Poached Chicken Thighs With Ginger-Coconut Quinoa

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!