breakfast

Champorado with Toasted Almonds and Fresh Mango

Name: Champorado with Toasted Almonds and Fresh Mango
Ingredients: 48.2 g Cereals, oats, regular and quick, not fortified, dry; 103.6 g Chicken, broilers or fryers, breast, meat and skin, raw; 22.3 g Nuts, almonds, slivered; 29.7 g Mango, fresh, cubed (added to meet sugar/flavor profile)

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Cereals, oats, regular and quick, not fortified, dry48.2 g

Chicken, broilers or fryers, breast, meat and skin, raw103.6 g

Nuts, almonds, slivered22.3 g

Mango, fresh, cubed (added to meet sugar/flavor profile)29.7 g

Instructions

Poach the chicken breast in water until fully cooked, then shred it finely to mimic the texture of the traditional dried fish (tuyo) component for a savory contrast. Set aside.

In a small pot, bring 1.5 cups of water to a boil. Add the oats and reduce heat to a simmer. Cook, stirring constantly, until the oats are creamy and thickened, about 5-7 minutes.

While the oats cook, toast the slivered almonds in a dry pan over medium heat until they are golden brown and fragrant, about 3 minutes.

Fold the shredded chicken into the porridge to incorporate the savory protein. If the mixture is too thick, add a splash of water.

Transfer the porridge to a shallow bowl. Top with the toasted almonds for crunch and the fresh mango cubes for sweetness. Serve warm, enjoying the interplay of the deep, earthy oats, salty shredded chicken, and bright, sweet fruit.