Friends. It has happened. I’ve been hit!
The dreaded and widespread flu has made its way to me. It’s been years since I last had the flu so when I woke up Saturday morning and felt a bit crap, I blew it off as a cold and a need for more sleep and kept pushing myself around to go to to yoga, run errands, cook, and socialize.
By Saturday afternoon I was seriously dragging and miserable, but still fully in denial that I was sick and continued on with my weekend plans (note to self: Peter’s back of the hand to forehead fever test is clearly not accurate).
When Monday rolled around my throat felt like it was trying to cough its way out of my body, I had no voice, and Peter had finally convinced me to go to the doctor’s office. Before I knew it a nurse was jamming a swab up nose to test, slapping a face mask on me, and handing me a bag full of medicine on my way out of the office.
But while tamiflu works wonders against the flu there are a few home remedies that are also required —
1. a hot toddy (or 2)
2. Rush Hour 1, 2 & 3
3. arroz caldo
Arroz caldo is a Filipino comfort food that is similar to congee. I remember when I was growing up and Yaya would make a big, fragrant batch of arroz caldo for my sister, Gabby, and I when either us started to get sick.
It’s a savory, hot, chicken and rice dish flavored with ginger, garlic, and onion — three ingredients known to have excellent benefits to your immune system which means it’s also the perfect dish to warm you up in the winter and keep you from ever getting sick in the first place.
So what are you waiting for? Get these ingredients simmering away while you rest up and wait in bed with that hot toddy.
- 1 tbsp oil
- 4 cloves garlic, minced
- 1 medium sized onion, diced
- 1.5 inch piece of ginger, minced
- 1 lb. bone in chicken pieces
- 1.5 cups of uncooked rice
- 8-10 cups of chicken broth
- 1 tbsp fish sauce
- pinch of salt
- pepper to taste
- limes, to garnish (optional)
- green onion, to garnish (optional)
- In a large pot, heat oil over medium heat
- Stir in garlic, onion, and ginger and cook until fragrant
- Add chicken pieces and lightly brown on both sides
- Pour in rice, 8 cups of broth, fish sauce and salt and mix well
- Bring pot to a simmer and cover
- When chicken is cooked through (approximately 20 minutes), remove chicken pieces, from pot and place on chopping board
- Shred chicken and add chicken pieces (no bones) back into pot
- If rice has absorbed most of the liquid in the pot, add additional chicken broth
- Continue simmering until rice is cooked through and very soft (approximately 20-30 minutes depending on the type of rice)
- Season with pepper to taste
- Squeeze limes over dish and mix
- Garnish with lime slices and green onion
- Serve hot