This dish my friend is my healthier version of the Filipino comfort food, Arroz Caldo (Chicken and Rice) or Congee soup. It’s low in calories and high in protein and fiber and half the carbohydrates than rice. And, it’s so easy to make. Your stomach would thank you for having this instead of the usual rice recipe.
I woke up feeling weak with sniffles and chills this morning. It’s not a good way to wake up when you have children to take care of. I thought of the chicken and rice soup with ginger and garlic; the usual comfort food my mother would make whenever I felt ill. However, I didn’t want to ingest a lot of carbohydrates, so I used quinoa as a substitute. You can add saffron threads to enhance the flavor if you prefer. I didn’t add in mine simply because I did not have any.
- 5.46 oz (155g) Roland Roasted Garlic Quinoa
- Half of chicken breast, cut in tiny pieces
- 4 garlic cloves, finely chopped; divided
- 1/2 of thumb size ginger, peeled and pounded
- 1/4 of medium onion, diced
- 1/2 of soft boiled egg
- 1 tablespoon olive oil
- 2 cups water
- 3/4 teaspoon salt
- saffron threads (optional)
- chives for garnish
Cook the quinoa according to package instructions. Set aside. Heat a skillet over medium heat and coat with oil when hot. Add the garlic and saute until lightly brown. Remove half of the toasted garlic and place in a small bowl. Set aside. Add the ginger and onions to the skillet and stir-fry until the onions are translucent.
Add the chicken and stir-fry until the chicken is no longer pink.
Add 2 cups of water.
Add the chicken with water into the pot with cooked quinoa. Stir to combine. Add the saffron threads at this time. Cover and simmer for 10 minutes. *
Serve in a bowl with half of boiled egg, roasted garlic, and chives. Slurp its goodness. 🙂
*Note: Cooking time varies depending on the heat of your stove. Please adjust accordingly.
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