Filipino Chicken Arroz Caldo (Rice Porridge)
A comforting Filipino rice porridge with chicken, ginger, and garlic, perfect for a cozy lunch. This recipe uses gluten-free ingredients and is safe for nut allergies.
Ingredients
- about 450 g Chicken thighs
- 1 cup Gluten-free rice
- 8 cups Chicken broth
- 5.08 cm Ginger
- 4 cloves Garlic
- 1 medium Onion
- 1 tbsp Fish sauce
- 2 Hard-boiled eggs
- 2 stalks Green onions
- 4 Lemon wedges
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, sauté minced garlic, ginger, and diced onion until fragrant.
- 2Add chicken thighs and cook until browned on all sides.
- 3Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
- 4Remove the chicken from the pot and shred it. Set aside.
- 5Add gluten-free rice to the pot and cook until the rice is soft and the porridge has thickened, about 15-20 minutes.
- 6Stir in the shredded chicken and fish sauce. Season to taste.
- 7Serve hot, garnished with sliced hard-boiled eggs, chopped green onions, and lemon wedges.
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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