Arroz Caldo (Filipino Chicken Rice Porridge)

• 2 tbspvegetable oil
• 1 yellow onion, chopped
• 6 clovesgarlic, minced, divided
• 2 tbspginger, julienned
• 1 1/2 lbchicken thighs, bone-in
• 3/4 cupjasmine rice, rinsed
• 1/4 cupglutinous rice, rinsed
• 7 cupschicken broth
• 3 tbspfish sauce
• 4 eggs, hard-boiled
• 3 scallions, sliced
• 1 lime, cut in wedges

quantities scale with servings

Method

1. 1

   Fry half the garlic in 1 tbsp oil until golden. Lift out and reserve.

2. 2

   In the same pot cook onion, remaining garlic, and ginger 4 min. Add chicken and brown lightly 4 min.

3. 3

   Add both rices and stir 1 min. Pour in the broth.

4. 4

   Simmer 35-40 min, stirring often, until thick and creamy. Pull out the chicken, shred it, and return it.

5. 5

   Season with fish sauce. Top with fried garlic, egg, scallion, and lime.