Why Chicken Porridge is the New Chicken Noodle Soup

Who hasn’t made a bowl of chicken soup, only to eat around the chicken and get to the good stuff, the chicken broth-saturated noodles and rice?

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In Jacqui MacKenzie’s Filipino Chicken Porridge, this starchy goodness is the main event. The boneless chicken thighs are cooked into the rice with chicken broth until they’re fall-apart tender and completely integrated into the dish. If you’re craving some texture, add fried garlic and green onions on top—or don’t. The end result is a simple, eat-with-one-hand-able dish that’s comforting in the way only mushy, beige things can be.

What’s your favorite cold weather chicken dish? Do you also crave Filipino food? Tell us in the comments below!