4-6 chicken thighs (bone-in)
3/4 tsp kosher salt
2 large shallots, finely chopped
8 garlic cloves, finely chopped
1 two-inch piece of ginger, peeled & chopped
2 cups basmati rice, rinsed
1 tablespoon soy sauce
1. Pat chicken dry and season with salt. Arrange, skin side down, in a cold, dry medium dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from the pot, 8-10 minutes. Move thighs around to different spots and continue to cook until deeply browned, 3-5 minutes longer. Transfer chicken to a plate. Let pot cool for two minutes.
2. Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and cook, stirring constantly for 1 minute. Stir in soy sauce, pinch of salt, and 3 cups of water. Nestle chicken back into rice mixture in the pot, skim-side up. Increase heat to medium and bring to a simmer.
3. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let the chicken and rice sit for 10 minutes.