Brothy Chili Garlic Chicken & Rice (GF / DF)
Brothy Chili Garlic Chicken & Rice (GF / DF)
Ingredients
For the Chicken
- 4 boneless skinless chicken thighs
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Broth
- 2 cups chicken bone broth
- 2 tablespoons tamari
- 1/2 cup coconut milk
- 2 limes, juiced
For the Garlic Chips
- 8 garlic, cloves, thinly sliced
- 1 cup avocado oil
For Serving and Garnish
- 4 cups white rice, cooked, for serving
- 1 tablespoon sesame seeds, for garnish
- 2 green onion, for garnish, chopped
- 1/4 cup cilantro, for garnish, chopped
Instructions
- 1
Add the boneless skinless chicken thighs to a bowl. Sprinkle chili powder, paprika, garlic powder, and salt over the chicken. Toss well to ensure the chicken is evenly coated with the spices. Set the seasoned chicken aside.
⏱️ 5 min
- 2
To make garlic chips, add thinly sliced garlic to 1 cup cold avocado oil in a small skillet. Place the skillet over medium heat. The garlic will gradually begin to fry as the oil heats up. Carefully remove the garlic chips from the oil using a slotted spoon or strainer just as they begin to turn golden brown to prevent burning. Transfer the garlic chips to a plate lined with a paper towel to drain excess oil.
⏱️ 10 min
- 3
Add 2 tablespoons olive oil to a large skillet and place it over medium heat. Once the oil is hot, add the seasoned chicken thighs to the skillet. Cook the chicken undisturbed on the first side for 8 minutes to allow for a good sear. Flip the chicken and cook for an additional 8 minutes on the second side, or until the chicken is cooked through and its internal temperature reaches 165°F. Remove the cooked chicken from the pan and set it aside.
⏱️ 16 min
- 4
Using the same skillet where the chicken was cooked, deglaze the pan by pouring in 2 cups chicken bone broth. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits that have stuck, incorporating them into the broth for flavor. Stir in tamari, coconut milk, and the juice from 2 limes. Mix well until all ingredients are combined. Bring the broth to a gentle simmer.
⏱️ 7 min
- 5
To assemble, place a scoop of cooked white rice into a bowl. Ladle the prepared broth generously over the rice. Slice the cooked chicken thighs into strips or pieces and arrange them on top of the rice and broth. Garnish generously with the crispy garlic chips, chopped green onion, fresh cilantro, and a sprinkle of sesame seeds.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Brothy Chili Garlic Chicken & Rice (GF / DF)
For the Chicken
- 4 boneless skinless chicken thighs
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Broth
- 2 cups chicken bone broth
- 2 tablespoons tamari
- 1/2 cup coconut milk
- 2 limes, juiced
For the Garlic Chips
- 8 garlic, cloves, thinly sliced
- 1 cup avocado oil
For Serving and Garnish
- 4 cups white rice, cooked, for serving
- 1 tablespoon sesame seeds, for garnish
- 2 green onion, for garnish, chopped
- 1/4 cup cilantro, for garnish, chopped
Instructions
- 1
Add the boneless skinless chicken thighs to a bowl. Sprinkle chili powder, paprika, garlic powder, and salt over the chicken. Toss well to ensure the chicken is evenly coated with the spices. Set the seasoned chicken aside.
⏱️ 5 min - 2
To make garlic chips, add thinly sliced garlic to 1 cup cold avocado oil in a small skillet. Place the skillet over medium heat. The garlic will gradually begin to fry as the oil heats up. Carefully remove the garlic chips from the oil using a slotted spoon or strainer just as they begin to turn golden brown to prevent burning. Transfer the garlic chips to a plate lined with a paper towel to drain excess oil.
⏱️ 10 min - 3
Add 2 tablespoons olive oil to a large skillet and place it over medium heat. Once the oil is hot, add the seasoned chicken thighs to the skillet. Cook the chicken undisturbed on the first side for 8 minutes to allow for a good sear. Flip the chicken and cook for an additional 8 minutes on the second side, or until the chicken is cooked through and its internal temperature reaches 165°F. Remove the cooked chicken from the pan and set it aside.
⏱️ 16 min - 4
Using the same skillet where the chicken was cooked, deglaze the pan by pouring in 2 cups chicken bone broth. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits that have stuck, incorporating them into the broth for flavor. Stir in tamari, coconut milk, and the juice from 2 limes. Mix well until all ingredients are combined. Bring the broth to a gentle simmer.
⏱️ 7 min - 5
To assemble, place a scoop of cooked white rice into a bowl. Ladle the prepared broth generously over the rice. Slice the cooked chicken thighs into strips or pieces and arrange them on top of the rice and broth. Garnish generously with the crispy garlic chips, chopped green onion, fresh cilantro, and a sprinkle of sesame seeds.
⏱️ 7 min