Pospas de Gallina is a hearty chicken rice porridge with ginger, kasubha, and toppings, ideal for cool or rainy days.
1 hour 5 minutes · Serves 6
Ingredients for Pospas de Gallina
1 1/2 kg chicken legs, thighs, and/or wings
1 1/2 cups rice
4 cups chicken stock
4 cups water
1 head garlic, minced
1 white onion, chopped
1 medium ginger, thinly sliced
1 teaspoon safflower or kasubha
Freshly ground black pepper, to taste
Fish sauce, to taste
Oil, for sautéing
2 lemons
1/2 cup spring onions, chopped
Fried garlic, for topping
6 hard-boiled eggs
How to cook Pospas de Gallina
1.Heat oil in a large pot over medium-high heat and brown the chicken pieces on all sides until the skin and meat are colored.
2.Push the chicken to one side of the pot. Add the garlic, onion, and ginger, then sauté over medium heat for a few minutes until fragrant.
3.Add the chicken stock, water, kasubha, and rice. Bring to a boil, then lower to a simmer and cook for about 40 minutes, stirring every 5 minutes so the rice does not stick to the bottom.
4.Once the rice is tender and the broth is thick, season with fish sauce and freshly ground black pepper, then turn off the heat.
5.Ladle the porridge and chicken into bowls. Top with hard-boiled egg, spring onions, and fried garlic, and serve with lemon on the side.
