Filipino-Style Chicken and Rice Porridge
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Filipino-Style Chicken and Rice Porridge

  • Servings: 4
  • Prep Time: 15 MINS
  • Cook Time: 33 MINS

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Directions

Step one
Heat 2 tablespoons of oil in a large skillet over medium heat. Add garlic to the hot skillet and fry, stirring occasionally until light golden-brown, about 1-2 minutes. Remove garlic with slotted spoon and transfer to a paper-towel-lined plate. Set aside for topping porridge. Season chicken with salt and pepper. Place chicken in hot skillet and cook, without moving, until golden-brown, about 4-5 minutes. Add water and reduce heat to medium-low. Cover and simmer until chicken is cooked through to an internal temperature of 170°F, about 7 to 10 minutes. Transfer chicken to a large bowl and let cool. Reserve chicken cooking water for later use. Using 2 forks, shred chicken into small, bite-size pieces. Set aside for topping porridge.
Step two
Heat remaining oil in a large pot over medium heat. Add onions and ginger and cook, stirring occasionally, until tender, about 2-4 minutes. Stir in fish sauce, reserved chicken cooking water, chicken broth and rice. Bring to a boil over medium-high heat. Cover and cook, stirring occasionally until rice is tender and thick, about 10-12 minutes. Carefully remove and discard ginger slices.
Step three
Divided rice between serving bowls and top with fried garlic, shredded chicken, soft-boiled eggs and green onions. Serve with lime wedges, and enjoy.

TIPS

Drink Pairing: Washington Chardonnay

Ingredients

RANGER® Free Range Boneless Skinless Chicken Breasts
3 tbsp. olive oil, divided
5 cloves garlic, sliced thin
  Kosher salt and freshly ground black pepper, to taste
3 cups water
1 small yellow onion, chopped
1 knob (1-inch) ginger, peeled and sliced thin
1 tbsp. fish sauce
2 1/2 cups low-sodium chicken broth
1 cup glutinous sweet rice
soft-boiled eggs, halved
green onion, sliced thin
limes, cut into wedges

Directions

Step one
Heat 2 tablespoons of oil in a large skillet over medium heat. Add garlic to the hot skillet and fry, stirring occasionally until light golden-brown, about 1-2 minutes. Remove garlic with slotted spoon and transfer to a paper-towel-lined plate. Set aside for topping porridge. Season chicken with salt and pepper. Place chicken in hot skillet and cook, without moving, until golden-brown, about 4-5 minutes. Add water and reduce heat to medium-low. Cover and simmer until chicken is cooked through to an internal temperature of 170°F, about 7 to 10 minutes. Transfer chicken to a large bowl and let cool. Reserve chicken cooking water for later use. Using 2 forks, shred chicken into small, bite-size pieces. Set aside for topping porridge.
Step two
Heat remaining oil in a large pot over medium heat. Add onions and ginger and cook, stirring occasionally, until tender, about 2-4 minutes. Stir in fish sauce, reserved chicken cooking water, chicken broth and rice. Bring to a boil over medium-high heat. Cover and cook, stirring occasionally until rice is tender and thick, about 10-12 minutes. Carefully remove and discard ginger slices.
Step three
Divided rice between serving bowls and top with fried garlic, shredded chicken, soft-boiled eggs and green onions. Serve with lime wedges, and enjoy.

TIPS

Drink Pairing: Washington Chardonnay

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