Arroz Caldo (Chicken Rice Porridge with Ginger)
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Ingredients
- 200 g long-grain rice
- 400 g boneless chicken thighs, diced
- 1200 ml chicken stock
- 30 g fresh ginger, cut into fine strips
- 4 garlic cloves
- 1 tbsp fish sauce
- 3 spring onions, sliced
- 1 lime, juiced
Nutrition (per serving)
- Calories
- 356 kcal
- Protein
- 24.2 g
- Carbohydrate
- 43.8 g
- of which sugars
- 1.6 g
- Fat
- 8.9 g
- of which saturates
- 2.5 g
- Fibre
- 1.7 g
- Salt
- 3.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the rice. Fry the garlic and ginger in a large pot for 2 minutes until fragrant.
- 2
Add the chicken and fry for 4-5 minutes, turning, until lightly browned.
- 3
Add the rice and chicken stock, bring to the boil, then reduce to a simmer.
- 4
Cook, stirring every few minutes so it does not catch, for 25-30 minutes until the rice has broken down into a thick porridge and the chicken has no pink remaining.
- 5
Stir in the fish sauce and season with a little salt.
- 6
Ladle into bowls, squeeze over the lime juice and scatter with the spring onions to serve.
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