Chicken Arroz Caldo Filipino Chicken and Rice Porridge || Gracefult Kitchen

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Chicken Arroz Caldo Filipino Chicken and Rice Porridge

Chicken

Schmaltzy chicken, fresh ginger, and tender rice come together in this comforting Filipino rice soup.

Ingredients

2 tablespoons canola oil
2 (5-ounce) chicken drumsticks
2 (4-ounce) bone-in, skin-on chicken thighs
1/2 cup finely chopped yellow onion
2 tablespoons minced garlic
2 tablespoons minced fresh ginger (about 1 [2-inch] piece)
2 cups arborio rice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 cups chicken stock, plus more as needed
3 tablespoons fish sauce
Fried shallots and sliced scallions, for garnish
Lemon wedges, for serving

Description

Heat oil in a large Dutch oven over medium-high. Add chicken; cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer chicken to a plate. (Do not wipe Dutch oven clean.) Reduce heat to medium. Add onion, garlic, and ginger; cook, stirring often, until mixture is fragrant and onion softens, 2 to 3 minutes. Stir in rice, salt, and pepper. Add stock, and bring to a boil over medium-high; immediately reduce to a simmer over medium-low, and cook, uncovered and stirring occasionally, until rice is just tender, 8 to 10 minutes.
Return chicken to Dutch oven. Cook, uncovered, stirring occasionally, until rice mixture is creamy, chicken is tender, and an instant-read thermometer inserted into thickest portion of chicken registers 165°F, 7 to 10 minutes.
Remove chicken from Dutch oven, and transfer to a cutting board. Shred chicken into bite-size pieces using 2 forks; remove and discard bones. Stir shredded chicken back into rice. If porridge becomes too thick, add additional stock, 1/2 cup at a time, as needed to reach desired consistency. Stir in fish sauce, and garnish with fried shallots and sliced scallions. Serve with lemon wedges.