Brothy Chili Garlic Chicken & Rice

Ingredients

• 15 boneless skinless chicken thighs(600g)
• 21 tablespoon chili powder(8g)
• 31 teaspoon paprika(2g)
• 41 teaspoon garlic powder(3g)
• 51 teaspoon salt(6g)
• 62 tablespoon olive oil(27g)
• 72 cup chicken bone broth(480g)
• 82 tablespoon tamari(30g)
• 90.5 cup coconut milk(120g)
• 102 lime lime juice(60g)
• 112 teaspoon sesame seeds(6g)
• 122 green onion(30g)
• 130.25 cup cilantro(4g)
• 143 cup cooked white rice(600g)
• 158 garlic cloves(32g)
• 161 cup avocado oil(218g)

Instructions

1. 1Add chicken thighs to a bowl with chili powder, paprika, garlic powder, and salt. Toss well to coat and set aside.
2. 2To make garlic chips, add thinly sliced garlic to cold avocado oil in a small skillet over medium heat. Fry until garlic just begins to turn golden brown. Remove and set aside on a paper towel lined plate.
3. 3Add olive oil to a large skillet over medium heat. Add chicken and cook undisturbed for 8 minutes. Flip and cook another 8 minutes until cooked through and internal temperature reaches 165°F. Remove chicken and set aside.
4. 4Deglaze the pan with chicken bone broth, scraping the bottom to release any stuck bits.
5. 5Stir in tamari, coconut milk, and lime juice. Simmer for a few minutes.
6. 6To serve, add a scoop of cooked white rice to a bowl. Top with broth and chicken.
7. 7Garnish with garlic chips, green onion, cilantro, and sesame seeds.