Arroz Caldo

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1. 1Step 1: Preheat your oven to 400°F (200°C). Remove the skin from the chicken thighs and set it aside. Cut the chicken into 1 inch bite sized pieces. Season the chicken pieces with salt and pepper.
2. 2Step 2: In a large pot or Dutch oven, heat 1 tablespoon of avocado oil over medium high heat. Add the chicken and sear for about 3 minutes on each side until golden brown. Remove the chicken and place on a plate. Set aside.
3. 3Step 3: In the same pot, add 1 medium diced yellow onion, 2-inch piece of minced fresh ginger, and half of the minced garlic (reserve the other half for the topping). Cook over medium heat until they're soft and fragrant, about 3-4 minutes. Add in 1 cup jasmine rice and a small pinch of saffron, letting it toast slightly and coat with all those aromatics. Then add the seared chicken and 5 cups chicken broth along with 2½ teaspoons of fish sauce. Bring everything to a boil, then reduce the heat to low and cover. Let it simmer for about 30 minutes, stirring occasionally, until the rice breaks down and the mixture gets creamy. Add more broth or water if it gets too thick.
4. 4Step 4: Pat the reserved chicken skin dry with paper towels. Place the skin on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until it's golden brown and crispy. Remove from the oven and let it cool, then sprinkle with salt. Once cool, break or cut into bite-sized pieces.
5. 5Step 5: Bring a small pot of water to a boil. Gently add 4 large eggs and cook for 6 minutes for jammy hard-boiled eggs. Transfer to an ice bath and let cool, then peel and slice in half.
6. 6Step 6: Heat ½ tablespoon of avocado oil in a small pan over medium-low heat. Add 4 minced cloves of garlic and cook until golden brown, about 3-4 minutes. Watch it carefully and stir constantly to prevent burning. Remove and drain on paper towels.
7. 7Step 7: Squeeze in half a lemon. Taste the arroz caldo and add more fish sauce if needed. Ladle into bowls and top with the sliced jammy hard boiled eggs, crispy chicken skin, fried garlic, and sliced scallions. Serve with lemon wedges and enjoy!