Filipino Chicken and Rice Porridge

Ingredients

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 1 lb (450g) bone-in chicken pieces (thighs or drumsticks) 1 lb (450g) bone-in chicken pieces (thighs or drumsticks)
• 6 cups (1.4L) chicken broth 6 cups (1.4L) chicken broth
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, peeled and julienned 1 thumb-sized ginger, peeled and julienned
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon safflower threads (optional) 1 teaspoon safflower threads (optional)
• Fish sauce, to taste Fish sauce, to taste
• Ground black pepper, to taste Ground black pepper, to taste
• Toppings: fried garlic, chopped scallions, calamansi wedges Toppings: fried garlic, chopped scallions, calamansi wedges

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, ginger, and chopped onion. Sauté until fragrant and the onion becomes translucent.
3. 3.
   Add the chicken pieces to the pot and cook until lightly browned on all sides.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes, skimming off any impurities that rise to the surface.
5. 5.
   Remove the chicken pieces from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
6. 6.
   Add the rinsed jasmine rice and safflower threads (if using) to the pot. Stir well to combine.
7. 7.
   Continue simmering the porridge for another 30-40 minutes, or until the rice grains have broken down and the porridge has thickened to your desired consistency. Stir occasionally to prevent sticking.
8. 8.
   Season the porridge with fish sauce and ground black pepper, adjusting the flavors to your preference.
9. 9.
   Serve the Arroz Caldo hot, garnished with fried garlic, chopped scallions, and a squeeze of calamansi juice.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly to remove excess starch and achieve a fluffier texture in the porridge.
• Safflower threads — If you prefer a milder flavor, you can omit the safflower threads. However, they add a subtle floral note and a vibrant yellow color to the dish.

Tips & Tricks

• For a richer flavor, use bone-in chicken pieces instead of boneless.
• Adjust the thickness of the porridge by adding more or less chicken broth.
• Customize the toppings to your liking by adding sliced boiled eggs, crispy fried shallots, or chopped cilantro.
• Leftover Arroz Caldo can be refrigerated and reheated. Add a splash of chicken broth or water when reheating to restore the desired consistency.
• Experiment with different garnishes such as chili oil or soy sauce to add an extra kick of flavor.

Serving advice

Serve the Filipino Chicken and Rice Porridge hot in individual bowls. Encourage your guests to squeeze calamansi juice over their porridge and sprinkle it with fried garlic and chopped scallions for added freshness and aroma.

Presentation advice

To enhance the presentation, place a calamansi wedge on the rim of each bowl. Sprinkle a pinch of safflower threads on top of the porridge for a pop of color. Serve the Arroz Caldo alongside a plate of crispy fried garlic and chopped scallions for guests to add as desired.