Arroz Caldo (Filipino Chicken and Rice Soup) | Dinners

Name: Arroz Caldo (Filipino Chicken and Rice Soup) | Dinners
Ingredients: 1/2 cup plus 3 tablespoons canola oil, divided; 1/4 cup freshly minced garlic (about 12 medium cloves), divided; 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (see note); 1 medium onion, thinly sliced; 1 tablespoon freshly minced ginger; 1 tablespoon Asian fish sauce; 1 teaspoon freshly ground black pepper, plus more to taste; 1 cup uncooked jasmine rice; 6 cups homemade chicken stock or low-sodium broth; 1 tablespoon calamansi, key lime, or lime juice (see note); Kosher salt; 4 scallions, thinly sliced; 2 hard-boiled eggs , cut into 1/4-inch slices (optional); 2 fresh limes or calamansi, quartered

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Ingredients

1/2 cup plus 3 tablespoons canola oil, divided
1/4 cup freshly minced garlic (about 12 medium cloves), divided
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (see note)
1 medium onion, thinly sliced
1 tablespoon freshly minced ginger
1 tablespoon Asian fish sauce
1 teaspoon freshly ground black pepper, plus more to taste
1 cup uncooked jasmine rice
6 cups homemade chicken stock or low-sodium broth
1 tablespoon calamansi, key lime, or lime juice (see note)
Kosher salt
4 scallions, thinly sliced
2 hard-boiled eggs , cut into 1/4-inch slices (optional)
2 fresh limes or calamansi, quartered