Soothing chicken and rice caldo

Peel and finely dice the yellow onion. Peel and grate the garlic. Peel and slice the carrot into thin rounds. Peel the potato and cut into small cubes.

Cut the chicken breast into small bite-sized pieces, about 2 cm.

Warm the olive oil in a small saucepan over gentle heat. Add the diced onion and cook, stirring occasionally, for 3 minutes until softened and translucent.

Add the grated garlic and cook for another minute until fragrant.

Add the chicken pieces to the pan and stir to coat in the oil and aromatics. Let them cook for 2 minutes, turning once, until lightly colored on the outside.

Pour in the water and bring to a gentle simmer. Skim any foam that rises to the surface.

Add the sliced carrot and potato cubes to the simmering broth. Cook for 10 minutes until the vegetables are just tender.

Stir in the white rice and continue simmering for another 12–15 minutes, until the rice is tender and the broth has a lovely silky consistency. Add a splash more water if the broth reduces too much.

Season with the salt and white pepper. Taste and adjust as needed.

Ladle the caldo into a shallow bowl. Sprinkle with the fresh parsley and serve while gently steaming, perfect for a quiet moment.