Chicken Arroz Caldo (Chicken Rice Porridge)

• 2 Tablespoons Olive Oil
• 1 whole Onion, Diced
• 3 cloves Garlic
• 1 piece (3 Inches Long) Ginger, Thinly Sliced
• 10 pieces Drumettes Or 2 Shredded Chicken Breasts
• 6 cups Chicken Broth
• 1 cup White Rice
• 1 Tablespoon Soy Sauce
• Salt And Pepper
• 1 stalk Sliced Green Onion For Garnish
• Lemon Wedges, To Serve

1. Heat olive oil in a large pot over medium heat. Chuck in and stir the onion, garlic and ginger. Chuck in the chicken wings (drumettes) or shredded chicken breast. Cook and stir together for a minute and half. Put the lid on and cook for about 2 minutes.
2. Pour the chicken broth and rice into the pot, stir. Bring to a boil. Put the lid back on and cook for 10 minutes. Stir now and then to make sure the rice isn't sticking to the bottom of the pan. Add the soy sauce and stir. Season with salt and pepper to taste. Sprinkle with green onion and serve with lemon wedges.
3. Note: We like it with loads of broth so I keep a few cans in the pantry. When the porridge starts to get too thick for me, I add in more broth.

olive oil, onion, garlic, ginger, chicken breasts, chicken broth, white rice, soy sauce, salt, green onion, lemon wedges

Taken from tastykitchen.com/recipes/soups/chicken-arroz-caldo-chicken-rice-porridge/ (may not work)