Name: Chicken Broth Bowl from the Pot
Yield: 3

This Chicken Broth Bowl is loaded with evenly seasoned chicken, tender rice, baby broccoli, and a rich coconut red curry broth.

Author’s Notes

Okay, You All Convinced Me!

Wow! I was absolutely blown away by the response to the beef bowls I recently shared (thank you ), and then I started getting so many emails and messages asking how they could be made with chicken.

So, I got to work!

And I am SO excited to hear what you think about this version. It’s outrageously good! And while it’s fairly similar to the beef bowls, it’s different enough to completely stand on its own, so you won’t feel like you’re just eating the same meal all over again.

I took my popular baked chicken thighs and switched up the flavor profile to pair evenly with the savory red curry broth, then added tender rice and baby broccoli to make the ultimate chicken broth bowl.

All the ingredients in this recipe prepped out for straightforward assembly including the chicken thighs, seasonings, garlic, ginger, soy sauce, coconut milk, curry paste, broccoli, rice, limes, herbs, and broth.

Chicken Broth Bowl Ingredients

Ingredient	Let’s Chat About It
Chicken thighs & olive oil	Pat the chicken really well before seasoning so it browns and caramelizes nicely instead of steaming.
Paprika, ground mustard, oregano, curry powder & brown sugar	Mix the seasonings with the oil first so you get an even coating over every piece of chicken.
Garlic, ginger, red curry paste & curry powder	Cook these together until really fragrant before adding any liquid. Add more curry paste if you want more heat in your chicken broth bowl.
Coconut milk, chicken broth, soy sauce, lime & brown sugar	Use full-fat coconut milk for the best broth. Taste at the end and adjust with more lime, soy sauce, or brown sugar as needed.
Basmati rice, baby broccoli, cilantro & green onions	Don’t overcook the broccoli. You want it crisp-tender so it adds some texture.

Sautéing red curry paste with garlic and ginger, adding broth, and assembling the Chicken Broth Bowls.

the cook’s Notes

What To Serve On The Side

This Chicken Broth Bowl already has a little bit of everything, so You can keep the sides simple:

Cucumber salad: Something crisp and tangy is reliable against the rich broth.
Fresh fruit: Mango, pineapple, or kiwis would be especially good.
Edamame: Lightly salted edamame makes an straightforward extra side.
Asian-inspired slaw: A crunchy cabbage slaw with a lime or sesame dressing.
Naan or flatbread: Great for soaking up any extra coconut curry broth.

Storage

Store chicken broth bowl leftovers in airtight containers in the fridge for 3 to 4 days. For best results, keep the rice, chicken, broccoli, and broth separate, then reheat and assemble when ready to eat.