Gluten-Free Chicken Arroz Caldo (Filipino Rice Porridge)

Ingredients

• 1 cup Glutinous Rice
• 1.5 lbs Chicken Thighs
• 8 cups Chicken Broth
• 2 inches Ginger
• 6 cloves Garlic
• 1 medium Onion
• 2 tablespoons Fish Sauce
• 2 tablespoons Tapioca Flour
• 1/2 cup Green Onions
• 3 halved Hard-boiled Eggs
• 6 wedges Lemon Wedges

Instructions

1. 1Place a 6-quart heavy-bottomed pot over medium-high heat (375°F/190°C). Add the 6 cloves of garlic, minced, the 2 inches of ginger, peeled and minced, and the 1 medium onion, chopped. Sauté for 2-3 minutes, until the ingredients are fragrant and the onion is softened.
2. 2Add the 1.5 lbs of chicken thighs to the pot. Cook for 5-7 minutes, turning occasionally, until the chicken is lightly browned on all sides. The internal temperature should reach 145°F (63°C).
3. 3Pour in the 8 cups of chicken broth and bring the mixture to a rolling boil over high heat (400°F/205°C). Once boiling, reduce the heat to low (200°F/93°C), cover the pot, and simmer for 30 minutes, or until the chicken is cooked through and tender.
4. 4Carefully remove the 1.5 lbs 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 broth. Increase the heat to medium (300°F/150°C) and simmer, uncovered, for about 20 minutes, stirring occasionally, until the rice is soft and the porridge has thickened. The mixture should have a creamy consistency.
6. 6In a small bowl, whisk together the 2 tablespoons of tapioca flour with 2 tablespoons of water until smooth. Pour this slurry into the pot and stir continuously for 1-2 minutes until the arroz caldo thickens further.
7. 7Return the shredded chicken to the pot. Stir in the 2 tablespoons of fish sauce. Heat through for 2-3 minutes over low heat (200°F/93°C).
8. 8Ladle the hot arroz caldo into serving bowls. Garnish each bowl with 1/2 cup of green onions, chopped, and 3 halved hard-boiled eggs. Serve immediately with 6 wedges of lemon on the side.

Substitutions

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