Brothy Coconut Poached Chicken & Rice

• temps total: 26 minutes

Ingrédients

5-6 boneless skinless chicken thighs

2 tbsp olive oil

½ yellow onion, thinly sliced

2 tbsp fresh ginger, minced

2 cloves garlic, minced

3 thai chilis or 1 fresno chili, seeds removed and minced

2 cans full fat coconut milk

½ cup chicken bone broth

3 tbsp fish sauce

1 lime, juiced

1 tbsp coconut sugar

2 green onions, thinly sliced, plus more for garnish

10 basil leaves, finely chopped or chiffonade plus more for garnish

Fresh cilantro, optional for garnish

Chili oil, optional for garnish

3 cups cooked white rice

Instructions

Heat olive oil in a deep skillet or dutch oven over medium heat. Add onions and sweat until translucent, about 3-5 minutes.

Add in ginger, garlic and chilis and saute for 2 minutes longer.

Stir in coconut milk, bone broth, fish sauce, lime juice and coconut sugar then add chicken thighs to your broth.

Cover and bring to a simmer then reduce heat to medium low and simmer for 20 minutes longer until chicken is cooked through.

Remove chicken from broth and stir in green onions and basil.

Slice chicken then plate over rice and pour broth over top. Garnish with fresh herbs and chili oil.