wholeliving

Green Tea Poached Chicken with Green Tea Rice

Cold cucumber adds a refreshing crunch to this Asian-inspired dish. Brown rice soaks up the green tea, giving it a delicate, earthy taste.
Body+Soul, January/February 2010
  • Prep Time 15 minutes
  • Total Time 1 hour 25 minutes
  • Yield Serves 6
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Ingredients

  • 7 cups water
  • 1/2 cup loose green tea leaves
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, smashed
  • 1 stalk lemongrass, quartered and smashed
  • 1 2-inch piece peeled ginger, coarsely chopped
  • 1 dried Thai chile
  • 2 bone-in skinless chicken breasts, 1 pound total
  • 2 cups short-grain brown rice
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • Lemon wedge, sliced scallions, and cucumber spears, for serving

Directions

  1. Bring water to a near boil, pour over tea, and let steep 1 minute. Strain tea into a medium pot. Add onion, garlic, lemongrass, ginger, and chile; let cool slightly, then add chicken. Bring up to a simmer over medium heat, reduce heat, and gently simmer until the chicken is cooked through and a thermometer
    inserted into the thickest part reads 160 degrees, about 7 minutes. Remove chicken from poaching liquid; strain liquid, discarding solids.

  2. Place 4 cups of strained liquid in a medium pot. Add rice, olive oil, 1 teaspoon of salt, and black pepper. Bring to a boil, cover, and reduce to a simmer. Cook until all liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand 10 minutes.

  3. While rice is cooking, remove chicken from bone and shred into large pieces. Keep chicken in remaining poaching liquid and reheat just before serving. Season with 3/4 teaspoon of salt, and black pepper. Serve rice with chicken moistened with some of the reserved liquid. Top with sliced scallions, cold cucumber spears, and a squeeze of lemon.

Recipe Reviews

Reviews (3)

  • 11 Jul, 2010

    I like the idea of using teas as a cooking liquid instead of the usual meat broths. For dinner tonight, I'm going to try using green tea with ginger and lemon as a cooking liquid for quinoa rather than the chicken broth I usually use. Quinoa has a nutty flavor on its own anyway and the green tea should work well with the flavors. If you have a problem with caffeine, be sure to use caffeine-free teas.

  • 14 Mar, 2010

    Nutrition info from the magazine: Per serving:
    343 cal
    1 g sat fat
    6 g unsat fat
    34 mg cholesterol
    50 g carbs
    358 mg sodium
    17 g protein
    4 g fiber

  • 27 Jan, 2010

    Please include nutritional information