Are you tired of making the same old chicken dishes for dinner? Are you looking for a healthy and flavorful meal for flu busters to see you through the season? Look no further for a dish that is sure to impress both family and guests alike than coconut and chilli poached chicken with mixed rice. This winter comfort food not only tastes delicious but also provides a healthy and well-balanced meal that is easy to prepare.
In this post, we will walk you through how to make this delicious and healthy winter meals recipe step-by-step, including all the ingredients you need, preparation instructions, and cooking tips. But first, let’s take a closer look at why this dish is so good for you and what makes it stand out from other chicken recipes.
The Health Benefits of Coconut and Chilli Poached Chicken with Mixed Rice
One of the main ingredients in this dish is coconut milk, which is rich in medium-chain triglycerides (MCTs), a type of healthy fat that can help boost metabolism and promote weight loss. Coconut milk is also a good source of vitamins C, E, and B-complex, as well as minerals like potassium, magnesium, and calcium.
Chilli, another key ingredient, is known for its anti-inflammatory properties and may help improve digestion, boost immunity, and reduce the risk of chronic diseases like heart disease and cancer. Moreover, chilli contains capsaicin, a compound that can increase metabolism and aid in weight loss.
Mixed rice, which is a combination of different types of rice like brown, red, and wild rice, is higher in fiber and nutrients than white rice. It also has a lower glycemic index, meaning it can help regulate blood sugar levels and reduce the risk of diabetes.
Together, these ingredients make for a delicious and nutritious meal that can satisfy your taste buds and fuel your body with the nutrients it needs to thrive.
How to Make Coconut and Chilli Poached Chicken with Mixed Rice
PREP TIME: 10MINS
COOK TIME: 30MINS
This warming broth is the perfect midweek meal as the temperature begins to drop. To make Coconut and Chilli Poached Chicken with Mixed Rice, you will need the following ingredients:
- 400ml coconut milk
- 4 cups (1L) Massel Chicken Style Liquid Stock
- 2 tbsp hot chilli condiment or chilli bean paste (from Asian food shops)
- 1 lemongrass stalk, bruised
- 5cm piece (25g) ginger, thinly sliced
- 1/2 bunch coriander, leaves picked, roots trimmed and washed
- 2 x 200g skinless chicken breast fillets
- 1 tbsp fish sauce
- Juice of 1 lime
- 2 tbsp maple syrup
- 1 1/2 cups (300g) brown rice
- 1/3 cup (60g) black wild rice
- 200g green beans, blanched, refreshed
- Thai basil & mint leaves, to serve
- Place coconut milk, chicken stock, chilli condiment, lemongrass, ginger, and coriander root in a large saucepan over medium heat. Bring to a boil, stirring to combine.
- Reduce heat to low. Add the chicken, cover, and simmer for 5 minutes, then remove from heat. Set aside, covered, for 25 minutes (the chicken will cook through in the hot stock). Remove cooked chicken from stock and set aside. Stir fish sauce, lime juice, and maple syrup through stock. Set aside.
- Cook rices according to packet instructions. Divide among serving bowls and ladle over some stock (remaining stock can be stored, frozen in an airtight container, for another use.) Using two forks, shred the chicken and divide it among bowls. Top with beans, Thai basil, mint, and coriander leaves to serve.