This is a Filipino comfort food great for a cold or rainy day.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a pot over medium heat. Brown chicken in the hot oil, 5 to 7 minutes. Add onion and garlic; cook until onion is clear, about 5 minutes. Stir rice, ginger, and patis into the pot; cook for 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat and let simmer until chicken is no longer pink in the centers and rice is tender, about 20 minutes. Squeeze lemon juice into the soup and serve.

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Cook's Notes:

This soup is also a great, freezable use of leftover turkey instead of chicken thighs.

Feel free to use lime instead of lemon.

Nutrition Facts

308 calories; protein 21.8g; carbohydrates 22.6g; fat 14g; cholesterol 73.5mg; sodium 739.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/12/2020
Made as written and this was simple but I also felt it was simple in flavor too. It needed something else for flavor and appearance as well. Vegetables are probably not traditional but I would add carrots and celery next time. Read More
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