Nick Bare

As they're resting for a little bit, I'll start making the sauce.

Now at the end of all this, I will put the chicken thighs back in the oven.

So I'll put them in the oven 400 degrees until they're an internal temperature of like

175 to 185.

You can get your chicken thighs a little bit hotter than a chicken breast because there's more fat, so they're not going to dry out.

But I'll finish them off in the oven.

In that cast iron skillet that has the residual olive oil and renderings of just chicken fat,

We add garlic, minced garlic, butter, chicken bone broth or chicken stock, and lime juice.

And we'll let that sizzle and boil a little bit and deglaze the skillet.

And then when it's all said and done, we'll get our bowls, put a nice layer of fluffy, freshly cooked jasmine rice, white jasmine rice.

I slice up the chicken thighs.

lay the chicken thighs on top of the rice, and then I pour that sauce on top of all of it.

On the side, we'll do some roasted broccolini.

That meal, incredible, incredible.

So that's been one of our go-tos recently.

Been loving it.

Also shared it with Steph's mom.

We made it for Steph's mom when she was in town this last time.

Also loved it.

And as well as I made it for Preston and his wife Val a few weeks ago.