Search thousands of recipes reviewed by home cooks like you.

Easy Tea-Poached Chicken With Rice

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    9 h 5 m
Angie Audreys Yumma

Angie Audreys Yumma

A new way to cook a whole chicken. It's a one-pot meal that's very satisfying and warming.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 767 kcal
  • 38%
  • Fat:
  • 41.5 g
  • 64%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 47.2 g
  • 94%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 9626 mg
  • 385%

Based on a 2,000 calorie diet

Directions

  1. Rub chicken with 1/4 cup kosher salt, cover, and refrigerate overnight.
  2. Rinse chicken and pat dry with paper towels.
  3. Mix short-grain rice, peanuts, apricots, and ginger together in a bowl; stuff the rice mixture into the chicken cavity. Tie legs together with a piece of kitchen twine.
  4. Pour chicken broth and water into a large soup pot and bring to a boil. Place chicken into the boiling mixture, breast side down; drop tea bags into the liquid. Reduce heat to low, cover, and simmer chicken for 45 minutes, turning chicken over in the broth after 30 minutes.
  5. Remove chicken from broth, transfer rice stuffing to a bowl, and cut chicken into quarters. Discard tea bags; strain broth, reserving any rice. Stir in soy sauce to taste and season to taste with salt. Serve chicken on a platter garnished with cilantro, with broth and rice stuffing on the side.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Similar recipes