Brothy Chili Garlic Chicken & Rice
Serves 1
Directions
- 1Add chicken thighs to a bowl along with chili powder, paprika, garlic powder and salt and toss well.
- 2Set aside chicken while making garlic chips.
- 3To make garlic chips, add thinly sliced garlic to 1 cup cold avocado oil in a small skillet over medium heat.
- 4Remove garlic chips from the oil just as the garlic begins to turn golden brown to avoid burning.
- 5Set garlic chips aside on a paper towel lined plate.
- 6Add 2 tbsp olive oil to a large skillet over medium heat.
- 7Add chicken and cook undisturbed on first side for 8 minutes.
- 8Flip chicken and cook an additional 8 minutes on the second side until cooked through and internal temperature hits 165°F.
- 9Remove chicken from pan and set aside.
- 10Deglaze pan with bone broth, scraping the bottom of the pan to release anything that has stuck.
- 11Stir in tamari, coconut milk and lime juice.
- 12To serve, add a scoop of rice to a bowl then top with broth and finish with chicken.
- 13Garnish with garlic chips, green onion, cilantro and sesame seeds.
Ingredients
- 4 - boneless skinless chicken thighs
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 2 tbsp olive oil
- 2 cups chicken bone broth
- 2 tbsp tamari
- 0.5 cup coconut milk
- 2 - limes, juiced
- Sesame seeds, for garnish
- Green onion, for garnish
- Cilantro, for garnish
- Cooked white rice, for serving
- 8 - cloves garlic, thinly sliced
- 1 cup avocado oil
Equipment
small skilletlarge skilletpaper towel lined platebowl
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