Chicken Thighs with Bok Choy and Broth
Directions
- 1Sauté bok choy in a pan with olive oil, garlic powder, and black pepper.
- 2Cook chicken thighs in an air fryer at 400°F (200°C) for about 25 minutes, seasoned with teriyaki sauce, garlic powder, and paprika.
- 3Pour chili-infused olive oil into a pan.
- 4Add one whole onion to the pan and sauté.
- 5Add a lot of garlic to the pan with the onions.
- 6Add 2 tablespoons of chicken bouillon with 4 cups of water to the pan.
- 7Add 1 cup of unsweetened coconut milk to the broth.
- 8Add 1 tablespoon each of cayenne pepper, chili powder, parsley, thyme, basil, crushed red peppers, and garlic powder to the broth and stir.
- 9Add 1 tablespoon of tomato paste off-camera and let the broth simmer for a few minutes.
- 10Serve the broth over rice, alongside the cooked chicken thighs and sautéed bok choy.
Ingredients
- Bok choy
- Olive oil
- Garlic powder
- Black pepper
- Chicken thighs
- Teriyaki sauce
- Paprika
- Chili infused olive oil
- 1 whole Onion
- Garlic
- 2 tablespoons Chicken bouillon
- 4 cups Water
- 1 cup Coconut milk
- 1 tablespoon Cayenne pepper
- 1 tablespoon Chili powder
- 1 tablespoon Parsley
- 1 tablespoon Thyme
- 1 tablespoon Basil
- 1 tablespoon Crushed red peppers
- 1 tablespoon Tomato paste
Equipment
PanTongsAir fryerSpreaderMeasuring cup
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