Poached Chicken Thighs With Ginger-Coconut Quinoa Recipe

Name: Poached Chicken Thighs With Ginger-Coconut Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 2 teaspoons grated lime rind; 2 tablespoons fresh lime juice; 2 tablespoons adobo sauce from canned chipotle chiles in adobo sauce; 1 tablespoon minced peeled fresh ginger; 1 tablespoon minced garlic; 1 tablespoon lower-sodium soy sauce; 6 (4-ounce) skinless, boneless chicken thighs; 3 3/4 cups unsalted chicken stock, divided; 1/2 cup chopped onion; 5 garlic cloves, crushed; 2 1/2 cups uncooked quinoa, rinsed and drained; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; 1 (14-ounce) can light coconut milk; 4 (1/4-inch-thick) slices peeled ginger; 1/4 cup diagonally sliced green onions

Servings: persons

2 tablespoons olive oil, divided
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
2 tablespoons adobo sauce from canned chipotle chiles in adobo sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1 tablespoon lower-sodium soy sauce
6 (4-ounce) skinless, boneless chicken thighs
3 3/4 cups unsalted chicken stock, divided
1/2 cup chopped onion
5 garlic cloves, crushed
2 1/2 cups uncooked quinoa, rinsed and drained
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 (14-ounce) can light coconut milk
4 (1/4-inch-thick) slices peeled ginger
1/4 cup diagonally sliced green onions

1
Combine 1 tablespoon oil and next 6 ingredients (through soy sauce); reserve 3 tablespoons. Combine remaining soy sauce mixture and chicken in a zip-top bag; seal. Let stand at room temperature 30 minutes, turning occasionally.
2
Remove chicken from bag; reserve marinade. Bring reserved marinade and 3 cups stock to a boil in a large Dutch oven. Add chicken; reduce heat, and simmer 10 minutes or until done. Remove chicken from pan. Place cooking liquid in a bowl; reserve. When cool, shred chicken into large pieces.
3
Heat pan over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add onion and crushed garlic cloves; saute 5 minutes. Add reserved cooking liquid and quinoa; bring to a boil. Cover, reduce heat, and simmer 12 minutes (quinoa will be slightly undercooked). Reserve 3 1/2 cups quinoa mixture for Quinoa Salad with Bacon and King Ranch Chicken and Quinoa Casserole. Add remaining 3/4 cup stock, pepper, salt, coconut milk, and ginger slices to remaining 2 cups quinoa mixture in pan; bring to a simmer. Cover and cook 15 minutes, stirring occasionally. Divide among 4 bowls; top evenly with chicken, reserved 3 tablespoons soy sauce mixture, and green onions.

1016

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 2 teaspoons grated lime rind, 2 tablespoons fresh lime juice, 2 tablespoons adobo sauce from canned chipotle chiles in adobo sauce, and more.

Yes, Poached Chicken Thighs With Ginger-Coconut Quinoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Chicken Thighs With Ginger-Coconut Quinoa

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