Arroz Caldo (Filipino Rice Porridge)

Ingredients

• 1 lb Chicken Thighs, boneless, skinless
• 1 cup Glutinous Rice (Malagkit)
• 6 cups Chicken Broth
• 2 tbsp Ginger, minced
• 4 cloves Garlic, minced
• 1/2 piece Onion, chopped
• 1 tbsp Fish Sauce (Patis)
• 2 pieces Hard-boiled Eggs, sliced (optional)
• 2 stalks Green Onions, chopped
• 4 pieces Lemon or Calamansi wedges

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (350°F/175°C). Add the 2 tablespoons of minced ginger, 4 cloves of minced garlic, and the 1/2 piece of chopped onion. Sauté for 2-3 minutes, until the mixture is fragrant and the onions are softened.
2. 2Add the 1 lb of boneless, skinless chicken thighs to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
3. 3Pour in the 1 cup of glutinous rice and the 6 cups of chicken broth. Stir everything together and bring the mixture to a boil over high heat.
4. 4Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. Stir occasionally to prevent sticking. The porridge is ready when the rice is tender and the mixture has thickened to your desired consistency.
5. 5Stir in the 1 tablespoon of fish sauce. While the porridge is still hot, use two forks to shred the cooked chicken thighs directly in the pot. Stir the shredded chicken back into the porridge.
6. 6Ladle the Arroz Caldo into bowls. Garnish with the 2 stalks of chopped green onions. If desired, add the 2 sliced hard-boiled eggs. Serve immediately with the 4 lemon or calamansi wedges on the side for squeezing.

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