Chicken Arroz Caldo
Filipino-style rice porridge with chicken, ginger, and garlic, garnished with green onions and fried garlic.
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Ingredients
- about 450 g Chicken thighs
- 1 cup Jasmine rice
- 6 cups Chicken broth
- 2 inch piece Ginger
- 4 cloves Garlic
- 1 medium Onion
- 1 tbsp Fish sauce
- 1/2 tsp Salt
- 2 stalks Green onions
- 2 tbsp Cooking oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large heavy-bottomed pot over medium heat (175°C). Add the 2 tablespoons of cooking oil.
- 2Add the 4 cloves of garlic, the about 5 cm piece of ginger, and the 1 medium onion to the pot. Cook, stirring often, for 3-5 minutes until the ingredients are softened and fragrant.
- 3Add the about 450 g of chicken thighs to the pot. Cook, turning the pieces occasionally, for 5-7 minutes until they are browned on all sides.
- 4Add the 1 cup of jasmine rice to the pot. Stir the rice with the chicken and aromatics for 1 minute until the grains look slightly translucent.
- 5Pour in the 6 cups of chicken broth. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the rice is tender and the chicken is cooked through. The internal temperature of the chicken should reach 74°C.
- 6Remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
- 7Stir in the 1 tablespoon of fish sauce and the 1/2 teaspoon of salt. Cook for another 2 minutes to allow the flavors to meld.
- 8Chop the 2 stalks of green onions. Ladle the arroz caldo into bowls and garnish with the chopped green onions. Serve hot.
Substitutions
Fish sauce → Salt
Omit fish sauce due to potential shellfish content and substitute with additional salt to taste.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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