Gluten-Free Arroz Caldo

Ingredients

• 1 cup Glutinous Rice (Malagkit)
• 6 cups Chicken Broth
• about 450 g Chicken Thighs, boneless, skinless
• 2 tbsp Ginger, minced
• 4 cloves Garlic, minced
• 1/2 cup Onion, chopped
• 1 tbsp Fish Sauce (Patis)
• 1/2 cup Coconut Milk
• 2 Hard-boiled Eggs, sliced
• 1/4 cup Green Onions, chopped
• for serving Lime Wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the glutinous rice until the water runs clear.
2. 2In a large pot, sauté ginger, garlic, and onion until fragrant.
3. 3Add chicken thighs and cook until browned on all sides.
4. 4Pour in chicken broth and bring to a boil. Add the rinsed glutinous rice.
5. 5Reduce heat to low, cover, and simmer for 30-40 minutes, or until the rice is cooked and the chicken is tender.
6. 6Shred the chicken with two forks and stir it back into the pot.
7. 7Stir in fish sauce and coconut milk. Simmer for another 5 minutes.
8. 8Serve hot, garnished with sliced hard-boiled eggs and green onions. Offer lime wedges on the side.

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