Arroz Caldo (Chicken Rice Porridge)

Instructions

1. 1Prepare your ingredients: Peel and finely mince the about 5 cm of ginger. Peel and mince the 3 cloves of garlic. Peel and finely dice the 1/2 medium onion. Cut the about 450 g of chicken thighs into bite-sized pieces. Rinse the 1 cup of rice.
2. 2In a large heavy-bottomed pot, heat 1 tablespoon of neutral oil (like vegetable or canola, not listed but assumed for sautéing) over medium heat (175°C). Add the minced ginger, minced garlic, and diced onion. Sauté for 2-3 minutes, stirring constantly, until the mixture is fragrant and the onion is softened.
3. 3Add the bite-sized chicken thigh pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. The internal temperature should reach 74°C.
4. 4Add the rinsed 1 cup of rice and the 6 cups of chicken broth to the pot. Stir everything together. Bring the mixture to a rolling boil over high heat (400°F / 200°C).
5. 5Once boiling, reduce the heat to low (95°C), cover the pot, and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking. The rice should be tender and the chicken should be cooked through. The porridge should have thickened.
6. 6Remove the chicken pieces from the pot and place them on a cutting board. Using two forks, shred the chicken into smaller pieces. Return the shredded chicken to the pot.
7. 7Stir in the 1 tablespoon of fish sauce. Cook for another 2 minutes, stirring, to allow the flavors to meld. The porridge should be thick and creamy.
8. 8Ladle the Arroz Caldo into bowls. Garnish each serving with chopped 2 stalks of green onions and half of a 2 large hard-boiled egg, sliced. Serve immediately.

Substitutions

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