- Arroz Caldo from Culinary Adventures with Camilla
- Chicken Pot Pie Stew from Making Miracles
- Indian-spiced Pork Chop Potato Skillet from Food Lust People Love
- Kielbasa and Cabbage Skillet from A Day in the Life on the Farm
- Malaysian-Inspired Chicken and Pork Curry from Palatable Pastime
- Mujaddara from Mayuri's Jikoni
- Shakshuka from Sneha's Recipe
- Sheet Pan Roast Chicken and Potatoes from Karen's Kitchen Stories
- 3 bone-in, skin-on chicken thighs
- 1 Tablespoon oil
- 4 to 5 cloves garlic peeled
- 1" ginger knob grated + 1" ginger knob halved
- 1 cup chopped onions
- 1 cup chopped carrots
- 2 Tablespoons fish sauce
- 1 cup uncooked rice
- 6 cups chicken stock
- 2 bay leaves
- freshly ground salt, to taste
- freshly ground pepper, to taste
- Also needed: 6 hard-boiled eggs and sliced green onions for garnish
In a large pot, heat oil. Add in the garlic and stir. Place the chicken thighs skin side down and cook for 1 to 2 minutes. Flip the pieces over and cook for another 1 to 2 minutes. Add in the grated ginger and whole ginger. Cook for another few minutes until the ginger is aromatic.
Add onions and carrots and pour in the fish sauce. Add the rice and stir until the rice is glossy with the oil and chicken fat that's been rendered.
Pour in the stock and add in the bay leaves. Bring to a boil. Lower heat, cover, and simmer until the rice is softened and the stew has thickened. Stir occasionally so the rice doesn't stick and burn.
Once the rice has cooked and is to the consistency you desire, season to taste with salt and pepper. You can remove the chicken from the pot and shred for serving.