Directions
- 1In a pan over medium-low heat, fry half of the minced garlic in 4 tbsp of neutral oil until lightly golden.
- 2Strain the fried garlic and set aside to use as garlic chips.
- 3Remove the skin from the chicken thighs and place it on a parchment-lined baking sheet.
- 4Cover the chicken skin with another sheet of parchment and a second baking tray to keep it flat while cooking.
- 5Bake the chicken skin at 350°F (175°C) for 35 minutes, then season with salt.
- 6Season the chicken thighs with salt and pepper.
- 7In a pot over medium heat, add 3 tbsp of the garlic oil and sear the chicken on both sides until browned.
- 8Remove the seared chicken and set aside.
- 9In the same pot, sauté the onion, the white part of the scallions, the remaining garlic, and ginger until translucent and fragrant.
- 10Add both types of rice and stir for 2–3 minutes to lightly toast them in the aromatics.
- 11Pour in the chicken stock and bring to a boil.
- 12Reduce the heat to medium-low and simmer for about 45 minutes, or until the rice is fully cooked and the mixture thickens.
- 13Stir every 10 minutes to prevent the rice from sticking to the bottom.
- 14Season the arroz caldo with fish sauce, salt, and pepper to taste.
- 15To serve, ladle the porridge into bowls.
- 16Garnish with the green part of the scallions, a boiled egg, fried garlic, crispy chicken skin, and a squeeze of lemon or calamansi.
Ingredients
- 4 chicken thighs (skin on)
- 0.5 onion (chopped)
- 3 scallions (chopped)
- 10 cloves garlic (minced)
- 2 inch knob ginger (minced)
- 2 tbsp fish sauce
- Salt
- Pepper
- 5 cups chicken stock
- 0.75 cup glutinous rice
- 0.5 cup white rice
- Neutral oil
- Lemon or calamansi
- Boiled Egg
Equipment
panparchment-lined baking sheetbaking traypotbowls
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