![]() ![]() ![]() This will take approximately 5-7 minutes. Stir the rice one last time, lower the heat to low and cover.Ĭook the rice for about 25 minutes or until it’s done. Stir well and lower the heat to medium.īoil the rice, uncovered, until most of the water has cooked out and you can see the rice on the surface. When the water is boiling vigorously, add the rice and ½ teaspoon of salt. For more information on poaching, check out this post all about poached chicken.īring the water to a boil over high heat. When the chicken has cooled enough to handle, cut it into bite-sized cubes.Strain the cooking liquid using a mesh strainer and reserve it for the sauce.Remove the chicken breast from poaching liquid and set it on a cutting board to cool.If it’s not up to temperature cook another 5 minutes and check again. Use an instant read thermometer to make sure. Simmer gently for 20 minutes or until the chicken is at least 165☏ at its thickest part. Start the chicken on high, as soon as the liquid starts to boil, lower the heat to medium-low and cover.Place the chicken in a medium saucepan that’s large enough that the chicken breast pieces fit side by side without overlapping. Cover the chicken with the chicken broth. Add the thyme and a pinch of salt. Then prepare the breadcrumb topping, the sauce, and the frozen vegetables while the chicken and rice cook.They take roughly the same amount of time to cook. Start the white rice and set the chicken to poach.This recipe has multiple components that need to be cooked separately and come together at the end. We were right to the top with when all the ingredients were added. Casserole Dish, we used 11”x7”x2” (2.3 quart casserole) don’t use anything smaller. ![]()
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