Arroz Caldo (Chicken Rice Porridge)
A Filipino rice porridge originating from Chinese congee, adapted with local ingredients like ginger, garlic, and fish sauce.
Ingredients
Directions
- 1
Heat the oil in a large pot over medium-high heat. Once hot, add the chicken thighs and brown them on all sides.
- 2
Add the garlic, ginger, and onions. Sauté until the onions are softened, about 3 minutes.
- 3
Stir in the uncooked rice and cook for 1 minute, allowing it to absorb the flavors.
- 4
Pour in the chicken broth and water. Bring the mixture to a boil, skimming off any scum that forms on the surface.
- 5
Once boiling, reduce the heat to medium, cover, and cook, stirring occasionally, until the porridge reaches your desired consistency. This typically takes about 30 minutes.
- 6
Season with salt, pepper, and fish sauce to your preference. If using saffron, lower the heat and stir it into the porridge at this point. The saffron will add a lovely color and aroma.
- 7
Serve the porridge with your choice of toppings: fried garlic, chopped chives or scallions, lemon wedges, and hard-boiled eggs.
