Arroz Caldo (Gluten-Free Rice Porridge) with Chicken

Ingredients

• 6 cups Chicken Broth
• 1 lb Chicken Thighs
• 1 cup Glutinous Rice (sweet rice)
• 2 inches Ginger
• 3 cloves Garlic
• 1 tbsp Fish Sauce
• 2 large Hard-boiled Eggs
• 2 stalks Green Onions
• 2 tbsp Fried Garlic
• 1/4 tsp Black Pepper
• 1 tbsp Safflower Oil

Instructions

1. 1Place a large, heavy-bottomed pot over medium-high heat (375°F / 190°C). Add the 1 tablespoon of safflower oil. Once the oil is shimmering, add the 2 inches of ginger, thinly sliced, and the 3 cloves of garlic, minced. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
2. 2Add the 1 lb of chicken thighs to the pot. Cook for 3-4 minutes per side, until browned. This step helps build flavor.
3. 3Pour in the 6 cups of chicken broth. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the chicken is cooked through. The chicken should reach an internal temperature of 165°F (74°C).
4. 4Carefully remove the 1 lb of chicken thighs from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Set the shredded chicken aside.
5. 5Add the 1 cup of glutinous rice to the pot with the chicken broth. Stir well to combine. Bring the mixture back to a gentle simmer over medium-low heat (300-325°F / 150-160°C). Cook, stirring occasionally to prevent sticking, for 20-25 minutes, or until the rice is tender and the porridge has thickened to your desired consistency.
6. 6Stir the 1 lb of shredded chicken and 1 tablespoon of fish sauce into the thickened porridge. Cook for another 2-3 minutes to heat the chicken through.
7. 7Ladle the hot arroz caldo into serving bowls. Garnish each bowl with 1/2 of the 2 large hard-boiled eggs, sliced, the 2 stalks of green onions, chopped, 1/2 tablespoon of the 2 tablespoons of fried garlic, and a pinch of the 1/4 teaspoon of black pepper.

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