Poule, chapon, or poularde au riz is a dish in
French cuisine consisting of a
poached or
braised
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...
chicken served with
rice cooked in the chicken's cooking liquid or broth. It is sometimes compared to
pilaf
Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some techniq ...
.
Some versions cook the rice and chicken together. Others use the broth or juices of a cooked chicken to cook the rice.
[B. Albert, ''Le cuisinier parisien'', 3rd edition, Paris 182]
p. 121
/ref>
Notes
French chicken dishes
French rice dishes
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