Arroz Caldo (Filipino Rice Porridge with Chicken)

This was a dish I grew up with as a kid. Arroz (Rice) and Caldo (Hot) and always made with chicken. Very similar to other Asian porridges or Congee. My version is not as soupy as some Congee I have eaten. I have never made it as an adult, so this is my variation of a recipe I found on the internet. (My mom wasn’t available to ask…)

INGREDIENTS

1. 3 chicken thighs
2. 2 cups of medium grain rice (note not long grain rice)
3. 1.5 qt. of chicken stock (preferable stock you made, but canned is ok)
4. 7-8 quarter sized slices of ginger (peeled, sliced into “coins” then smashed)
5. 4 cloves of garlic (minced)
6. 1/2 onion, thinly sliced
7. 2 tablespoons fish sauce
8. 1/2 cup sliced shiitake caps (discard stems)
9. salt and pepper

GARNISH

1. green onions
2. Lime

DIRECTIONS

• In a large pot, heat some olive oil.
• Salt and pepper your thighs and brown the chicken on both sides, skin side first.
• When you flip over the chicken, add the chopped onion and let it sauté until the other side of the chicken browns.
• Add minced garlic, give a quick toss and add uncooked rice.
• Mix around the rice and add the fish sauce.
• Add ginger. Mix around and add 1 qt of chicken stock. Reserve the rest for later.
• Cover and bring to simmer.
• When it comes to a simmer bring your heat to medium and continue to stir well. Add your slicked shiitake mushrooms.
• Making sure rice doesn’t stick to the bottom of your pot.
• Continue to check the tenderness of the rice (much like risotto). If mixture is getting too thick, add your reserved stock a little at a time.
• When rice is cooked just right, pull your chicken thighs out and take rice off the heat.
• Shred the thighs with 2 forks. Discard the skin.
• Return the shredded chicken to the porridge. If it seems that the rice is too thick, add some of your reserved stock again and stir.
• Taste and add salt and pepper as needed.
• Garnish with green onions and a lime slice.

ENJOY! Squeeze lime over rice before eating.