Chicken Arroz Caldo (Chicken Rice Porridge)

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Chicken broth

  Soup, canned, less/reduced sodium

  5 cup or 1.2kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sweet Rice

  Assi

  200g

• 100% Juice, Lemon

  Lemon, DeLallo

  6 tsp or 30g

• Boneless Skinless Chicken Thighs

  Freshdirect

  20 oz raw or 565g

Directions

1. Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
2. Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.
3. Recipe by: lola (source: https://www.allrecipes.com/recipe/212940/chicken-arroz-caldo-chicken-rice-porridge/)

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