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Poached Chicken
Poached Chicken
Appliance: Rice Cooker - 6 cup capacity and larger.
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This Classic Recipe is part of the Gluten Free Collection
Poached Chicken
Ingredients
   2 boneless, skinless chicken breast halves, trimmed
   1 teaspoon salt (reduce or omit if chicken has been pre-brined or “enhanced for flavor”)
   6 peppercorns
   1 carrot, peeled and quartered
   1 stalk celery, with leaves, quartered
   1/2 an onion, quartered
   1 bay leaf
   3-4 springs of thyme
   2 garlic cloves, peeled and smashed
   3-4 cups water


Directions
Lay the chicken as flatly and evenly as you can in the inner bowl of your rice cooker and sprinkle the salt and peppercorns over it. Add the next six ingredients (through garlic) over the chicken. Add enough water to just cover the aromatics, about 3-4 cups.

Cover and push Cook button. Use White Rice setting, if applicable. Bring to a boil and cook for two minutes, then switch rice cooker to Keep Warm. Boil for three minutes at altitudes above 3000 feet. Allow to poach, covered, for three minutes, then turn chicken pieces over. Continue to poach, covered, until internal temperature reaches 165 degrees(F). Begin testing chicken 5 minutes after turning. Poaching may take up to 15 minutes (or more) depending on the size of the chicken pieces and your elevation. Immediately removed cooked chicken from poaching liquid to prevent over cooking.

Poached chicken can be served hot or at room temperature, but is often served cold, thinly sliced across the grain or diced, in salads or sandwiches.

The poaching liquid can be strained, cooled and refrigerated for use in place of water when cooking rice, grains or vegetables. Use within three days.

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