Filipino Arroz Caldo

Ingredients

• •1 1/2 lb boneless skinless chicken thighs, cut into bite-size pieces
• •1 cup short-grain white rice, rinsed
• •1 medium yellow onion, finely diced
• •5 cloves garlic, minced
• •2 tbsp fresh ginger, cut into thin matchsticks
• •2 tbsp gluten-free fish sauce
• •7 cups gluten-free chicken broth
• •2 tbsp vegetable oil
• •4 green onions, thinly sliced
• •2 tbsp fresh lemon juice
• •1/2 tsp black pepper

Directions

1. 1Heat oil in a pot and cook onion, garlic, and ginger over medium heat for 4 minutes.
2. 2Add chicken and cook 5 minutes, stirring, until the surfaces turn opaque.
3. 3Stir in rice and fish sauce and cook 1 minute so the grains are coated.
4. 4Add chicken broth, bring to a boil, then reduce heat and simmer 28–30 minutes, stirring occasionally.
5. 5Continue cooking until the rice breaks down and the porridge is thick but still spoonable.
6. 6Stir in lemon juice and black pepper, then top with green onions before serving or filling a preheated thermos.

💡 For a thermos lunch, keep the arroz caldo slightly looser than serving consistency because the rice continues absorbing broth as it sits.

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