/4 tablespoon salt; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 6 cloves garlic, minced; 4 chicken breasts, pounded with a meat tenderizer; 1/4 cup olive oil; Jasmine Rice, recipe follows; 4 to 5 scallions, finely diced; 2 medium carrots, finely diced; 5 to 6 cups chicken stock, preferably homemade; 3 tablespoons fish sauce; 4 eggs; Calabrian chiles or spicy chile of your choice, stemmed and chopped; Fresh cilantro, for garnish; 5 tablespoons olive oil; 3 tablespoons finely diced garlic; 3 tablespoons finely diced ginger; 4 1/2 to 5 cups chicken stock; 2 1/2 cups jasmine rice

Directions

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.

Jasmine Rice:

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.