Chicken Thighs with Bok Choy and Broth

25 mins
Serves 1
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Directions

  1. 1Sauté bok choy in a pan with olive oil, garlic powder, and black pepper.
  2. 2Cook chicken thighs in an air fryer at 400°F (200°C) for about 25 minutes, seasoned with teriyaki sauce, garlic powder, and paprika.
  3. 3Pour chili-infused olive oil into a pan.
  4. 4Add one whole onion to the pan and sauté.
  5. 5Add a lot of garlic to the pan with the onions.
  6. 6Add 2 tablespoons of chicken bouillon with 4 cups of water to the pan.
  7. 7Add 1 cup of unsweetened coconut milk to the broth.
  8. 8Add 1 tablespoon each of cayenne pepper, chili powder, parsley, thyme, basil, crushed red peppers, and garlic powder to the broth and stir.
  9. 9Add 1 tablespoon of tomato paste off-camera and let the broth simmer for a few minutes.
  10. 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