Filipino Chicken Porridge (Arroz Caldo

• Gluten free

• Meat

  • 1 lbs Chicken thighs, boneless skinless

• Produce

  • 6 cloves Garlic
  • 1 Garlic flakes, Fried
  • 1 1-inch piece Ginger, root
  • 1 Green onions
  • 1 Onion, small

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 2 tbsp Fish sauce

• Pasta & Grains

  • 1 cup Rice, short grain

• Oils & Vinegars

  • 1 tbsp Canola oil

Found on food52.com

Description

Ingredients

• 1 tablespoon canola oil, plus more for frying
• One 1-inch piece of ginger root, peeled and finely chopped
• 1 small onion, chopped
• 6 cloves garlic, smashed, peeled, and minced, divided
• 1 to 1 1/2 pounds boneless, skinless chicken thighs, sliced
• 2 tablespoons fish sauce
• 1 cup short grain rice
• 4 cups chicken broth
• Green onions, thinly sliced, as garnish
• Fried garlic flakes, as garnish

Directions

• Heat canola oil in a large pot or Dutch oven over medium heat. Add the ginger, onion, and 3 cloves of garlic and cook until the onion is translucent, about 3 minutes.
• Add the chicken and cook until browned, about 5 minutes.
• Add the fish sauce and let simmer for a few minutes, then add rice and simmer a few minutes more, stirring often.
• Add the chicken broth and bring to a boil. Lower heat and let simmer, stirring frequently until the chicken and rice are cooked through, about 25 to 30 minutes.
• Meanwhile, make fried garlic flakes: Heat a few tablespoons of canola oil in a skillet over medium-high heat. Add the remaining 3 cloves of minced garlic and fry until a deep golden brown. Transfer the flakes to a paper towel and set aside.
• Serve arroz caldo with fried garlic flakes and green onions sprinkled on top.