Ingredients
S
Spicy Chicken Chicharon
P
6 Perfect minute hard boiled egg
S
Spicy Garlic Corn
F
Fried Garlic
G
Green Onions
F
Fresh lime wedges (substitution: lemon juice)
C
Cilantro
Directions
1
Prep your chicken. Remove the skin and set it aside. Use this for your chicharron.
2
Turn on the Instant Pot SAUTE mode and brown your chicken. Salt and pepper while they are browning.
3
Prep your aromatics (garlic, ginger and shallot)
4
Once browned, remove the chicken, and set it aside. Add the ginger, shallots, and garlic and sauté until golden brown. Add some white wine to deglaze.
5
Once the wine has mostly evaporated, add the brown rice and sauté for 3 minutes.
6
Add the chicken back and add the chicken stock.
7
Add the pinch of saffron.
8
Close the lid and set the timer for 1 hour.
9
This is when you make your toppings. See notes for instructions
10
After the hour is done, let it come to a natural release. Open the lid and see if it needs more time to be thicker. Go back to sauté mode and reduce the liquid to the consistency you prefer. Think porridge texture. Not soupy, you want a thicker consistency.
11
Using tongs, remove the chicken bones and discard them.
12
Ladle soup into the bowl and add your toppings.
