Serves 4-6

Time: 1 hour

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Ingredients:

2 lbs. chicken thighs (about 4), bone in and skin on

Salt and pepper, to taste

3 inches fresh ginger (about ¼ cup), peeled and minced

1 cup uncooked jasmine rice, rinsed

2 quarts chicken stock

3 Tbsp fish sauce, or more to taste

2 Tbsp soy sauce, or more to taste

2 ears of corn, shucked

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Tomato relish:

2 cups cherry tomatoes, halved

3 scallions, sliced thinly

2 Tbsp fish sauce

1 Tbsp soy sauce

1 Tbsp olive oil

½ tsp ground black pepper

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For serving:

Lemon wedges or calamansi

Soft boiled eggs

Crispy chicken skins

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Instructions:

1. Preheat oven to 400F

2. Season chicken thighs with salt and pepper all over.

3. Place chicken thighs skin side down in the pot. Cook on low until skin has rendered and is slightly crispy. About 10-15 minutes.

4. Remove chicken from pot. Let chicken cool down slightly and rip off skin. Place the skins on a sheet tray and cook in the oven until crispy. About 15-20 minutes. Drain on a paper towel and set aside.

5. Meanwhile, in the same pot you rendered the chicken thighs, cook ginger in the chicken fat until aromatic and has softened slightly. About 2 minutes.

6. Add in uncooked rice and toast for about 2 minutes.

7. Add in chicken stock, fish sauce and soy sauce. Bring to a simmer. Add chicken thighs back in. Cook on low and stir occasionally until chicken is tender, soup has thickened, and rice has softened/begun to break down. Add water/stock if too much liquid evaporates. About 45 minutes.

8. Meanwhile as arroz caldo cooks, shuck the corn. Throw the cobs in the pot to get more corn flavor. Discard cobs before serving.

9. Once chicken is cooked (I like to cook thighs to around 190F), remove from pot. Mix in shucked corn and cook until corn has softened. About 5 minutes.

10. Meanwhile, make tomato relish. In a bowl, mix tomatoes, scallions, fish sauce, soy sauce, olive oil and black pepper. Mix until combined. Set aside.

11. Pick meat off of chicken thighs, discard bones and add chicken meat back into the arroz caldo.

12. Adjust seasoning with fish sauce, soy sauce, salt and pepper to your liking.

13. Serve topped with tomato relish, crispy chicken skin, garlic chips, a squeeze of lemon/calamansi, and a soft boiled egg.

    NOTES:

14. To cook sot boiled eggs, I like to bring a pot of water to a boil. Add in eggs and boil for 7 mintues. Cool down in ice bath and immediately peel.

15. For garlic chips: In a small pan, over low heat cook sliced garlic in oil until garlic is light brown. About 5-8 minutes. Use tweezers or chopsticks to move garlic around occasionally for even browning. Drain onto a paper towel and season with salt immediately.