30 Minute Coconut Chicken
If you're like me and when you hear 'poaching' you hear 'poached egg', and so when you hear 'poached chicken' you imagine raw chicken breast bobbing in water, please read this! In January, I had all four of my wisdom teeth pulled out, and barely eat for a week. This coconut chicken was one of the first solid foods I tried afterwards, and I ate a LOT of it! I've always loved big Asian flavours, and was always super curious about poaching chicken and why everyone raved about it... turns out it's:
- Crazy easy to do
- Super quick to cook
- Leaves your chicken breast so soft it falls apart under your fork
- Leaves you with some delicious poaching liquid to freeze & cook rice in later
- FULL of flavour
Makes 4 serves - 4 x 150g organic chicken breasts - 400ml (one can) coconut milk - 1 cup chicken broth or stock - 2 cloves garlic, thinly sliced - 2 inch piece ginger, thinly sliced - 1 long red chilli, thinly sliced - 1/2 stalk lemongrass (white end), thinly sliced - 1/2 cup smashed avocado to serve, mixed with a little lemon juice & chopped red chilli
Place all ingredients, except the chicken & avocado, in a large pot & bring up to a simmer. Add the chicken and simmer for 5-10 mins with the lid on, then 5-10 mins with the lid off, or until just cooked through (exact time depends on the thickness of your chicken). Transfer chicken to a plate & shred with a fork. Transfer to bowls, pour over some of the poaching liquid & top with the avocado. Keep the poaching liquid for soup bases, sauces or for cooking rice!
