Thai Poached Chicken with Coconut Rice
While I was inspired to make this recipe after repeatedly visiting one of Portland’s most beloved food carts, Nong’s Khao Man Gai, let me start by saying, this is NOT Nong’s Khao Man Gai. It’s not even in the same league. If you want Nong’s recipe, she has generously shared it on her website. What I have for you here is a quick, nourishing meal to make when you don’t have a lot of time to cook. My kiddos especially love the rice.
Ingredients for rice
2 tablespoons coconut oil
¼ cup peeled, minced shallot
2 garlic cloves, peeled and minced
2 cups brown rice
½ teaspoon salt
3 ½ cups chicken broth
Ingredients for chicken
4 boneless, skinless chicken breasts
Salt and pepper
1 quart (4 cups) chicken broth, plus any leftover broth from rice
4 garlic cloves, peeled and smashed
¼ cup sliced fresh ginger
1 teaspoon salt
Fresh cilantro
Ingredients for cucumbers
1 cucumber, thinly sliced
1 teaspoon rice or white wine vinegar
1 teaspoon olive oil
Pinch of salt and pepper
To make your rice, heat your coconut oil in a large pot. Add your shallots and sauté 2 minutes over med-low heat. Add your garlic and sauté another minute. Stir in your rice and salt and sauté for 3-4 minutes to toast your rice. Carefully, pour in your chicken broth, cover, and bring to a boil. Lower heat and simmer for about 45 minutes.
Once your rice is going, salt and pepper both sides of your chicken breasts Put them in the refrigerator while you prep your garlic and ginger for the broth and slice your cucumber.
Combine your chicken breasts, broth, garlic cloves, ginger and 1 teaspoon salt in a large pot. The breasts should be fully covered by the broth. If not, add enough water to cover them. Put the lid on. Bring to a boil. Reduce heat and simmer 10-15 minutes or until a thermometer inserted in the thickest part of the breast reads 165 degrees. As soon as they are done, pull them from the pot and let them rest on a cutting board for about 5 minutes. Once they’ve rested, slice your breasts, fairly thinly, against the grain. Strain your broth keeping the liquid and pitching the solids. Reserve to use on top of your finished dish or later in the week for a soup.
While your chicken is simmering, toss your cucumber slices with the vinegar, olive oil and a pinch of salt and pepper.
When everything is finished, put a large scoop of rice on a plate. Top with chicken slices and cilantro leaves. Serve cucumber slices alongside.
Make sure to put some Srircha sauce, Thai sweet chili sauce, or the strained broth in case you are serving extra saucy people or a sassy nine-year-old.
Enjoy!
YIELD: 4 servings
“We can be anything but we can’t be everything.” Oh my, that is so true!
I think, especially women, try to be everything and end up pretty darn exhausted.
Being laser focused is a great reminder to be truly present and grounded in each moment. If we stay present, it’s impossible to do everything and opens us up to doing that one thing really well. It also makes room for me to set the 3 multi-tasks down and play backgammon with the kiddos. Precious moments to be present for.
Thank you for this great reminder, my dear friend.
Thank you for sharing your thoughts, Julie. Much appreciated. And yes, I’m glad you brought up the fact that when we women, at all ages, try to do everything we end up exhausted. It becomes this vicious circle of trying to do everything and never accomplishing much because we’re too tired.
I agree with Julie! I think we try so hard to be everything, we are exhausted and unfulfilled by the end of the day! This was a great reminder to focus back in on one thing and be filled with the joy of accomplishment!
Court, I love how you said “be filled with the joy of accomplishment!” Thank you for sharing.