Arroz Caldo

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Washington Post


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2 1/8 cups canola oil

1 pound boneless, skinless chicken thighs, cut into bite-size pieces

12 medium cloves garlic, 6 of them finely minced

1 tablespoon finely minced ginger root

1 small onion, thinly sliced

1 cup uncooked jasmine rice or medium-grain rice

4 cups low-sodium chicken broth

1 tablespoon fish sauce, or to taste


Freshly ground black pepper

1 cup whole or low-fat milk

Cayenne pepper

Sea salt

3 tablespoons finely sliced scallions, white and light green parts

6 small calamansi or key limes, juiced

Scallion oil, for garnish (optional)

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