Chicken Arroz Caldo

Instructions

1. Prepare the chicken
   Season chicken thighs with salt and pepper. In a large pot over medium heat, add vegetable oil and brown the chicken pieces on all sides for about 5-7 minutes. Remove chicken and set aside, leaving the oil in the pot.
2. Sauté aromatics
   In the same pot, add onions and sauté until translucent, about 2 minutes. Add garlic and ginger, and cook for another minute until fragrant. Pour in fish sauce and stir to combine, scraping up any browned bits from the bottom of the pot.
3. Add rice and broth
   Add the rinsed rice to the pot and stir to coat with the aromatics. Pour in the chicken broth, add the safflower or annatto powder, and return the chicken pieces to the pot. Bring to a boil, then reduce heat to low.
4. Simmer until thick
   Cover and simmer for 25-30 minutes, stirring occasionally to prevent rice from sticking to the bottom. The porridge should be thick but still flowing. Add more broth if it becomes too thick.
5. Shred the chicken
   Remove chicken pieces from the pot. When cool enough to handle, remove meat from bones and shred into bite-sized pieces. Return shredded chicken to the pot and stir to combine.
6. Final seasoning
   Taste and adjust seasoning with additional fish sauce or salt and pepper as needed. Simmer for another 5 minutes to meld flavors.
7. Serve and garnish
   Ladle the arroz caldo into bowls. Top each serving with halved hard-boiled eggs, green onions, and fried garlic chips. Serve with calamansi or lemon wedges on the side for squeezing over the porridge just before eating.