Arroz caldo

Ingredients:

• 2 tbsp. l. rapeseed oil (canola)
• 4 cloves garlic, crushed
• 6 bone-in chicken thighs
• 1 small onion, chopped
• 2.5 cm ginger root, finely chopped
• 3/4 cup jasmine rice
• 4 cups lightly salted chicken broth
• A pinch of saffron + saffron threads for serving
• 1 bay leaf, torn
• 2 tbsp fish sauce + extra for serving
• Juice of 1 lime + 1 lime, cut into wedges, for serving
• 1/3 cup thinly sliced ​​green onions

Preparation:

1. Heat a 5-quart (5-liter) saucepan over medium heat. Add the oil and garlic and cook, stirring frequently, until the garlic is golden and fragrant, about 2 minutes. Using a slotted spoon, transfer the garlic to a paper towel-lined plate and set aside for serving. Reserve the garlic oil in the pan and turn off the heat.
2. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Return the pan to medium-high heat, then add the chicken, skin-side down, and cook until golden brown, turning once, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pan. Cook, stirring frequently, for 1-2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron, and bay leaf to the rice. Return the chicken and any juices to the pan. Bring to a boil, then reduce the heat to maintain a gentle simmer.
3. Simmer, partially covered, until the chicken is tender, the rice is cooked through, and the soup has thickened, about 30 minutes. Remove the bay leaf from the pot, add the fish sauce and lime juice, and season with salt and pepper to taste. Serve one chicken thigh per bowl of soup and top with fried garlic, green onions, freshly ground black pepper, saffron threads, and lime wedges.