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Coconut Poached Chicken with Wild Rice

Coconut Poached Chicken with Wild Rice

By CreateCookShare

4 serves

4 serves

10 mins

10 mins

30 mins

30 mins

The Bare Bird Chicken Breast Fillet
The Bare Bird Chicken Breast Fillet

Ingredients

  • 400g The Bare Bird Chicken Breasts
  • 400g wild rice, mixture of white and black
  • 400g coconut milk
  • 200g snow peas, sliced diagonally
  • 100g bean sprouts
  • 1 litre chicken stock
  • 2 tablespoons hot chilli sauce
  • 1 tablespoon brown or coconut sugar
  • 1 lemongrass stalk, bruised
  • 5cm piece ginger, grated
  • Juice of 1 lime
  • Thai Basil and Coriander leaves
  • Sea salt and pepper

Method

  1. Place coconut milk, chicken stock, hot sauce, lemongrass and ginger in a saucepan and bring to the boil, stirring occasionally.
  2. Reduce heat and add chicken. Cover and simmer for 12 minutes.
  3. In the meantime, cook the rice according to the packet instructions.
  4. Remove chicken and discard the lemongrass. Now add to the stock the lime juice and brown sugar and stir through. Turn off heat but keep covered to keep hot. In the meantime, shred or slice the chicken.
  5. Divide rice and chicken amongst 4 bowls. Top with snow peas, bean sprouts Thai basil and coriander leaves and pour a few ladles of the hot stock in each bowl. Allow rice to absorb some of the stock for a few minutes before serving.

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