INGREDIENTS
4
chicken thighs, skin removed
Salt and pepper
3 tbsp
cooking oil, divided
5
cloves garlic, minced
1/2
medium white onion, diced
1 tbsp
grated ginger
3 cups
water
3 cups
low-sodium chicken broth
3 tbsp
patis
1 cup
rice
Toppings:
Fried garlic
2
lemons, quartered
1
green onion, thinly sliced
Crushed chicharron