Arroz Caldo

Ingredients

• 1 cup glutinous rice (malagkit), rinsed
• 1.5 lbs bone-in, skin-on chicken thighs and drumsticks
• 8 cups low-sodium chicken broth
• 2 cups water
• 2 tablespoons neutral cooking oil
• 1 medium yellow onion, finely diced
• 6 cloves garlic, minced, divided
• 3-inch knob fresh ginger, peeled and julienned
• 3 tablespoons fish sauce (patis), plus more to taste
• 1 teaspoon ground black pepper
• 4 large eggs, hard-boiled and halved
• 4 stalks green onions (scallions), thinly sliced
• 1/4 cup fried garlic
• 2 tablespoons safflower petals or 1/2 teaspoon turmeric powder for color
• 2 calamansi or 1 lime, cut into wedges
• Chicharon (pork cracklings) for topping, optional

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.
8. While the arroz caldo cooks, prepare the fried garlic by heating 3 tablespoons of oil in a small skillet over medium-low heat. Add the remaining minced garlic and cook slowly, stirring often, for 5 to 7 minutes until deep golden and crisp. Remove with a slotted spoon onto a paper towel-lined plate and set aside.
9. Once the chicken is cooked through and tender and the rice has fully broken down, remove the chicken pieces from the pot. Using two forks, shred the meat off the bones and discard the bones and skin. Return the shredded chicken to the pot.
10. Taste the arroz caldo and adjust seasoning with additional fish sauce and black pepper as needed. If the porridge is too thick, stir in additional hot water or broth until the desired consistency is reached.
11. Ladle the arroz caldo into deep bowls. Top each serving with a halved hard-boiled egg, a generous pinch of fried garlic, sliced green onions, and chicharon if using. Serve immediately with calamansi or lime wedges on the side for squeezing over the top.