Poached chicken tend to get a bad rap. It is a healthy way to prepare chicken, but it doesn't need to be relegated to that list of foods and recipes that are good for you, but don't necessarily taste great. Green smoothies are in this category for me. No matter what combination and how much I try, they are just not as good as a smoothie with fruit and yogurt. This poached chicken is not one of those recipes.
Coconut milk and chicken stock become the poaching liquid for boneless chicken breasts. Seasoned with a hint of lime and jalapeño, this chicken is full of flavor but light and fresh. A hint of sweetness from the coconut, some acidity from the lime, and a touch of heat from the jalapeño, the chicken is moist and perfectly balanced.
In a large pot, combine four cups of chicken stock with one can of coconut milk over low heat. add one thinly sliced shallot, a thinly sliced lime, and sliced jalapeño pepper.
Peel and dice an inch long piece of fresh ginger and add to the poaching liquid. Season with salt and pepper.
Add two trimmed, boneless skinless chicken breasts to the poaching liquid. Bring the heat up to a simmer, or about 175 degrees, for 20 minutes or until the chicken registers 165 degrees internally. Keeping the heat at 175 and cooking the chicken slowly in the liquid creates a juicy and subtly flavored chicken breast.
Remove cooked chicken from the poaching liquid and rest wrapped in foil at least 5 minutes before slicing. Serve with rice and fresh vegetables.
Coconut Lime Poached ChickenBy Land of Noms, March 03, 2015
- 4 cups of chicken stock
- 1 can of coconut milk, low fat if desired
- 1 lime
- 1 jalapeno
- Inch long piece of fresh ginger
- 1 shallot
- 2 boneless skinless chicken breasts
- salt and pepper
- In a large stockpot, combine chicken stock and coconut milk over low heat
- Thinly slice lime, shallot, and jalapeno; add to poaching liquid
- Peel and slice fresh ginger adding to pot; season with salt and pepper
- Add trimmed boneless skinless chicken breasts to the poaching liquid and bring up to a simmer or 175 degrees
- Careful not to bring to a boil, simmer the chicken at 175 degrees for 20 minutes or until chicken registers 165 degrees internally
- Rest chicken 5 minutes before slicing, serve over rice with steamed vegetables
Sharing our culinary adventures in Cascadia with simple, sustainable & satisfying eats. Bon Appétit!