Chicken Broth Bowl

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Chicken Broth Bowl is made with seasoned chicken, rice, baby broccoli, and a seriously good coconut red curry broth.

Prep Time40

Cook Time30

Total Time1 10

Course: Dinner

Cuisine: American

Keyword: Chicken Broth Bowl

Servings: -4 servings

Author: Chelsea Lords

Cost: $15.24

Equipment

Large pot
Large skillet
Rimmed sheet pan plus foil

Ingredients

Rice & Chicken

1 cup basmati rice
1 pound boneless skinless chicken thighs about 3-4 thighs, see note 1
2 tablespoons olive oil
1-1/4 teaspoons paprika
1 teaspoon ground mustard
1/2 teaspoon oregano
1/2 teaspoon yellow curry powder
1/2 teaspoon light brown sugar optional
Salt and pepper 1 tsp fine salt; 3/4 tsp pepper

Broth

1 tablespoon olive oil
1 tablespoon minced ginger
1 tablespoon minced garlic
2 tablespoons red curry paste plus more as desired, I use Thai Kitchen
1 teaspoon yellow curry powder
1 can (13.66 oz) full-fat coconut milk I use Imperial Dragon
1 cup chicken broth or chicken stock
1 tablespoon soy sauce regular
1 tablespoon brown sugar optional, as needed
1 large lime 1/2 tsp zest and 1-2 tbsp juice
1/4 cup chopped cilantro optional

Optional Toppings

2 bundles baby broccoli
Toasted sesame seeds
1/2 cup thinly sliced green onions
Chili-crunch optional, for topping

US - Metric

Instructions

Chicken

Preheat oven to 425°F. Line a large sheet pan with foil. Pat chicken thighs completely dry with paper towels. No need to trim excess fat; it will render as the chicken cooks.
In a small bowl, whisk together olive oil and seasonings. Season to taste (I add 1 tsp salt & 3/4 tsp pepper). Rub or brush the seasoning mixture over the back first, and then the front of each thigh until evenly coated. You should use all the spice mixture.
Arrange chicken thighs flat on the prepared sheet pan, 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).
Remove from oven, tent with foil, and let rest for 5–10 minutes. Brush pan juices on top. Slice or chop after resting.

Broccoli & Rice

Optional: blanch broccoli. Bring a pot to a boil and generously salt the water. Add broccoli and boil for 3-5 minutes or until crisp-tender (not soggy) then drain and immediately dump into a bowl of ice water. Let sit just until cooled, then transfer to a paper towel-lined plate to drain. It will warm back up when the hot broth is added.
Fill a large pot with water and bring to a boil. Once boiling, generously salt the water and add the rice. Boil for 10 minutes, then taste to make sure the rice is tender. Drain well and return the rice to the dry pot. Cover with a lid and let steam until ready to serve.

Broth

Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the ginger, garlic, red curry paste, and curry powder. Cook for 1 to 2 minutes, stirring constantly, until very fragrant. (Reduce the heat or add a tiny splash of water if the mixture begins to brown.)
Gradually whisk in the chicken broth, followed by the coconut milk. Increase the heat and bring the mixture to a boil. Boil for 1 minute, then reduce the heat to low. Stir in the soy sauce, lime zest, 1 tablespoon lime juice, and cilantro, if using. Taste and adjust as needed. Add more soy sauce for saltiness, more lime juice for brightness, or brown sugar to help balance the spice.

Assemble

Divide the rice among 3 to 4 bowls. Add the baby broccoli and sliced/diced chicken alongside the rice, then ladle the hot coconut curry broth around everything. Top with sliced green onions and toasted sesame seeds. Add a few small spoonfuls of chili crunch, if desired. Cut the remaining lime into wedges and serve alongside. Enjoy immediately!

Notes

Note 1: Choose chicken thighs that are similar in size for the most even cooking. Weigh them if possible to get as close to 1 pound as you can. I typically use 3 thighs (sometimes 4). If yours are larger, the bake time may need to be slightly longer. Chicken should reach 165°F in the thickest part.

Storage: Store leftovers in airtight containers in the fridge for 3 to 4 days. I like to keep the rice, chicken, broccoli, and broth separate so everything reheats better. I also don’t love microwaving the chicken, so I warm the rice and broth really well, then pour them over the cold chicken to warm it through.

Nutrition