Brothy Coconut Poached Chicken & Rice

Method

1. 1
   Heat olive oil in a deep skillet or dutch oven over medium heat. Add onions and sweat until translucent, about 3-5 minutes.
2. 2
   Add in ginger, garlic and chilis and sauté for 2 minutes longer.
3. 3
   Stir in coconut milk, bone broth, fish sauce, lime juice and coconut sugar, then add chicken thighs to your broth.
4. 4
   Cover and bring to a simmer, then reduce heat to medium low and simmer for 20 minutes longer until chicken is cooked through.
5. 5
   Remove chicken from broth and stir in green onions and basil.
6. 6
   Slice chicken, then plate over rice and pour broth over top. Garnish with fresh herbs and chili oil.