Chicken…it’s what’s for dinner. Cory could literally eat chicken every single night of the week. We can sauté it, bake it, grind it, and he will devour it all! I am always trying to make chicken exciting, and while poaching chicken is fairly new for me, it is something that every home cook can do with ease. For today’s post I make poached chicken two ways. Curry chicken salad and poached chicken over pasta. Obviously using my favorite Sunday Sauce recipe.
How To Poach Chicken
Ingredients:
2-3 Skinless Boneless Chicken Breasts
Aromatics: Onion, Garlic, Bay Leaf, Pepper Corn, Carrot, Thyme and Sea Salt (Whatever herbs and aromatics you have)
Water or Chicken Broth
Directions:
Place chicken in a pot large enough hold all chicken breasts. Add aromatics. Bring to a simmer over medium-high heat until bubbles start to form. Reduce to medium-low and let simmer. Continue to cook, and skim foam from the top and cook for 12-15 minutes or until the internal temp reached 160 degrees. Transfer to a bowl and strain liquid over the top, and place in in the refrigerator until ready to use!
The possibilities are endless with this type of chicken, but after eating it with my pasta, the rest went to my favorite Curried Chicken Salad.
Ingredients:
1-2 Breasts
5-6 Chopped Prunes or 1/4 C raisins
1/4 Cup Slivered Almonds
1 Chopped Apple
1-2 Chopped Celery Ribs
1/4 Chopped Red Onions
Dressing:
1 Ripe Avocado
1-2 Tbs Mayonaise
2 tsp Curry Powder
1/4 tsp Chili Powder
1/4 tsp Cumin
Directions:
Chop Chicken and combine it with almonds, onion, raisins, celery and apple, set aside. In your Nutribullet or a bowl, combine and blend the avocado, mayo, curry, cumin, and chili power. Pour over chicken and refrigerate for an hour or more! Serve alone over greens or in your favorite wrap or sammy.
