Coconut Milk Poached Chicken

A fragrant and comforting dish featuring succulent chicken thigh fillets poached in coconut milk, served with plain sushi rice to soak up the delicious broth.

By @zenaskitchen

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 3 cloves garlic finely chopped
• 1 tablespoon ginger grated
• 1 medium onion finely chopped
• 13.5 oz coconut milk 1 can
• 2 tablespoons fish sauce good quality
• 1 cup chicken stock
• 1.5 lbs chicken thigh fillets boneless, skinless
• 2 cups sushi rice
• 2.5 cups water for cooking rice
• 1 whole lime juiced
• 0.25 cup cilantro chopped

Instructions

1. Chop or blitz your aromatics (ginger, garlic, and onion) until finely diced. Sweat them in a pan over medium heat.
2. Add 1 can of good quality coconut milk to the pan along with 2 tablespoons of fish sauce and 1 cup of chicken stock. Stir to combine.
3. Place the chicken thigh fillets into the simmering liquid. Cover and poach over low heat for about 20 minutes.
4. Meanwhile, cook the plain sushi rice according to package instructions.
5. Before serving, squeeze lime juice over the poached chicken and garnish with fresh cilantro.
6. Serve the poached chicken with the sushi rice, ensuring each plate has plenty of broth.