ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Poached Chicken Thighs with Ginger-Coconut Quinoa

Photo: Jennifer Causey Styling: Lindsey Lower

Hands-on time 22 mins
Total time 1 hr, 7 mins

Serves 4 (serving size: 4 ounces chicken and 1/2 cup quinoa)

Make this recipe first, and use the leftover quinoa for Spring Vegetable and Quinoa Salad with Bacon and King Ranch Chicken and Quinoa Casserole. We cook the quinoa twice--once to absorb the liquid, and again to make it wonderfully creamy.


  • 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

Nutrition Information

  • calories 457
  • fat 19 g
  • satfat 5.2 g
  • monofat 7.5 g
  • polyfat 4.4 g
  • protein 40 g
  • carbohydrate 30 g
  • fiber 4 g
  • cholesterol 113 mg
  • iron 4 mg
  • sodium 402 mg
  • calcium 55 mg
  • sugars 5 g

How to Make It

  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; sauté 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.