Back

Back

Back

Recovery

•

1 min read

Ginger Chicken Arroz Caldo

A high-protein, mineral-rich rice soup built for recovery and focus. Slow carbs to fuel training, collagen and fats from chicken for joints and hormones, and ginger to support digestion and inflammation. Simple food that keeps you strong, steady, and consistent.

Ginger Chicken Arroz Caldo

Calories

10min

480

Protein

45min

24g

Fat

55min

23g

Prep Time

10min

Cook Time

45min

Total Time

55min

55min

Servings:

8

Ingredients:

  • 4 bone-in chicken thighs

  • 1 tbsp olive oil

  • ½ onion, chopped

  • 1 thumb-size piece ginger, sliced

  • 1 cup white rice (rinsed)

  • Water (enough to cover + more as needed)

  • Fish sauce, to taste

  • 4 pieces pork chicharrón (crumbled)

  • 2 cinnamon sticks

  • Green onion, sliced (to finish)

  • 4 bone-in chicken thighs

  • 1 tbsp olive oil

  • ½ onion, chopped

  • 1 thumb-size piece ginger, sliced

  • 1 cup white rice (rinsed)

  • Water (enough to cover + more as needed)

  • Fish sauce, to taste

  • 4 pieces pork chicharrón (crumbled)

  • 2 cinnamon sticks

  • Green onion, sliced (to finish)

  • 4 bone-in chicken thighs

  • 1 tbsp olive oil

  • ½ onion, chopped

  • 1 thumb-size piece ginger, sliced

  • 1 cup white rice (rinsed)

  • Water (enough to cover + more as needed)

  • Fish sauce, to taste

  • 4 pieces pork chicharrón (crumbled)

  • 2 cinnamon sticks

  • Green onion, sliced (to finish)

Instructions:

  1. Heat olive oil in a pot over medium heat

  2. Add chicken thighs and brown lightly

  3. Add onion and ginger, sauté until fragrant

  4. Add rice and stir to coat

  5. Add cinnamon sticks and enough water to cover everything well

  6. Bring to a boil, then reduce to a gentle simmer

  7. Cook until rice breaks down and chicken is tender (add water as needed)

  8. Season with fish sauce

  9. Finish with green onion and crushed chicharrón

  1. Heat olive oil in a pot over medium heat

  2. Add chicken thighs and brown lightly

  3. Add onion and ginger, sauté until fragrant

  4. Add rice and stir to coat

  5. Add cinnamon sticks and enough water to cover everything well

  6. Bring to a boil, then reduce to a gentle simmer

  7. Cook until rice breaks down and chicken is tender (add water as needed)

  8. Season with fish sauce

  9. Finish with green onion and crushed chicharrón

  1. Heat olive oil in a pot over medium heat

  2. Add chicken thighs and brown lightly

  3. Add onion and ginger, sauté until fragrant

  4. Add rice and stir to coat

  5. Add cinnamon sticks and enough water to cover everything well

  6. Bring to a boil, then reduce to a gentle simmer

  7. Cook until rice breaks down and chicken is tender (add water as needed)

  8. Season with fish sauce

  9. Finish with green onion and crushed chicharrón

Fitness & Nutrition Guidance

Fitness & Nutrition Guidance

Fitness & Nutrition Guidance

Looking for a structured fitness and nutrition plan?

Fill out my application form and I'll see if I can help ↓

Fill out my application form and I'll see if I can help

Application Form →