Recipe: M.B.’s Arroz Con Caldo De Pollo (Rice with Chicken Broth)

1 (3-pound) whole chicken

Celery leaves

6 black peppercorns

2 teaspoons minced garlic

2 tablespoons oil

1 tablespoon minced ginger root

1 medium onion, chopped

1 cup rice

Salt

White pepper

Lemon wedges

Chopped green onions

Place chicken in large stock pot and cover with 3 quarts water. Add few celery leaves and peppercorns. Bring to boil, reduce heat and simmer about 1 hour or until tender.

Remove chicken, strain and reserve broth. Cool chicken enough to handle, then bone and skin. Chop or shred meat and set aside.

Saute garlic in oil in large stock pot until light golden. Remove 1 teaspoon and reserve for garnish. Add ginger to remaining garlic in pan and saute about 1 minute. Add onion and saute until tender.

Add rice, stirring to coat with oil. Add reserved broth. Season to taste with salt and white pepper. Bring to boil, cover, reduce heat and simmer until rice is tender, 10 to 15 minutes. Add chicken and heat through.

Serve with lemon wedges to squeeze into soup as desired. Garnish with reserved garlic and green onions. Makes 10 to 12 servings.