Brothy Chili Garlic Chicken & Rice

Ingredients

• 4-5 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
• 1/2 cup coconut milk
• 2 limes, juiced
• 8 cloves garlic, thinly sliced
• 1 cup avocado oil
• Cooked white rice
• Sesame seeds, for garnish
• Green onion, for garnish
• Cilantro, for garnish

Instructions

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