Poached Chicken With Rice Recipes

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HERB POACHED CHICKEN WITH OLIVE SALSA OVER BASMATI RICE



Herb Poached Chicken with Olive Salsa over Basmati Rice image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 20

1 whole head garlic
1 tablespoon extra-virgin olive oil, plus 3 tablespoons
2 large tomatoes, seeds removed and medium diced
1/2 cup packed chopped fresh basil leaves
1/2 cup packed chopped fresh-flat leaf parsley
1 tablespoon cracked black peppercorns
3/4 cup pitted medium diced kalamata olives
2 tablespoons butter
2 cups basmati rice (before use, place in a bowl, cover with water and skim off any impurities that rise to the surface. Then transfer to a strainer and rinse well)
2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme
2 teaspoons salt
1/2 teaspoon ground pepper, black or white
1 quart chicken stock
6 cups chicken stock
1/2 cup packed fresh basil leaves
1/4 cup packed fresh tarragon leaves
1/2 cup packed fresh parsley leaves
6 (5 to 6-ounce) boneless chicken breasts
Salt and freshly ground black pepper
1/2 pound steamed baby cut carrots, as garnish

Steps:

  • Preheat oven to 350 degrees F. Slice the root end off the entire head of garlic and turn it upside down, wrap it in aluminum foil and mold the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon extra-virgin olive oil on the garlic so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.
  • To make the olive salsa for the chicken topping, in a small bowl combine the tomato, basil, parsley, peppercorns, olives and 3 tablespoons extra-virgin olive oil. Gently squeeze the roasted garlic cloves from the skins into the mixture. Fold everything together and set aside to let flavors integrate.
  • For the rice accompaniment to the chicken, melt the butter in a medium saucepan over medium heat and stir in the basmati rice, thyme leaves, salt, and pepper, allowing rice to toast for a few minutes. Then add the chicken stock, bring to a boil, reduce heat to low, cover and let simmer covered and undisturbed for 20 minutes. Remove from heat and let stand 5 minutes.
  • In a large saute pan, heat the chicken broth over medium high heat. Add the basil, tarragon and parsley, bring to a boil to integrate flavors, then reduce heat. This is your poaching liquid. Season the chicken breasts generously on both sides with salt and pepper, rubbing the seasoning in, and place the chicken in simmering poaching liquid. (Remember, you are poaching, not boiling. The liquid should be kept at a simmer.) Poach chicken until cooked through, about 10 minutes, turning breasts midway through cooking period. Remove to paper towels to drain.
  • Spoon some basmati rice onto serving plate, top with a piece of chicken, and spoon olive salsa over chicken. Garnish with baby carrots.

CHINESE POACHED CHICKEN & RICE



Chinese poached chicken & rice image

A healthy Asian-inspired dish ideal for an easy dinner. Use the leftovers to make our cold chicken noodle salad for the next day.

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 9

large piece of ginger , 1 tbsp finely grated, the rest sliced
3 garlic cloves
1 tsp black peppercorns
1 tbsp soy sauce , plus 2-3 tsp (optional)
8 chicken legs
3 tbsp sesame oil
2 bunches spring onions , chopped
4 pak choi , halved
cooked long-grain rice , to serve

Steps:

  • Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.
  • Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.
  • When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.

Nutrition Facts : Calories 317 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

HAINANESE CHICKEN RICE RECIPE BY TASTY



Hainanese Chicken Rice Recipe by Tasty image

Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 32

3 lb whole chicken, giblets removed
¼ cup kosher salt, divided
4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
1 bunch fresh scallion
1 gal cold water, plus more as needed
2 tablespoons sesame oil
¼ cup sesame oil
2 tablespoons chicken fat, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon kosher salt
2 cups long grain rice, rinsed and drained
2 cups reserved chicken poaching broth
2 tablespoons sambal
2 tablespoons sriracha
2 teaspoons sugar
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon lime juice
2 tablespoons reserved chicken poaching broth
2 tablespoons fresh ginger, grated
2 tablespoons garlic, finely minced
kosher salt, to taste
3 tablespoons peanut oil
1 tablespoon rice vinegar
reserved fried garlic and ginger
1 tablespoon oyster sauce
3 tablespoons dark sweet soy sauce
1 tablespoon light soy sauce
2 tablespoons reserved chicken poaching broth
2 cucumbers, thinly sliced, for serving
1 bunch fresh cilantro, for serving

Steps:

  • To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
  • Remove any excess fat from the chicken and set aside for later.
  • Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
  • Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
  • Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
  • Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
  • After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
  • In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
  • Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  • Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
  • While the rice is cooking, carve the chicken for serving.
  • Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
  • Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
  • Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
  • Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams

BASIC POACHED CHICKEN



Basic Poached Chicken image

Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 9

1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 teaspoon coarse salt
1 teaspoon black peppercorns
3 sprigs thyme or parsley
4 boneless, skinless chicken breast halves, (about 8 ounces each)

Steps:

  • In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g

EASY TEA-POACHED CHICKEN WITH RICE



Easy Tea-Poached Chicken With Rice image

A new way to cook a whole chicken. It's a one-pot meal that's very satisfying and warming.

Provided by Angie Audreys Yumma

Categories     World Cuisine Recipes     Asian

Time 9h5m

Yield 4

Number Of Ingredients 12

1 (4 pound) whole chicken
¼ cup kosher salt
1 cup short-grain white rice
1 cup roasted peanuts
½ cup chopped dried apricots
2 tablespoons sliced fresh ginger
8 cups chicken broth
8 cups water
2 black tea bags
½ cup soy sauce, or to taste
1 pinch kosher salt to taste
1 cup chopped cilantro

Steps:

  • Rub chicken with 1/4 cup kosher salt, cover, and refrigerate overnight.
  • Rinse chicken and pat dry with paper towels.
  • Mix short-grain rice, peanuts, apricots, and ginger together in a bowl; stuff the rice mixture into the chicken cavity. Tie legs together with a piece of kitchen twine.
  • Pour chicken broth and water into a large soup pot and bring to a boil. Place chicken into the boiling mixture, breast side down; drop tea bags into the liquid. Reduce heat to low, cover, and simmer chicken for 45 minutes, turning chicken over in the broth after 30 minutes.
  • Remove chicken from broth, transfer rice stuffing to a bowl, and cut chicken into quarters. Discard tea bags; strain broth, reserving any rice. Stir in soy sauce to taste and season to taste with salt. Serve chicken on a platter garnished with cilantro, with broth and rice stuffing on the side.

Nutrition Facts : Calories 767.3 calories, Carbohydrate 52.1 g, Cholesterol 102.2 mg, Fat 41.5 g, Fiber 5.8 g, Protein 47.2 g, SaturatedFat 8.5 g, Sodium 9625.9 mg, Sugar 12.9 g

POACHED CHICKEN WITH RICE



Poached Chicken with Rice image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

1 chicken (about 3 pounds), cut into 4 pieces
2 leeks, trimmed and washed well
3 ribs celery
4 parsley sprigs
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
3 medium carrots, scraped
1 medium onion, peeled, stuck with 2 cloves
6 peppercorns
Salt to taste
2 tablespoons butter
4 tablespoons flour
1/2 cup cream
1/2 cup half and half
1/4 teaspoon freshly grated nutmeg
1 pinch cayenne pepper
2 tablespoons fresh lemon juice

Steps:

  • Rinse the chicken well in cold water. Place the chicken in a Dutch oven and barely cover with water.
  • Tie the leeks, celery, parsley and thyme sprigs with a string to form a bouquet garni. Add it to the Dutch oven, then add the bay leaf, carrots, onion with cloves, peppercorns and salt. Bring to a boil, reduce heat to simmer and cook until chicken is tender, about 45 minutes. Skim the surface often to remove fat.
  • Remove the chicken from the broth and keep warm while preparing the sauce. Reserve the broth.
  • Melt the butter in a saucepan, add the flour, and mix well with a wire whisk over low heat. When blended, add 2 cups of the chicken broth, stir vigorously with the whisk. Bring to a boil and simmer for 10 minutes.
  • Strain through a sieve and add cream, half and half, nutmeg, cayenne and lemon juice. Bring to a boil. Check for seasoning and simmer for 5 minutes.
  • Serve one chicken quarter per person. Remove skin if desired, spoon a little of the sauce over the chicken and serve the remainder in a sauce boat. Serve with rice and the poached vegetables.

Nutrition Facts : @context http, Calories 776, UnsaturatedFat 29 grams, Carbohydrate 21 grams, Fat 56 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 23 grams, Sodium 1269 milligrams, Sugar 7 grams, TransFat 0 grams

PESTO RISOTTO WITH CANNELLINI BEANS, TOMATOES, AND POACHED EGGS



Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs image

Whip up risotto using Arborio rice from the pantry. Parmesan, pesto, and white wine vinegar amp it up. And cannellini beans and poached eggs to make it a meal.

Provided by dinehaus

Categories     Risotto

Time 55m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped white onion
2 cloves garlic, minced
1 cup Arborio rice
½ cup dry white wine
3 cups low-sodium vegetable broth, warmed
½ cup grated Parmesan cheese
⅓ cup prepared basil pesto
⅓ cup chopped fresh parsley, divided
2 tablespoons white wine vinegar, divided
1 (15 ounce) can cannellini beans, rinsed and drained
1 (10 ounce) basket cherry tomatoes, halved
¼ teaspoon salt
4 large eggs
freshly ground black pepper to taste

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
  • Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
  • Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
  • Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
  • Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
  • Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

Nutrition Facts : Calories 530.6 calories, Carbohydrate 61.1 g, Cholesterol 201.4 mg, Fat 20.9 g, Fiber 3.2 g, Protein 19.2 g, SaturatedFat 6.3 g, Sodium 680.7 mg

GREEN TEA POACHED CHICKEN WITH GREEN TEA RICE



Green Tea Poached Chicken with Green Tea Rice image

Cold cucumber adds a refreshing crunch to this Asian-inspired dish. Brown rice soaks up the green tea, giving it a delicate, earthy taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h25m

Number Of Ingredients 12

7 cups water
1/2 cup loose green tea leaves
1 medium onion, roughly chopped
2 cloves garlic, smashed
1 stalk lemongrass, quartered and smashed
1 2-inch piece peeled ginger, coarsely chopped
1 dried Thai chile
2 bone-in skinless chicken breasts, 1 pound total
2 cups short-grain brown rice
2 tablespoons olive oil
Coarse salt and freshly ground pepper
Lemon wedge, sliced scallions, and cucumber spears, for serving

Steps:

  • Bring water to a near boil, pour over tea, and let steep 1 minute. Strain tea into a medium pot. Add onion, garlic, lemongrass, ginger, and chile; let cool slightly, then add chicken. Bring up to a simmer over medium heat, reduce heat, and gently simmer until the chicken is cooked through and a thermometerinserted into the thickest part reads 160 degrees, about 7 minutes. Remove chicken from poaching liquid; strain liquid, discarding solids.
  • Place 4 cups of strained liquid in a medium pot. Add rice, olive oil, 1 teaspoon of salt, and black pepper. Bring to a boil, cover, and reduce to a simmer. Cook until all liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand 10 minutes.
  • While rice is cooking, remove chicken from bone and shred into large pieces. Keep chicken in remaining poaching liquid and reheat just before serving. Season with 3/4 teaspoon of salt, and black pepper. Serve rice with chicken moistened with some of the reserved liquid. Top with sliced scallions, cold cucumber spears, and a squeeze of lemon.

Nutrition Facts : Calories 343 g, Cholesterol 34 g, Fat 1 g, Fiber 4 g, Protein 17 g, Sodium 358 g

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From goodchefbadchef.com.au


HOW TO POACH CHICKEN WITH TONS OF FLAVOR | TASTE OF HOME
2018-09-14 Step 1: Pick a Pan and Put in the Chicken. Start by rummaging up a large skillet or sauce pan. When it comes to poaching, the size of your pan matters. Choose one that’s big enough to fit your chicken without the breasts overcrowding, but small enough that the dish won’t require a ton of water to cook. The right pan will help the chicken ...
From tasteofhome.com


BEST POACHED ONE POT CHINATOWN SOY SAUCE CHICKEN (WITH RICE)
2022-01-16 Making the sauce. Heat your pot or wok on medium. When the oil is hot add the ginger, stir-fry for 30 sec, then add the scallions and stir fry till fragrant (shouldn't take more than a minute). Add the spices to the pan, stir for 30 sec then add the wine.
From greedygirlgourmet.com


POACHED CHICKEN WITH RICE RECIPE FROM BEST KITCHEN BASICS BY
Once it has finished cooking, skim off 125 ml of the chicken fat and reserve – see Note. To make the dressing, combine the sesame oil and soy sauce in a small bowl. To make the chicken rice, put the reserved chicken fat in a 1 litre saucepan, add the rice and cook over medium heat until the rice just starts to toast. Add the stock and bring ...
From cooked.com.au


PERFECTLY POACHED CHICKEN BREASTS RECIPE - THE SPRUCE EATS
2022-07-06 Poaching is a moist cooking technique that works especially well for chicken breasts. Instead of boiling, poached chicken is very gently simmered in liquid (like water or broth), just until cooked through. When done correctly, you'll end up with moist and tender chicken breasts and flavorful cooking liquid. Because poaching doesn't involve any ...
From thespruceeats.com


POACHED CHICKEN IN CHINESE RICE WINE - DELISHHOMECOOK.COM
2015-10-21 In a heavy based saucepan, bring a pot of water to boil. Put in chicken (make sure it is fully submerged), ginger, shallot salt and pepper; bring the water back to a gentle boil; turn the heat off and cover the saucepan with a lid; the hot water will poach the chicken. After 30 minutes, insert a skewer into the thickest part of the chicken; if ...
From delishhomecook.com


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Top Asked Questions

How do you cook chicken and rice together?
When the chicken is almost done, melt the duck fat in a pot, then add the ginger and garlic and toast off. Add in the washed rice. Season with salt & pepper. Add in the chicken stock, bring to a boil and then turn down to a simmer. Cook for 10-12 minutes, until the rice is cooked.
How to cook poached chicken on the stove?
For the poached chicken, place all the ingredients in a large saucepan and cover with cold water. Bring to the boil over medium heat, then reduce the heat to low and simmer for 10 minutes. Turn the heat off and allow to sit for another 15 minutes.
How to cook chicken and rice with poaching liquid?
Transfer chicken to a cutting board and let cool slightly. Strain poaching liquid through a fine-mesh sieve into a small bowl. Cut chicken crosswise into thin slices. Divide rice and chicken among bowls and top with sliced scallions. Spoon poaching liquid and some of the citrus juice over chicken and rice before serving.
How to cook Hainanese chicken rice?
Hainanese Chicken Rice (Poached Chicken) Recipe. Put chicken into the large pot (breast-side down) and lower the heat and let it simmer for 15 minutes (don’t let it boil) uncovered. Switch heat off, cover with lid and let it stand in the pot for 40 minutes. Take chicken out (keep poaching stock) and empty the cavity.

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