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Why Chicken Porridge is the New Chicken Noodle Soup

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Who hasn't made a bowl of chicken soup, only to eat around the chicken and get to the good stuff, the chicken broth-saturated noodles and rice?

Filipino Chicken Porridge (Arroz Caldo)
Filipino Chicken Porridge (Arroz Caldo)

In Jacqui MacKenzie's Filipino Chicken Porridge, this starchy goodness is the main event. The boneless chicken thighs are cooked into the rice with chicken broth until they're fall-apart tender and completely integrated into the dish. If you're craving some texture, add fried garlic and green onions on top—or don't. The end result is a simple, eat-with-one-hand-able dish that's comforting in the way only mushy, beige things can be.

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Filipino Chicken Porridge (Arroz Caldo)

A0bd8a5b c975 4d98 99fd 2bd844158411  jmphoto3 Jacqui MacKenzie
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Serves 6
  • 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

What's your favorite cold weather chicken dish? Do you also crave Filipino food? Tell us in the comments below!

Tags: porridge, filipino, phillippines, chicken