Arroz Caldo (Dairy-Free)

Ingredients

• 1 cup Glutinous rice (malagkit)
• 6 cups Chicken broth
• 1 lb Chicken breast
• 2 inches Ginger
• 4 cloves Garlic
• 1 medium Onion
• 1 tbsp Fish sauce
• 2 tbsp Coconut oil
• 4 servings Hard-boiled 'eggs'
• 2 stalks Scallions
• 2 tbsp Fried garlic

Instructions

1. 1Rinse the 1 cup of glutinous rice under cold running water until the water runs clear, then drain it well and set aside.
2. 2Mince the 4 cloves of garlic, grate the 2 inches of ginger, and chop the 1 medium onion. In a large heavy-bottomed pot, heat the 2 tablespoons of coconut oil over medium heat (350°F / 175°C). Add the minced 4 cloves of garlic, the grated 2 inches of ginger, and the chopped 1 medium onion to the pot; sauté for 3-5 minutes, stirring occasionally, until the aromatics are fragrant and the onion is softened and translucent.
3. 3Cut the 1 lb of chicken breast into 1-inch pieces. Add the 1 lb of chicken breast pieces to the pot. Cook for 5-7 minutes over medium heat, stirring occasionally, until the chicken is lightly browned on all sides.
4. 4Pour in the 6 cups of chicken broth and bring the mixture to a rolling boil over high heat (400°F / 200°C). Stir in the rinsed 1 cup of glutinous rice and the 1 tablespoon of fish sauce.
5. 5Reduce the heat to low (200°F / 95°C), cover the pot, and simmer for 40-50 minutes, stirring occasionally to prevent the rice from sticking. The arroz caldo is ready when the rice is tender, has absorbed most of the liquid, and the chicken has reached an internal temperature of 165°F (74°C).
6. 6Carefully remove the chicken pieces from the pot and place them on a cutting board. Using two forks, shred the cooked chicken into smaller pieces, then return the shredded chicken to the pot and stir it into the arroz caldo to combine.
7. 7Slice the 4 servings of hard-boiled 'eggs' and chop the 2 stalks of scallions. Ladle the hot arroz caldo into 4 serving bowls, then garnish each serving with 1 sliced hard-boiled 'egg', one-quarter of the chopped 2 stalks of scallions, and one-quarter of the 2 tablespoons of fried garlic.

Substitutions

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