Main and Side
Poached Chicken with Vermicelli Rice
Chicken poached with vegetables and buttery vermicelli rice cooked in the broth: proper home food.
- Prep
- 10 min
- Cook
- 35 min
- Servings
- 4
Ingredients
How many servings?
- 600 g chicken thigh
- 6 cups (1200 ml) water
- 2 carrot
- 2 potato
- 1 onion
- 2 tsp salt
- 1 pinch black pepper
- 2 tbsp butter
- ¼ cups (50 ml) vermicelli
- 1½ cups (300 ml) rice
- 1 lemon
Method
- Place the chicken in a pot with the water. Once it begins to boil, skim off the foam, reduce the heat and simmer gently for 15 minutes.
- Cut the carrots and potatoes into chunks and the onion into quarters; add them with half of the salt and the pepper and cook 15–20 minutes more.
- For the rice, melt the butter in a pot, toast the vermicelli for 2 minutes until golden, add the rinsed rice and stir for 2 minutes.
- Add 2.5 cups of the chicken broth to the rice and season with the remaining salt. Bring to a boil, cover and simmer over low heat for about 15 minutes until the liquid is absorbed. Remove from the heat and let rest for 10 minutes.
- Serve the chicken and vegetables with a little broth, the rice and lemon wedges.