Filipino Chicken Arroz Caldo

Instructions

1. Sauté aromatics
   Heat vegetable oil in a large pot over medium heat. Add the julienned ginger, minced garlic, and diced onion. Sauté until fragrant and the onions are translucent, about 3-4 minutes.
2. Cook the chicken
   Add the chicken thighs to the pot and cook for 5-7 minutes, turning occasionally until the chicken is lightly browned on all sides. Add the fish sauce and black pepper, stirring to coat the chicken.
3. Add rice and liquid
   Pour in the washed jasmine rice and stir to coat with the oil and aromatics. Add the chicken broth and safflower or annatto powder. Bring the mixture to a boil, then reduce heat to low.
4. Simmer until thick
   Cover the pot and simmer for 25-30 minutes, stirring occasionally to prevent the rice from sticking to the bottom. The porridge should thicken as the rice breaks down. If it becomes too thick, add more broth or water.
5. Shred the chicken
   Remove the chicken thighs from the pot and place them on a cutting board. Once cool enough to handle, remove the bones and shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
6. Season and finish
   Stir in the lemon or calamansi juice. Taste and adjust seasoning with additional fish sauce or salt if needed. Simmer for another 5 minutes to allow the flavors to meld together.
7. Serve with garnishes
   Ladle the hot arroz caldo into bowls. Top each serving with half a hard-boiled egg, sliced green onions, and a sprinkle of fried garlic chips. Serve immediately while hot.