Poule Aux Riz

May 09, 2023May 9, 20230 3
Traditional Louisiana-style Poule Aux Riz recipe
in Main

Prep

20 min

Cook

90 min

Ready In

110 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 whole chicken leg quarters ( bone-in , skin-on )
1 medium yellow onion , quartered ( leave the peel on )
2 garlic cloves , crushed ( leave the peel on )
3/4 lb chicken parts ( for stock ( backs , necks , wings )
6 cups water
1/3 bunch flat leaf parsley , divided
3/8 teaspoon dried thyme , divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup uncooked white rice
1 cup frozen peas ( about 5 oz )
1 leaf green leaf lettuce
1/4 teaspoon sugar
1 egg yolk
1/2 teaspoon white wine vinegar

Nutrision Information

Servings Per Recipe
4
Calories
449
Sugar
2g
Fat
19g
Poule Aux Riz is a traditional Louisiana-style dish that is known for its comforting flavors and one-pot nature. This classic recipe is made by simmering chicken quarters, chicken parts, and aromatic vegetables in a flavorful broth until the chicken is cooked through and the broth is rich and delicious. After straining the broth, the rice and peas are cooked until tender and then combined with the shredded chicken and a velvety egg yolk mixture. The resulting dish is creamy and satisfying, perfect for a cozy dinner at home. Poule Aux Riz is a versatile dish that can be enjoyed any time of year and is sure to become a family favorite.

Instructions

1.Rinse the chicken quarters and pat them dry with paper towels.
2.In a large Dutch oven, place the chicken quarters, onion, garlic, chicken parts, water, half of the parsley, half of the thyme, salt, and black pepper.
3.Bring the mixture to a boil over medium-high heat and then reduce to a low simmer.
4.Cover the Dutch oven and let it cook for 1 hour.
5.Remove the chicken and chicken parts from the Dutch oven and strain the broth into a bowl.
6.Return the broth to the Dutch oven and bring it back to a low simmer over medium heat.
7.Add the uncooked rice and peas, and then stir well.
8.Cover the Dutch oven and let it cook for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
9.While the rice is cooking, shred the chicken meat off of the bones and set it aside.
10.In a small bowl, whisk together the egg yolk and white wine vinegar.
11.Gradually pour in a ladleful of the hot rice mixture while whisking constantly to temper the egg yolk.
12.Pour the egg mixture back into the Dutch oven and stir well.
13.Add the shredded chicken and remaining parsley and thyme to the Dutch oven.
14.Cover the Dutch oven and let it cook for an additional 5 minutes over low heat.
15.To serve, place a leaf of lettuce on each plate and then spoon the Poule Aux Riz over the lettuce leaves.

PROS

This dish is a flavorful one-pot meal that is hearty and filling.

It is a great way to use up leftover chicken and transform it into something new.

The ingredients are simple and budget-friendly.

CONS

Making stock from scratch can be time-consuming and requires some effort.

The cooking time for the rice can vary depending on the quality of the rice and the heat of your stove.

HEALTH & BENEFITS

This dish contains a good amount of protein from the chicken and peas.
The addition of garlic may have some heart-healthy benefits by helping to reduce cholesterol and blood pressure.
The parsley in this dish is high in vitamins A and C, which are important for immune function and eye health.

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