Ingredients with Measurements:
- 1 pound of chicken breast, cut into small pieces
- 1 cup of rice
- 1 can of coconut milk (13.5 oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of chicken broth
- 1 lime, cut into wedges
- Cilantro, chopped (for garnish)
Special equipment needed:
- Large pot with a lid
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.
2. Add the chicken breast pieces to the pot and cook for 5-7 minutes until they are browned on all sides.
3. Add the cumin, paprika, salt, and black pepper to the pot and stir to combine.
4. Add the rice to the pot and stir to coat it in the spices and oil.
5. Pour the chicken broth and coconut milk into the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the Pira Caldo for 20-25 minutes until the rice is cooked and the chicken is tender.
8. Serve the Pira Caldo hot, garnished with chopped cilantro and lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 14g
Carbohydrates per serving: 38g
Protein per serving: 24g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or pork
- White rice can be substituted with brown rice or quinoa
- Chicken broth can be substituted with vegetable broth or water
- Cilantro can be substituted with parsley or green onions
Variations:
- Add diced potatoes, carrots, or bell peppers to the pot for extra vegetables
- Use shrimp instead of chicken for a seafood twist
- Add a can of diced tomatoes for a more tomato-based broth
Tips and tricks:
- To make the Pira Caldo spicier, add a diced jalapeno or serrano pepper to the pot with the onion and garlic
- Use a wooden spoon to stir the Pira Caldo to prevent the rice from sticking to the bottom of the pot
- If the Pira Caldo is too thick, add more chicken broth or water to thin it out
Storage instructions:
Store any leftover Pira Caldo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pira Caldo in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Pira Caldo in individual bowls, garnished with chopped cilantro and a lime wedge on the side.
Garnishes:
Chopped cilantro and lime wedges
Pairings:
Serve the Pira Caldo with a side of warm tortillas or crusty bread.
Suggested side dishes:
- Grilled vegetables
- Black beans
- Avocado salad
Troubleshooting advice:
- If the Pira Caldo is too thick, add more chicken broth or water to thin it out
- If the rice is not cooked after 20-25 minutes, add more chicken broth or water and continue to simmer until the rice is tender
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked
- Store any leftover Pira Caldo in the refrigerator within 2 hours of cooking
Food history:
Pira Caldo is a traditional dish from the coastal regions of Ecuador, where it is commonly served for breakfast or lunch.
Flavor profiles:
The Pira Caldo has a rich, savory flavor from the chicken broth and coconut milk, with a hint of spice from the cumin and paprika.
Serving suggestions:
Serve the Pira Caldo hot, garnished with chopped cilantro and a lime wedge on the side.
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Region: Peruvian