Rainy days are here and so I was inspired to cook something heartwarming and good for my health. I’ve had a sore throat and the sniffles these past few days and you know what they say about chicken soup!
Chicken Arroz Caldo is such a classic Pinoy comfort food, eaten when literally in need of comfort! There’s something soothing about the gingery broth and tender chicken that never fails to pick me up when I’m under the weather or feeling “needy.”
I’ve always thought that I can make the classic dish healthier by using an high fiber alternative to white rice. And now, I found a no-brainer way to make the cooking process much easier with the Breville Multi-Chef. It’s virtually impossible to overcook stewed meats in this lovely kitchen appliance as you can keep it at a steady low heat and leave it be for a couple of hours. If anything, it’ll just be more tender. It’s even a one-pot meal maker with various temperatures for cooking rice, sautéing or searing and slow cooking on low or high.
Beautiful stainless steel design for the Breville Multi-Chef. Fits perfectly into any kitchen, small ones especially.
Be mindful of the ingredients you choose. Always best to go with organic, locally-grown produce.
Set the Breville Multi-cooker to the sear setting and preheat for 3 minutes. Cover the bottom with olive oil.
When oil is hot, sauté minced garlic until slightly toasted, set aside.
Add chicken and sear both sides. Add fish sauce and cover.
When chicken is cooked through, add onions and ginger. Stir for 1-2 minutes.
Add uncooked quinoa, stir for 1 minute then add chicken stock. Cook for 15 to 20 minutes until it starts to boil.
Set the Breville Multi-cooker to slow cook on high and simmer for 10 minutes until quinoa is cooked.
If it becomes too dry, add more chicken stock or water to make it more soupy.
Feel free to leave the Breville Multi-cooker to slow cook on low to tenderize the meat more or keep it hot while you set the table.
Top with boiled egg, garlic, spring onions and calamansi.
Organic Chicken Quinoa Arroz Caldo
Serves 4
Ingredients
Olive oil
10 cloves garlic, thinly sliced
8 pcs chicken pieces, wings, thighs or breast with bone
2 Tbsp fish sauce
1 small white onion, chopped
ginger, thumb size cut in strips
¾ cup tricolor quinoa
5 cups chicken stock
2 hard boiled eggs
spring onions, chopped
toasted garlic
calamansi
Instructions
- Set the Breville Multi-cooker to the sear setting and preheat for 3 minutes. Cover the bottom with olive oil.
- When oil is hot, sauté minced garlic until slightly toasted, set aside.
- Add chicken and sear both sides. Add fish sauce and cover.
- When chicken is cooked through, add onions and ginger. Stir for 1-2 minutes.
- Add uncooked quinoa, stir for 1 minute then add chicken stock.
- Cook for 15 to 20 minutes until it starts to boil.
- Set the Breville Multi-cooker to slow cook on high and simmer for 10 minutes until quinoa is cooked.
- If it becomes too dry, add more chicken stock or water to make it more soupy.
- Top with boiled egg, garlic, spring onions and calamansi.
Notes
Photos by Gabby Cantero.
oh wow! I will definitely try this! May I ask how much is Breville Multi-cooker? and can I also order that via online?
Thanks! love your blog!
Hi! I’m not sure, you’ll have to Google that =)