Arroz Caldo (Chicken Rice Porridge)

Ingredients

• 1 lb Chicken Thighs, boneless, skinless
• 1/2 cup Sweet Rice (glutinous rice)
• 6 cups Water
• 2 tablespoons Ginger, minced
• 4 cloves Garlic, minced
• 1/2 cup Onion, chopped
• 1/2 cup Coconut Milk
• 1 tablespoon Fish Sauce (optional)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Green Onions, chopped (for garnish)
• 4 wedges Lemon or Calamansi wedges (for serving)

Instructions

1. 1Prepare the 1 lb Chicken Thighs by cutting them into 1-inch pieces.
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 (350°F / 175°C). Add the 2 tablespoons of minced ginger, 4 cloves of minced garlic, and 1/2 cup of chopped onion. Sauté for 2-3 minutes, until the mixture is fragrant and the onions are softened.
3. 3Add the 1 lb of chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
4. 4Add the 1/2 cup of sweet rice and 6 cups of water to the pot. Stir everything together. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes. Stir occasionally to prevent sticking, until the rice is very soft and the mixture has thickened into a porridge consistency.
5. 5Stir in the 1/2 cup of coconut milk and 1 tablespoon of fish sauce (if using). Continue to simmer for another 5 minutes, uncovered, allowing the flavors to meld.
6. 6Season the porridge with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and add more salt if needed.
7. 7Ladle the arroz caldo into serving bowls. Garnish each bowl with 2 tablespoons of chopped green onions and serve immediately with 1 wedge of lemon or calamansi on the side.

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