Gluten-Free Arroz Caldo (Filipino Rice Porridge)

Ingredients

• 1 cup Glutinous Rice (Malagkit)
• about 450 g Chicken Thighs, boneless, skinless
• 8 cups Chicken Broth
• 5.08 cm Ginger, peeled and sliced
• 4 cloves Garlic, minced
• 1 medium Onion, chopped
• 2 tbsp Fish Sauce (Patis)
• 3 Hard-boiled Eggs, sliced (optional)
• 1/4 cup Green Onions, chopped (for garnish)
• 6 Lime Wedges (for serving)
• 2 tbsp Safflower Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (176.7°C/175°C). Add the 2 tablespoons of safflower oil. Once the oil is shimmering, add the 5.08 cm of sliced ginger, 4 cloves of minced garlic, and 1 medium chopped onion. Sauté for 3-5 minutes, stirring frequently, until the aromatics are fragrant and the onion looks translucent.
2. 2Add the about 450 g of chicken thighs to the pot. Cook for 5-7 minutes, turning the pieces occasionally, until they are lightly browned on all sides.
3. 3Pour in the 8 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 20 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 74°C.
4. 4Carefully remove the about 450 g of cooked chicken thighs from the pot and place them on a 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 broth. Stir well to combine. Bring the mixture back to a gentle simmer over low heat. Cook for 25-30 minutes, stirring occasionally to prevent sticking, until the rice is tender and the porridge has thickened to your desired consistency. The porridge should be creamy and the rice grains should be soft.
6. 6Stir the reserved shredded chicken and 2 tablespoons of fish sauce into the pot. Continue to simmer for another 5 minutes, allowing the flavors to meld together.
7. 7Ladle the hot arroz caldo into serving bowls. Garnish each bowl with slices of the 3 hard-boiled eggs (if using) and the 1/4 cup of chopped green onions. Serve immediately with 6 lime wedges on the side for squeezing over the porridge.

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