Instant

Pot
Arroz
Caldo
Ingredients
2 lbs skin-on, bone-in chicken thighs (about 3-4 thighs)
1 onion, thinly sliced
One 3-inch piece fresh ginger, peeled and cut into thin matchsticks
4 tablespoons fish sauce, plus more to taste
2 cups uncooked white rice, rinsed and drained
8 cups water, plus more if needed
Salt and pepper, to taste
For
Garnish:
4 garlic cloves, thinly sliced
2 green onions, thinly sliced
Calamansi limes, or lemon wedges
Additional fish sauce, to taste

Instructions
1. Using your hands, remove the skin from the chicken thighs. Set the skin aside for crisping (see
note).
2. Add the chicken thighs, onion, ginger, fish sauce, rice, and water to the inner pot of the Instant
Pot.
3. Place the lid on the Instant Pot, making sure the vent is pointed to "Sealing".
4. Select the Porridge setting, on High Pressure, and set the cooktime to 25 minutes. Let the
pressure release naturally.
5. Open the Instant pot. Using tongs, remove the bones from the chicken thighs. Discard bones.
6. Stir the Arroz Caldo in the pot with a wooden spoon. If the Arroz Caldo is thicker than you'd
like, stir in more water for a soupier porridge. Season with salt and pepper, and fish sauce if
desired.
For
the
Garnish:
7. In a large cast-iron skillet over moderately high heat, lay the reserved chicken skins flat with the
smooth side down, working in batches if necessary.
8. Press on the chicken skins with a spatula to keep them as flat as possible. The chicken skins
will begin to render and fry in their own liquefied fat, so no oil is needed.
9. Continue frying the chicken skins, flipping and turning occasionally, until golden brown on all
sides, about 8-10 minutes total.
10. Transfer the crispy chicken skins to a paper towel-lined plate and season with salt. You can
crumble the crispy chicken skins, or leave them whole, whichever you prefer.
11. Add the sliced garlic to the hot fat in the pan, and fry the garlic until golden brown, about 2-3
minutes. Using a slotted spoon, transfer the crisped garlic to a paper towel-lined plate.
12. Ladle the Arroz Caldo into bowls, garnish with crispy chicken skins, crispy garlic, and sliced
green onions. Serve with calamansi limes and extra fish sauce on the side.

Notes
I like to remove the skin from the chicken thighs, and fry that skin separately for a chicken skin
chicharon garnish. You can skip this step if you'd like, but you'd be missing out on the miracle that is
crispy chicken skin cracklins.
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