Dried Chicken Arrozcaldo

Instructions

1. Chop the 300 gram of chicken thigh into cubes, peel and mince the 5.00 g of ginger root, and dice the 70.00 g of capsicum.
2. Rinse 190 g of Adlai Rice (Job's Tears) under cold water until the water runs clear.
3. In a large pot, bring 4 cups (8 fl oz) of water to a boil. Add the minced ginger, 2 tsp of ground ginger, and 0.25 tsp of black pepper. Let it simmer for 5 minutes to infuse the water with ginger flavor.
4. Add the cubed chicken thighs to the pot and simmer until they are fully cooked, approximately 20 minutes.
5. Add the rinsed Adlai Rice to the pot and let it simmer until the rice is tender and the porridge has thickened, about 30 minutes.
6. Halfway through the cooking, add the diced capsicum and 1 pcs of organic coco sugar into the pot. Stir well.
7. Season the arrozcaldo with additional black pepper according to taste. Serve hot and enjoy your healthy and comforting meal.