Ingredients:

  • 2 tbsp Avocado oil
  • 1 large Yellow onion, finely diced
  • 3 medium Carrots, sliced into 1/4-inch rounds
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1.5 tbsp Red chili flakes
  • 1 tsp Smoked paprika
  • 1 tsp Ground turmeric
  • 6 cups Low-sodium chicken bone broth
  • 2 tbsp Soy sauce
  • 1.5 lbs Boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 cup Long-grain Jasmine rice, rinsed thoroughly
  • 2 cups Baby spinach
  • 1 Red bell pepper, thinly sliced

Instructions:

  1. Heat the oil. Add the avocado oil to your large pot over medium heat until it shimmers slightly.
  2. Sauté the base. Toss in the diced yellow onion, carrots, and celery. Cook for about 6 minutes until the onion is translucent and soft.
  3. Infuse the aromatics. Add the minced garlic, grated ginger, chili flakes, paprika, and turmeric. Stir constantly for 1 minute until the kitchen smells incredibly fragrant.
  4. Deglaze the pot. Pour in the 6 cups of chicken bone broth and the 2 tbsp of soy sauce. Use a wooden spoon to scrape any flavorful bits off the bottom.
  5. Bring to a boil. Turn the heat to high. Once the liquid is bubbling rapidly, you are ready for the next phase.
  6. Add the main components. Carefully drop in the cubed chicken breasts and the rinsed Jasmine rice.
  7. Simmer it down. Reduce the heat to low medium. Cover the pot and simmer for 15 minutes until the rice is tender and the chicken is fully opaque.
  8. Add the final crunch. Stir in the thinly sliced red bell pepper. Cook for another 2 to 3 minutes until the pepper is bright but still has a slight snap.
  9. Wilt the greens. Turn off the heat and stir in the baby spinach. The residual heat will wilt the leaves in about 30 seconds.
  10. Final check. Taste the broth. If it needs more salt, add a splash more soy sauce. If it's too spicy, a squeeze of lime juice works wonders.