Poached Chicken and Rice
Updated: Oct 28, 2020
You know you’re in trouble when the granny undies you bought for comfort (you know the ones that reach up to your chin) start to fit you like a G string! I am full of shame when I contemplate my jumbo-size scanties, but on the other hand, I am full of pride when I realise that this unfortunate situation is due to the fact that my food is simply irresistible. What can I say, you win some you lose some? Or in my case, you lose some but you gain so much... To atone for my sins, I made a fat-free poached chicken breast dish, accompanied by yummy Mediterranean rice.
1 small brown onion, sliced
1 celery stalk, cut into pieces
2 cardamon pods, crushed
1 garlic clove
1 teaspoon coriander seeds
1 cinnamon quill
1/2 teaspoon whole black peppercorn
1/2 teaspoon sea salt
800 g chicken breast
1 cup of rice
1 1/2 tablespoon olive oil
1 teaspoon salt
1 medium onion diced
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup roasted flaked almonds
Place chicken, onion, celery, spices and a pinch of salt into a saucepan. Fill the saucepan with enough water to cover the chicken.
Bring water to the boil then lower the heat to a gentle simmer for 6-8 minutes, turn the heat off and allow to cool for twenty minutes.
Remove chicken when cooled and cut into pieces or shred.
Strain chicken stock through a fine sieve and set aside to use later.
In a pot, heat the oil on low heat and sauté onion with the salt, approx. 8-10 minutes.
Add rice and stir in spices for a couple of minutes making sure, rice is nicely coated.
Pour 1 1/4 cups of reserved chicken stock.
Bring to the boil, give the rice a stir then reduce the heat to low.
Cover the pot and simmer gently until rice is cooked through, approx. 12-15min.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!