Chili-Garlic Broth Bowls are warm, comforting, and packed with flavor! Oven-blackened chicken thighs are served with a garlicky broth and plenty of rice to soak it all up.
Author’s Notes
You Asked, I Got Cooking
I have been blown away by all the broth bowl love, and trust me, I see your requests and I have been WORKING! I sometimes get in my head wanting every bowl to be absolutely perfect and end up spending days reworking it, only to circle back to what I originally had. But I have this one and another on the docket, and I hope you aren’t getting tired of them because we cannot seem to get enough at my house!
I think the number one request I’ve seen is for a broth bowl without curry paste. So many of you either don’t love it, don’t have easy access to it, or can’t find one mild enough for kids. The problem is, once you take it out, you lose a lot of flavor.
So I’ve been testing and tweaking to get a more garlicky, chili-forward version using chili powder instead of chili sauce to keep things on the milder side. It’s not completely free of spice, but it’s definitely more warm and savory than hot, especially with a really good coconut milk.
And speaking of coconut milk, I swear I’ve tried them all, and the one I always go back to is Imperial Dragon (not sponsored). It’s so thick and creamy with just the right amount of sweetness for this broth.
Ingredients In Chili-Garlic Broth Bowls
| Ingredient | Let’s Chat About It |
|---|---|
| Chicken thighs & olive oil | Boneless, skinless thighs work best here. Choose thighs similar in size so they cook evenly. |
| Chili powder, curry powder, cumin, garlic powder & paprika | Make sure your spices are fresh and fragrant before using them. Older spices can lose a lot of their flavor, so if they smell faint or dusty, it may be time to replace them! |
| Basmati rice | Boiling the rice like pasta keeps the grains fluffy and makes it so easy to get consistently good results. I love this cooking method! |
| Garlic, chicken stock, coconut milk & soy sauce | Use full-fat coconut milk for the richest broth, and a good-quality chicken stock makes a big difference in the flavor! |
Chelsea’s Notes
The Toppings Make These Chili-Garlic Broth Bowls!
Don’t skip the toppings! They really tie everything together. Crispy fried onions, black sesame seeds, cilantro, and a squeeze of fresh lime add so much flavor, crunch, and freshness. I personally need those fried onions in every bite, haha!
Storage
Store leftovers in airtight containers in the fridge for 3 to 4 days. I like to keep the rice, chicken, and broth separate so everything reheats best. I’m not a huge fan of microwaved chicken, so I heat the rice and broth until piping hot, then pour them over the cold chicken to gently warm it through.
More Brothy Situations
Dinner
Sweet Corn Broth Bowls
Soups And Stews
Chicken and Rice Soup Recipe
Healthy
Chicken Curry Rice Soup
Dinner
Chicken Broth Bowl
Chili-Garlic Broth Bowls
Ingredients
- 2-1/2 teaspoons chili powder
- 1 teaspoon yellow curry powder
- 1 teaspoon ground cumin
- 1-1/4 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup basmati rice uncooked
- 1-1/2 tablespoons minced garlic very finely minced
- 1/2 teaspoon garlic powder (yes minced and garlic!)
- 1 teaspoon yellow curry powder
- 1 cup chicken stock
- 1 can (13.66 oz) full-fat coconut milk I use Imperial Dragon
- 2 tablespoons soy sauce regular; not light
- 1 large lime divided
- 1/4 cup finely chopped cilantro optional
- Black sesame seeds
- Crispy fried onions the more the better imo 🙂
Instructions
Chicken
- Preheat oven to 425°F. Line a rimmed sheet pan with foil. Pat chicken thighs completely dry with paper towels. No need to trim the excess fat; it will render as the chicken cooks.
- In a small bowl, whisk together ingredients listed under "seasoning blend." Measure out 3-1/4 teaspoons of the seasoning blend and add it to a large bowl with 2 tablespoons olive oil, 1 teaspoon salt, 3/4 teaspoon pepper, and 1/2 teaspoon brown sugar. Whisk until smooth. Add the chicken thighs and toss until evenly coated. Set aside the remaining seasoning blend for the broth.
- Arrange chicken thighs flat on the prepared sheet pan, smooth side up, spaced out well. Bake in the center of the oven for 15 minutes. Switch oven to high broil and cook for 7–10 minutes, or until the tops are nicely blackened and caramelized (watch closely). Transfer the chicken to a cutting board and loosely tent with foil. Let rest for 5–10 minutes before slicing or chopping. Use a spatula to scrape all the chicken juices from pan and save to add to the broth later!
Rice
- Meanwhile, fill a large pot with water and bring to a boil. Once boiling, generously salt the water and add the rice. Boil for about 10 minutes, then taste the rice to make sure it is tender. Drain well and return the rice to the dry pot. Cover and let steam until ready to serve.
Broth
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-low heat. Add the reserved seasoning blend, minced garlic, an additional 1/2 teaspoon garlic powder and 1 teaspoon yellow curry powder, the remaining 1/2 teaspoon brown sugar, and reserved pan juices. Cook, stirring constantly, until very fragrant. Reduce the heat or add a tiny splash of water if the spices begin to darken or stick.
- Gradually whisk in the chicken stock, followed by the coconut milk. Bring to a gentle simmer.Stir in the soy sauce and 1–2 tablespoons fresh lime juice, adding the lime juice to taste. Stir in the cilantro, if using. Taste and adjust seasonings as needed. Keep warm until ready to serve.
Assemble
- Divide the rice among 4 bowls (see Note 2). Add the sliced or chopped chicken alongside the rice. Ladle the hot broth around the rice and chicken. Sprinkle generously with black sesame seeds and lots of crispy fried onions (my FAVE!). Cut the remaining lime into wedges and serve alongside the bowls. Squeeze fresh lime over everything and enjoy while hot!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
