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Filipino-Style Chicken and Rice Porridge
Servings: 4
Prep Time: 15 MINS
Cook Time: 33 MINS
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Ingredients
| 2 | 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 |
| 2 | soft-boiled eggs, halved |
| 1 | green onion, sliced thin |
| 2 | limes, cut into wedges |
Directions
| Step 1 |
| 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 2 |
| 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 3 |
Divided rice between serving bowls and top with fried garlic, shredded chicken, soft-boiled eggs and green onions. Serve with lime wedges, and enjoy.
TIPSDrink Pairing: Washington Chardonnay |
