This is a thick chicken and rice porridge perfect for warming the bones on a chilly day. My parents always ate it on Christmas Eve in the Philippines. This dish thickens over time, so add a bit more water when reheating. —Jacqui MacKenzie
canola oil, plus more for frying
1-inch piece of ginger root, peeled and finely chopped
small onion, chopped
cloves garlic, smashed, peeled, and minced, divided
1 to 1 1/2 pounds
boneless, skinless chicken thighs, sliced
short grain rice
Green onions, thinly sliced, as garnish
Fried garlic flakes, as garnish
In This Recipe
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.