Filipino Chicken Lugaw

Ingredients

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 lb (450g) boneless chicken thighs 1 lb (450g) boneless chicken thighs
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Toppings: fried garlic, chopped spring onions, calamansi juice Toppings: fried garlic, chopped spring onions, calamansi juice

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.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger slices, and sauté until fragrant.
2. 2.
   Add the chicken thighs to the pot and cook until browned on both sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the jasmine rice and stir for a minute to coat it with the remaining oil and flavors.
4. 4.
   Pour in the chicken broth and bring it to a boil. Reduce the heat to low and let the rice simmer, stirring occasionally, until it breaks down and thickens into a porridge-like consistency.
5. 5.
   While the rice is cooking, shred the cooked chicken into bite-sized pieces.
6. 6.
   Once the rice has reached the desired consistency, add the shredded chicken back into the pot. Stir in the fish sauce and season with salt and pepper to taste.
7. 7.
   Continue to simmer the Lugaw for another 5-10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Filipino Chicken Lugaw hot, garnished with fried garlic, chopped spring onions, and a squeeze of calamansi juice.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, you can marinate the chicken thighs in a mixture of soy sauce, calamansi juice, and garlic for 30 minutes before cooking.
• Calamansi juice — If you can't find calamansi juice, you can substitute it with a combination of lime and orange juice for a similar citrusy flavor.

Tips & Tricks

• For a richer flavor, you can use chicken bone broth instead of regular chicken broth.
• Customize your toppings by adding crispy fried shallots, sliced boiled eggs, or chopped chilies for an extra kick.
• If you prefer a smoother texture, you can blend a portion of the cooked rice before adding the shredded chicken back into the pot.

Serving advice

Serve the Filipino Chicken Lugaw piping hot in individual bowls. Encourage your guests to squeeze calamansi juice over their Lugaw and sprinkle it with fried garlic and chopped spring onions for added flavor and freshness.

Presentation advice

To enhance the presentation, you can arrange the toppings in an organized manner on top of the Lugaw, creating an appealing visual contrast. Serve the Lugaw with a side of calamansi wedges for guests to squeeze according to their taste.