Chili-Garlic Broth Bowls

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Chili-Garlic Broth Bowls have everything I want in a bowl: flavorful blackened chicken, plenty of rice, and a warm garlicky broth to soak it all up.

Prep Time30

Cook Time22

Total Time52

Course: Dinner

Cuisine: Healthy

Keyword: Chili-Garlic Broth Bowls

Servings: servings

Author: Chelsea Lords

Cost: $16.72

Ingredients

Chicken

4 medium-sized (1 pound) boneless skinless chicken thighs see note 1
3 tablespoons olive oil divided
1 teaspoon light brown sugar divided
Salt and pepper 1 tsp fine salt; 3/4 tsp pepper

Seasoning Blend

2-1/2 teaspoons chili powder
1 teaspoon yellow curry powder
1 teaspoon ground cumin
1-1/4 teaspoon garlic powder
1 teaspoon paprika

Rice & Broth

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

Toppings

Black sesame seeds
Crispy fried onions the more the better imo :)

US - Metric

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, 1/2 teaspoon garlic powder, 1 teaspoon curry powder, 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!

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 3-4 thighs. If yours are larger, they may need a little more time in the oven. Chicken should reach 165°F in the thickest part.

Note 2: Optional rice shaping: Lightly coat small bowls or ramekins with cooking spray and firmly pack in the cooked rice. Place a piece of plastic wrap over the rice and gently press down to compact it. Remove the plastic wrap, then carefully invert the rice into each serving bowl.

Storage: Store leftovers in airtight containers in the fridge for 3–4 days. I like to keep the rice, chicken, broth, and toppings separate so everything reheats better. I also don’t love microwaving the chicken, so I heat the rice and broth until very hot, then pour them over the chicken to gently warm it through.

Nutrition