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?
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.
| 1 | tablespoon canola oil, plus more for frying |
| 1 | (1-inch) piece ginger, peeled and finely chopped |
| 1 | small onion, chopped |
| 6 | garlic cloves, finely chopped, divided |
| 1 to 1 1/2 | pounds skinless, boneless chicken thighs, sliced |
| 2 | tablespoons fish sauce |
| 1 | cup short-grain rice |
| 4 | cups chicken broth |
| Thinly sliced scallions, for serving |
| 1 | tablespoon canola oil, plus more for frying |
| 1 | (1-inch) piece ginger, peeled and finely chopped |
| 1 | small onion, chopped |
| 6 | garlic cloves, finely chopped, divided |
| 1 to 1 1/2 | pounds skinless, boneless chicken thighs, sliced |
| 2 | tablespoons fish sauce |
| 1 | cup short-grain rice |
| 4 | cups chicken broth |
| Thinly sliced scallions, for serving |
What's your favorite cold weather chicken dish? Do you also crave Filipino food? Tell us in the comments below!
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Written by: Leslie Stephens
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