Arroz Caldo

Or congee. Or Chicken Ginger Porridge.

Congee was recommended by my Naturopath to help with improving my digestion. Decided to go with what I know aka my mom’s recipe – a Filipino version.

This also happens to be a one pot meal. Yummy!

arroz caldo

Arroz Caldo / Congee / Chicken Ginger Porridge

Ingredients

  • 2.5 cups white rice
  • 8 – 10 cups of water (may need to adjust depending on the rice you use)
  • 1 lb of bone-in chicken thighs, cut in cubes (use the bones, too)
  • 3 tsp sea salt
  • 2 to 3 tbsp of grated ginger (i really like ginger!)
  • Optional Toppings: scallions, lemon juice, coconut aminos or tamari, hard boiled eggs, sautéed garlic (I mix in these additions before I eat)

Instructions

1. Rinse rice at least once

2. In a large pot, combine rice with water, sea salt, chicken and grated ginger

3. On medium-high heat, cover pot and cook for 40-45 minutes, occasionally stirring.

4. Cool before serving

5. Serve with additional toppings, if you like!

Some notes:

  • You could half the recipe if you don’t want to make a lot!
  • I prefer my arroz caldo thicker. Add more water if you like it thinner.
  • Eat this for breakfast or before bed. So good!

Let me know if there are any other Filipino Dishes you want me to remake!

Thanks for passing by!

Michelle

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