Arroz Caldo

This is a riff off of a recipe I saw a few years ago in Cooking Light magazine. It is a rice porridge from the Philippines. It is unexpected (not the same old chicken soup) and delicious, and my version is super easy. Get out your slow cooker!

Ingredients:
For the porridge –
– two chicken legs (bone in, skin on)
– two cups of rice (I use brown)
– one onion, minced
– a couple of chopped carrots
– six or more cloves of garlic, minced
– a tablespoon of minced ginger (I like the kind that comes in a jar)
– a quarter cup sherry
– a pinch of saffron (I found mine at Trader Joe’s)
– Chicken stock (optional)

For the garnish –
– one chopped red onion or several chopped shallots
– quartered lime
– cilantro chopped
– sesame oil
– sriracha chili sauce

Steps:
1. Saute the onion until translucent in a little vegetable oil
2. Add the garlic and ginger, saute one more minute
3. Put the saute into the bottom of a slow cooker
4. Add chicken, rice, and carrots
5. Cover with stock or water
6. Add sherry and saffron, and a little salt
7. Cook on high for 5-7 hours. You may need to add more water if the porridge starts to look too thick.
8. Shred chicken (it should just fall away from the bone)
9. Serve with the garnishes of your choice, or leave it as is for the kids.

You could also try adding other vegetables to this. I think some chopped cabbage, or even pickled cabbage could be especially yummy.