Chicken Arroz Caldo (Chicken Rice Porridge)

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.

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.

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.