Coconut Chicken Poached Rice & Lime

 A fragrant and healthy dish, this coconut chicken and poached rice is the perfect weeknight meal. Tender chicken breast is poached in a creamy coconut broth, and the jasmine rice absorbs all the rich flavor. A generous squeeze of fresh lime juice adds a bright pop of acidity.

Ingredients:

• For the Poached Chicken & Broth:

  • 2-3 skinless, boneless chicken breasts

  • 1 tablespoon olive oil or coconut oil

  • 1 (14-ounce) can coconut milk

  • 1/2 cup chicken or vegetable broth

  • 2 cloves garlic, minced

  • 1 teaspoon ginger, minced

  • 1 teaspoon fish sauce (optional, but adds savory flavor)

  • 1 teaspoon lime zest

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon red pepper flakes (optional, for a kick)

• For the Poached Rice:

  • 1 cup jasmine rice

  • 1.5 cups water (or chicken/vegetable broth)

  • 1 teaspoon salt

• For Garnish:

  • Fresh cilantro, chopped

  • Fresh lime wedges

  • Sliced chili peppers (optional)

Instructions:

1. Poach the Rice: In a medium-sized pot, bring the jasmine rice, 1.5 cups of water, and salt to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Set aside.

2. Poach the Chicken & Make the Broth: While the rice is simmering, heat the olive oil (or coconut oil) in a large skillet or Dutch oven over medium-high heat. Pat the chicken breasts dry and season with salt and pepper. Sear the chicken for 2-3 minutes per side, or until golden brown.

3. Add the garlic and ginger and sauté for an additional minute, or until fragrant.

4. Pour in the coconut milk, chicken broth, fish sauce, lime zest, salt, pepper, and red pepper flakes. Bring the mixture to a gentle boil, then reduce the heat to low.

5. Cover the pan and let the chicken poach in the coconut broth for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).

6. Serve: Once the chicken is cooked, remove it from the skillet and slice it into strips.

7. Divide the poached rice among bowls. Ladle the creamy coconut broth over the rice.

8. Place the sliced chicken on top of the rice and broth.

9. Garnish with fresh cilantro, fresh lime wedges (for squeezing), and sliced chili peppers (if using).

10. Enjoy!

Tips:

• For a creamier broth: Use full-fat coconut milk.

• For more flavor: Poach the rice in chicken or vegetable broth instead of water.

• Add veggies: Feel free to add steamed broccoli or green beans to the bowl for a complete meal.

• Use leftovers: This dish makes for great leftovers that can be reheated easily.