INGREDIENTS
1 1/2 cups
Chicken bone broth
6
Chicken thighs, bone-in skin-on
1 tsp
Basil, dried
1/3 cup
Basil, fresh leaves
1/2
Onion, medium
1/2
Red bell pepper
1/2 cup
Tomatoes
2 cups
Cauliflower rice
1
Salt and pepper to season
1 tbsp
Olive oil
Aluminum foil
Cast iron skillet