Filipino Chicken Porridge (Arroz Caldo)
Description
This is a thick chicken and rice porridge perfect for warming the bones on a chilly day. My parents always ate it on Christmas Eve in the Philippines. This dish thickens over time, so add a bit more water when reheating. —Jacqui MacKenzie
Ingredients
- 1 tablespoon canola oil, plus more for frying
- 1 (1-inch) piece ginger, peeled and finely chopped
- 1 small onion, chopped
- 6 garlic cloves, finely chopped, divided
- 1 to 1 1/2 pounds skinless, boneless chicken thighs, sliced
- 2 tablespoons fish sauce
- 1 cup short-grain rice
- 4 cups chicken broth
- thinly sliced scallions, for serving
Directions
- In a large pot or Dutch oven over medium heat, heat the oil. Add the ginger, onion, and half of the garlic and cook, stirring occasionally, for about 3 minutes, until the onion is translucent.
- Add the chicken and cook, tossing to combine, for about 5 minutes, until browned.
- Add the fish sauce and let simmer for a few minutes, then add the rice and simmer a few minutes more, stirring often.
- Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, for 25 to 30 minutes, until the chicken and rice are cooked through.
- Meanwhile, in a small skillet over medium-high heat, heat a few tablespoons of the oil. Add the remaining half of the garlic and fry until a deep golden brown. Transfer the garlic to paper towels.
- Serve the arroz caldo with the fried garlic flakes and scallions sprinkled on top.
