Servings: 4 (with leftover broth)

2 whole garlic heads 2 whole garlic heads
1 4-in piece of fresh ginger 1 4-in piece of fresh ginger
1 large bunch cilantro 1 large bunch cilantro
4 scallions 4 scallions
2 jalapenos 2 jalapenos
1 lime 1 lime
2 bone-in, skin-on chicken breasts (about 2 lbs) 2 bone-in, skin-on chicken breasts (about 2 lbs)
1 cup white rice 1 cup white rice
1/4 cup extra virgin olive oil or neutral oil ¼ cup extra virgin olive oil or neutral oil

COOK THE RICE
Rinse rice. Combine with 1¼ cup cold water, and ¼ tsp salt in a small saucepan and bring to a simmer over medium-high heat. Cover the pot immediately with a tight-fitting lid and reduce the heat to very low. Cook 16 min. Turn off the heat, leave the lid on, and let the rice steam for another 10 min; uncover and fluff with a fork.
MEANWHILE, PREP THE BROTH
Cut 2 heads of garlic in half crosswise. No worries if they fall apart a bit.
Thinly slice the ginger lengthwise into planks (no need to peel).
Cut 4 scallions in half crosswise, separating the dark green parts from the light green and white parts.
Cut 1 large bunch of cilantro in half, separating and reserving the thick stems from the tender leaves and stems.
POACH THE CHICKEN
Place chicken skin side up in a medium saucepan. Add the garlic, ginger, dark scallion greens, thick cilantro stems, 4 cups water, and 2 tbsp salt. The chicken should be just submerged in the water; if it's not, add more water.
Bring the water to a simmer over medium-high heat. Using tongs, flip the chicken breasts so they are skin-side down. Cook until an instant-read thermometer reaches 150F. This will take 10 to 20 min.
MAKE THE SCALLION SAUCE
Thinly slice the light green and white parts of the remaining scallions crosswise. Finely chop the cilantro leaves and tender stems.
Trim the sterms of 2 jalapenos. Cut them in half lengthwise and pull out the seeds. Finely chop. Combine with scallions and cilantro in a small bowl.
Stir in ¼ cup olive oil and the juice of 1 lime. Season with salt.
BACK TO THAT CHICKEN
Once the chicken reaches 150F, use tongs to transfer the breasts to a cutting board and let rest for 10 min. Once cool enough to handle, remove and discard the skin. Carve the meat of each breast off the bone and cut each against the grain into ½-in thick slices.
While the chicken cools, add 3 cups water to the broth and return to a simmer. Remove from the heat.
SERVE
Place rice in 4 bowls and top with chicken. Ladle some broth over top.
Spoon the scallion sauce generously over the chicken. Serve more broth alongside for sipping.