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Filipinomaingluten-freedairy-free
Arroz Caldo
Arroz Caldo is a thick Filipino rice porridge rooted in Chinese congee traditions brought to the Philippine archipelago centuries ago, beloved as both everyday comfort food and a restorative meal for the sick. This Luzon staple is distinguished by its bold hit of ginger and the savory richness of chicken simmered until the glutinous rice breaks down into a silky, golden broth.
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Instructions
- 1
Pat the chicken pieces dry with paper towels and season lightly with salt and black pepper. Set aside.
- 2
Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces skin-side down and sear for 4 to 5 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove the chicken to a plate and set aside, leaving the rendered fat in the pot.
- 3
Reduce the heat to medium. Add the diced onion to the same pot and sauté for 3 to 4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
- 4
Add two-thirds of the minced garlic and all of the julienned ginger. Sauté for 2 minutes until fragrant and the ginger is slightly softened.
- 5
Add the rinsed glutinous rice to the pot and stir to coat the grains in the aromatics and oil. Toast for 2 minutes, stirring constantly.
- 6
Pour in the chicken broth and water. Add the fish sauce and safflower petals or turmeric powder for color. Stir to combine, then return the seared chicken pieces to the pot.
- 7
Bring the pot to a boil over high heat, then reduce the heat to medium-low. Cook uncovered for 35 to 40 minutes, stirring every 5 to 7 minutes to prevent the rice from sticking to the bottom. The rice will break down and thicken the broth considerably into a creamy porridge consistency.
