Succulent Paleo Chinese Brunch Congee with Braised Chicken and Bok Choy

Allergens

None

Ingredients

• 1 cup white rice, rinsed (for non
• Paleo, use cauliflower rice for Paleo)
• 6 cups bone broth or chicken stock
• 2 cups water
• 1 lb boneless, skinless chicken thighs
• 4 cups chopped bok choy
• 3 cloves garlic, minced
• 1
• inch piece ginger, grated
• 3 tablespoons coconut oil
• Salt and pepper to taste
• Green onions, finely sliced for garnish
• Toasted sesame seeds for garnish

Instructions

1. In a large pot, heat 2 tablespoons of coconut oil over medium heat. Add the garlic and ginger, and sauté until fragrant, about 1 minute.
2. Add the rinsed white rice (or cauliflower rice) to the pot and cook for 3 4 minutes, stirring frequently to prevent sticking.
3. Pour in the bone broth or chicken stock and water, bring to a boil, then reduce heat and simmer until the rice is fully cooked and the porridge has thickened, about 25 30 minutes. Stir occasionally to avoid sticking.
4. Meanwhile, season the chicken thighs with salt and pepper, and heat 1 tablespoon of coconut oil in a separate pan over medium high heat. Brown the chicken on both sides, then reduce heat to low and cook until cooked through, about 5 7 minutes per side. Remove from heat and let rest for a few minutes before slicing into bite sized pieces.
5. Heat the remaining tablespoon of coconut oil in the pan over medium heat. Add the chopped bok choy and sauté until slightly wilted, about 2 3 minutes.
6. To assemble the dish, ladle the congee into bowls, top with the braised chicken pieces and sautéed bok choy. Garnish with sliced green onions and toasted sesame seeds.

Chef’s Insight

To add depth of flavor, consider using bone broth infused with herbs like star anise or cinnamon for added complexity.

Notes

This dish is well-suited for those following a Paleo diet, as it avoids grains and focuses on whole foods.