Arroz Caldo with Chicken
A hearty and flavorful Filipino rice porridge with chicken, ginger, and garlic.
Ingredients
- about 450 g Chicken Thighs
- 1 cup Glutinous Rice (Sticky Rice)
- 8 cups Water
- 5.08 cm Ginger
- 4 cloves Garlic
- 1/2 medium Onion
- 1 tbsp Fish Sauce (Patis)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 stalks Green Onions
- 2 large Hard-boiled Eggs
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a pot, combine chicken thighs, rice, water, ginger, garlic, and onion. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the rice is soft and the chicken is cooked through.
- 2Remove the chicken from the pot and shred the meat. Return the shredded chicken to the pot.
- 3Stir in fish sauce, salt, and pepper.
- 4Serve hot, garnished with chopped green onions and sliced hard-boiled eggs.
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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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