Arroz Caldo (Chicken Rice Porridge)

Ingredients

• 1/2 cup Glutinous Rice (sticky rice)
• 6 cups Chicken Broth (vegetable broth)
• 1 lb Chicken Thighs, boneless, skinless
• 2 tablespoons Ginger, minced
• 4 cloves Garlic, minced
• 1/2 medium Onion, chopped
• 2 tablespoons Fish Sauce (coconut aminos)
• 2 pieces Hard Boiled Eggs, sliced (optional)
• 1/4 cup Green Onions, chopped
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place a large heavy-bottomed pot over medium heat. Add the 2 tablespoons of minced ginger, 4 cloves of minced garlic, and 1/2 medium chopped onion to the pot. Sauté for 2-3 minutes, stirring constantly, until the mixture is fragrant and the onions are softened.
2. 2Add the 1 lb of chicken thighs to the pot. Cook for 5-7 minutes, turning the pieces occasionally, until they are browned on all sides. The chicken does not need to be cooked through at this stage.
3. 3Add the 1/2 cup of glutinous rice and 6 cups of chicken broth to the pot. Stir everything together. Increase the heat to high and bring the mixture to a boil.
4. 4Once boiling, reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes. Stir occasionally to prevent the rice from sticking to the bottom. The porridge is ready when the rice is tender and has absorbed most of the liquid, and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
5. 5Remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
6. 6Stir in the 2 tablespoons of fish sauce (or coconut aminos) and 1/4 teaspoon of black pepper. Cook for another 2 minutes, stirring, to allow the flavors to meld.
7. 7Ladle the arroz caldo into bowls. Garnish each serving with the 2 sliced hard-boiled eggs (if using) and 1/4 cup of chopped green onions.

Substitutions

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