Poached Italian Chicken With Rice Tabbouleh I Made It

Poached Italian Chicken With Rice Tabbouleh

pointsevenout 11 years ago
Recipe by Rainbowcookin: Poached Italian Chicken With Rice Tabbouleh/saved
Good flavor. Recipe is a little nebulous. It doesn't say skinless boneless or split chicken breast or other. I used split chicken breast and had to increase the time to double the recipe time to bring the temp up to 160F. So I suppose the author meant skinless/boneless.
Had extra water because of covering the split chicken breast. Added some cornstarch after reduced stock to thicken it up.
Not to crazy about the tabbouleh. Seemed a little vinegary.
A 4-star rating and could be more if B/S breasts were used.
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frankieanne 11 years ago said:

I had to Google tabbouleh. I had never heard of it. All the recipes I saw use lemon juice, not vinegar, so it probably is a little vinegary. Did the chicken have any flavor to it?

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pointsevenout 11 years ago said:

Yeah! Tastes like chicken!
Sour cream in the reduced chicken broth yields a nice flavor too. Tastes like chicken and sour cream. : )

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frankieanne 11 years ago said:

hehe Well, at least the chicken had some good flavor to it.

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