Breakfast · Filipino · 10 min
Champorado with Toasted Almonds and Fresh Mango
- Calories
- 520
- Protein
- 36g
- Carbs
- 49g
- Fat
- 22g
Ingredients
- 47.1 g rolled oats
- 1.5 cup water
- 1 tbsp cocoa powder
- 1 tsp brown sugar
- 103.6 g chicken breast
- 0.25 tsp salt
- 27.8 g slivered almonds
- 29.7 g mango
Method
- 01Poach the chicken breast in seasoned water over medium-low heat for 10-12 minutes until cooked through (internal temperature reaches 165°F/74°C). Shred finely and set aside.
- 02In a small pot, bring 1.5 cups of water to a boil. Stir in the rolled oats, cocoa powder, brown sugar, and a pinch of salt. Reduce heat to a simmer and cook, stirring constantly, for 5 to 7 minutes until thick and creamy.
- 03While the porridge cooks, toast the slivered almonds in a small dry skillet over medium heat until golden brown and fragrant, about 3 minutes.
- 04Fold the shredded chicken into the warm oat porridge to combine.
- 05Ladle the champorado porridge into a bowl, top with toasted slivered almonds and fresh diced mango, and serve warm.
Cook it with the whole plan around it
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