Arroz Caldo (Filipino Rice Porridge)
A hearty and flavorful rice porridge, often referred to as Filipino congee. This version is egg-free and uses a simple, umami-rich broth.
Ingredients
- 1 cup Jasmine rice
- 6 cups Chicken broth
- about 450 g Chicken thighs, boneless and skinless
- 2 tablespoons Ginger, minced
- 4 cloves Garlic, minced
- 1 tablespoon Fish sauce (patis)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 cup Green onions, chopped
- 2 tablespoons Toasted garlic, chopped
- 4 wedges Lemon wedges
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a pot, combine the rice and chicken broth. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the rice is very soft and the mixture has thickened.
- 2While the rice is cooking, sauté the ginger and garlic in a separate pan until fragrant.
- 3Add the chicken thighs to the pan and cook until browned on all sides.
- 4Add the sautéed ginger, garlic, and chicken to the rice porridge. Stir in the fish sauce, salt, and pepper.
- 5Continue to simmer for another 10 minutes, or until the chicken is cooked through.
- 6Serve hot, garnished with green onions, toasted garlic, and lemon wedges.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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