Continuing to chug along on the healthy eating train, I wanted to share another chicken and rice recipe, this time from Bon Appétit. Anything with an overload of green onions always appeals to me, and I’d never made a poached chicken breast before.
1 3-inch piece ginger, peeled, smashed to pieces, thinly sliced
2 tablespoons mild curry powder
2 teaspoons Morton kosher salt, divided, plus more
Juice from 1 orange (about 1/4 cup)
Juice from 1 lime (about 2 tablespoons)
Freshly ground black pepper
Warm jasmine or brown rice (for serving)
Coarsely chop 4 scallions and transfer to a medium pot. Add chicken, garlic, ginger, curry powder, 2½ tsp. salt, and 4 cups water. Slowly bring to a bare simmer over medium heat. Once liquid begins to simmer, reduce heat to low and cook until juices run clear when thickest part of chicken is pierced, 10-12 minutes.
Meanwhile, thinly slice remaining scallions. Whisk orange juice and lime juice in a small bowl; season with salt and 8 turns of a pepper mill, or about 3/4 tsp. (you want a lot of pepper!).
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.
NOTE: Be extra careful when dealing with the poaching liquid. Yours truly managed to splatter a bit on herself and on the carpet runner in our kitchen. There unfortunately is now a permanent curry powder stain on every piece of fabric that little splatter touched.
This was definitely a very “clean” dish, but I personally prefer dark meat over white. If I were to make this again, I’d probably use chicken thighs. However, you definitely wouldn’t get the pretty slices of meat with dark meat, if that matters.
We had this with a side of baby bok choy sauteed in a bit of ponzu. We also had way more of the poaching liquid leftover than we needed for the sauce, so we used 2 cups of it to cook another cup of rice. It was really tasty and I think it’d also be a great base to make fried rice with!
Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9×13-inch baking dish with olive oil or cooking spray.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and tomato paste and sauté for 1 minute more. Stir in the tomatoes, rice, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer the rice mixture to the prepared baking dish. Pour the broth evenly over the rice. Season the chicken thighs with salt and pepper on both sides and place them skin-side up on the rice.
Cover the pan with aluminum foil and bake 1 hour. Uncover and bake until the rice absorbs all of the liquid and the chicken is cooked through and the juices run clear, 30 to 40 minutes more.
NOTE: Kitchn says that leftovers can be stored in an airtight container in the refrigerator for up to 3 days. While this is true from a food spoilage standpoint, I would argue that this recipe is best eaten the day you make it. The rice will be fine, but the chicken skin will not stay crispy in the fridge and we ended up just pulling it off when we ate the leftovers.
I served this dish up with a bit of broccolini roasted at 400°F for 15 minutes, adding a sprinkle of fresh ground black pepper and sea salt and a squeeze of lemon once out of the oven.