Warm Chili Garlic Chicken Bowls
This comforting bowl features tender blackened chicken swimming in a savory, aromatic garlic broth.
recipesbynani.comThere is nothing quite like a steaming bowl of broth to warm you up on a chilly evening. These chicken bowls are a personal favorite of mine because they balance the smoky heat of blackened spices with plenty of fragrant garlic. It feels like a big hug in a bowl.
My best tip for this recipe is to make sure your skillet is nice and hot before you add the chicken. That way, you get a beautiful dark crust on the thighs without overcooking the meat inside. It keeps everything juicy and flavorful.
🧺 Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 4 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon chili oil
- 2 cups baby spinach
- 1 cup cooked rice or noodles
- Sliced green onions for garnish
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
In a small bowl, mix the chili powder, smoked paprika, and salt together.
- 3
Rub the spice mixture all over the chicken thighs until they are well coated.
- 4
Heat the olive oil in an oven safe skillet over medium high heat.
- 5
Sear the chicken for about 3 minutes on each side until a dark crust forms.
- 6
Place the skillet in the oven and bake for 12 to 15 minutes until the chicken is cooked through.
- 7
While the chicken rests, add the minced garlic, chicken broth, and soy sauce to a medium pot and bring it to a simmer.
- 8
Stir in the baby spinach and cook for 1 minute until it just begins to wilt.
- 9
To serve, place a scoop of rice or noodles in a bowl, top with a sliced chicken thigh, and ladle the hot broth over everything. Drizzle with chili oil and top with green onions.
- 10
Enjoy while hot.
💡 Tips
Store any leftover broth and chicken in separate airtight containers in the fridge for up to three days. When you are ready to eat again, just heat the broth until it is steaming and pour it over the warmed chicken and rice. You can also add extra veggies like sliced carrots or bok choy to the broth if you want a bit more crunch.
Made this recipe? Let us know how it went.
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