This poached chicken in a creamy coconut broth is incredibly flavorful and satisfying, especially when served with rice, fresh herbs, and a bit of chili oil. It's gluten-free and dairy-free, perfect for a healthy meal rotation.
1: Heat olive oil in a deep skillet or Dutch oven over medium heat.
2: Add onions and sweat until translucent, about 3-5 minutes.
3: Add in ginger, garlic, and chilis and sauté for 2 minutes longer.
4: Stir in coconut milk, bone broth, fish sauce, lime juice, and coconut sugar.
5: Add chicken thighs to your broth.
6: Cover and bring to a simmer, then reduce heat to medium-low and simmer for 20 minutes until chicken is cooked through.
7: Remove chicken from broth and stir in green onions and basil.
8: Slice chicken then plate over rice and pour broth over top.
9: Garnish with fresh herbs and chili oil.
