Palauan Taro Leaf Chicken Soup

Ingredients

• 1 1/4 lb bone-in chicken thighs
• 8 cups taro leaves or spinach, chopped
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, sliced
• 3 cups chicken stock
• 1 1/2 cups rice, for serving
• 2 limes, 1 juiced and 1 cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. If using true taro leaves, strip out the thick ribs and plan on long cooking; raw taro leaf is sharply irritating and only prolonged heat breaks that down. Spinach can go in near the end instead.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Season the chicken with salt. Heat the oil in a heavy pot over medium-high heat and brown the thighs skin side down for 6 minutes, then 4 minutes on the other side. Lift them out.
4. Add the onion and cook for 6 minutes until soft, scraping up the browned bits, then add the garlic, ginger, and chili for 30 seconds.
5. Return the chicken with the stock, bring to a boil, skim off the foam, then reduce to a bare simmer and cook covered for 30 minutes, until the chicken is tender and reaches 165F (74C).
6. Add the taro leaves and simmer for 30 minutes more, or if using spinach, add it in the last 5 minutes only.
7. Pour in the coconut milk and simmer very gently, uncovered, for 10 minutes, keeping it below a boil so it does not split.
8. Stir in the lime juice, season with salt, and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.