Besto Brothy Rice with Crispy Chicken

Still fighting the January scaries? This cozy bowl does the heavy lifting: loose, brothy rice stirred with Besto and topped with golden, crispy chicken.

Prep: 10 minutes

Cook: 20 minutes

Makes: 2 servings

Ingredients:

• 1 cup jasmine or short-grain rice
• 2½ cups chicken broth (or light bone broth)
• 2 tbsp olive oil, divided
• 2 boneless, skinless chicken thighs
• Salt, to taste
• Black pepper, to taste
• ½ tsp garlic powder
• 2–3 tbsp Besto, plus more to finish
• Fresh cilantro, finely chopped

Directions:

1. Rinse the rice until the water runs mostly clear. Add the rice and broth to a pot with a pinch of salt.
2. Bring to a boil, reduce to a gentle simmer, cover, and cook until the rice is tender and brothy (about 15 minutes). Stir once or twice so it stays loose, not fluffy.
3. Slice the chicken thighs into thin strips. Season with salt, pepper, and garlic powder.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken in a single layer and cook until deeply golden and crispy on the edges, about 3–4 minutes per side. Remove from heat.
5. Stir 1–2 tbsp Besto directly into the hot rice along with the remaining 1 tbsp olive oil. Taste and adjust salt.
6. Spoon the brothy rice into bowls. Top with the crispy chicken, drizzle generously with more Besto, scatter cilantro over the top, and finish with lots of freshly cracked black pepper.