Brothy Chili Garlic Chicken & Rice

Serves 1
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Directions

  1. 1Add chicken thighs to a bowl along with chili powder, paprika, garlic powder and salt and toss well.
  2. 2Set aside chicken while making garlic chips.
  3. 3To make garlic chips, add thinly sliced garlic to 1 cup cold avocado oil in a small skillet over medium heat.
  4. 4Remove garlic chips from the oil just as the garlic begins to turn golden brown to avoid burning.
  5. 5Set garlic chips aside on a paper towel lined plate.
  6. 6Add 2 tbsp olive oil to a large skillet over medium heat.
  7. 7Add chicken and cook undisturbed on first side for 8 minutes.
  8. 8Flip chicken and cook an additional 8 minutes on the second side until cooked through and internal temperature hits 165°F.
  9. 9Remove chicken from pan and set aside.
  10. 10Deglaze pan with bone broth, scraping the bottom of the pan to release anything that has stuck.
  11. 11Stir in tamari, coconut milk and lime juice.
  12. 12To serve, add a scoop of rice to a bowl then top with broth and finish with chicken.
  13. 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