Saudi Arabian-style Chicken and Rice Soup

Ingredients

In this Saudi Arabian adaptation of the Filipino Arroz Caldo, we incorporate Saudi Arabian flavors and spices to create a unique and distinct dish. The original Arroz Caldo typically uses ginger and garlic as the main flavorings, while this Saudi Arabian-style soup incorporates saffron, cinnamon, and cardamom for a more aromatic and exotic taste. Additionally, the use of chicken and rice remains the same, but the cooking techniques and spices used in this recipe are tailored to Saudi Arabian cuisine. We alse have the original recipe for Arroz caldo, so you can check it out.

• 1 kg (2.2 lbs) chicken, cut into pieces 1 kg (2.2 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 6 cups (1.4L) chicken broth 6 cups (1.4L) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground cinnamon, ground cardamom, and saffron threads, and cook for another minute to release their flavors.
4. 4.
   Add the basmati rice to the pot and stir well to coat the grains with the spices.
5. 5.
   Pour in the chicken broth and season with salt to taste. Bring the soup to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the soup for about 30 minutes, or until the chicken is cooked through and the rice is tender.
7. 7.
   Serve the Saudi Arabian-style Chicken and Rice Soup hot, garnished with fresh cilantro and accompanied by lemon wedges for squeezing over the soup.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the soup.
• Basmati rice — Rinse the rice thoroughly before adding it to the soup to remove any excess starch and ensure fluffy grains.

Tips & Tricks

• For a richer flavor, you can add a few strands of saffron to the soup while it simmers.
• If you prefer a thicker consistency, you can add a tablespoon of cornstarch mixed with water to the soup and simmer for an additional 5 minutes.
• Serve the soup with warm Arabic bread or pita for a complete meal.

Serving advice

Serve the Saudi Arabian-style Chicken and Rice Soup hot, garnished with fresh cilantro and accompanied by lemon wedges for squeezing over the soup. It pairs well with warm Arabic bread or pita.

Presentation advice

Present the Saudi Arabian-style Chicken and Rice Soup in individual bowls, ensuring that each bowl has a generous amount of chicken, rice, and broth. Garnish with a sprinkle of fresh cilantro for a pop of color.