Eat for Eight Bucks: Poule au Riz

Name: Eat for Eight Bucks: Poule au Riz
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Freshly ground black pepper; 0 Shopping list: 2 whole chicken legs, $2.82; 1 onion, $0.50; 1 bunch parsley, $0.69; 1/2 cup white rice, $0.50; 5 ounces frozen peas, $1.00; 1 head lettuce, $1.99; 1 egg, $; 2 whole chicken legs, bone-in, skin-on; 340 grams chicken parts for stock—necks, backs, wings, bones (optional, cost $0.75 from my butcher); 2 servings Dried thyme; 1 egg yolk; 2 cloves garlic, unpeeled and crushed; 2 servings Pantry items: Garlic, dried thyme, salt, pepper, sugar, white wine vinegar, vinaigrette; 1 head green-leaf lettuce; 2 servings Kosher salt; 1 bunch parsley; 237 milliliters ounces frozne peas (about; 2 servings Sugar; 118 milliliters uncooked white rice; 1 teaspoons white wine vinegar; 1 medium yellow onion, trimmed but unpeeled, quartered

Eat for Eight Bucks: Poule au Riz is a gluten free and dairy free main course. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 931 calories, 58g of protein, and 44g of fat. Head to the store and pick up pepper, kosher salt, chicken legs, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Put the chicken legs in a pot with the onion, garlic, and extra chicken parts.

Ingredients you will need

Chicken Pieces

Chicken Leg

Garlic

Onion

Equipment you will use

Pot

Add 2 sprigs parsley, 1/4 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 6 cups water. Bring to a simmer and then adjust the heat so that the water barely bubbles. You want to cook the chicken exceedingly gently; in my pot, bubbles never break the surface but can be observed rising in very tiny streams within the liquid. Maintain this state for 1 hour.

Ingredients you will need

Dried Thyme

Whole Chicken

Parsley

Pepper

Water

Salt

Equipment you will use

Pot

Remove the chicken legs to a plate. Raise the heat under the pot and let the stock boil vigorously for 20 to 30 minutes; taste after 20 minutes to see if it is chickeny enough. When the stock tastes delicious, turn off the heat.

Ingredients you will need

Chicken Leg

Stock

Equipment you will use

Pot

Cook the half cup of rice in 1 cup of the stock. At the same time, put the frozen peas in a saucepan with 1 lettuce leaf, 1/8 teaspoon dried thyme, 1/4 teaspoon sugar, and 1 sprig parsley; cover and turn the heat under the peas to low.

Ingredients you will need

Lettuce Leaf

Dried Thyme

Parsley

Stock

Sugar

Peas

Rice

Equipment you will use

Sauce Pan

Let the peas cook this way for 20 minutes (about the same time it takes to cook the rice and let it rest), stirring a couple of times.

Ingredients you will need

Peas

Rice

Remove lettuce leaf, taste peas, and add salt and pepper if you like.

Ingredients you will need

Salt And Pepper

Lettuce Leaf

Peas

When the chicken legs are cool enough to handle, remove and discard the skin. Pull all the meat from the bones; you should get 7-8 ounces. You can slip the bits of meat into the pot of stock to keep warm and moist if you like.

Ingredients you will need

Chicken Leg

Stock

Meat

Equipment you will use

Pot

While the rice and peas cook, make the sauce. In the top of a double boiler (or a bowl set over a pot of simmering water), whisk together the egg yolk and white wine vinegar. Gradually add 2/3 cup chicken stock, whisking all the while. Continue stirring and cooking the sauce over the simmering water until it thickens up a bit. (I cooked and stirred for 15 minutes without much thickening and decided to serve the sauce in its smooth but loose state, since it already tasted good.) Taste and correct seasoning.

Ingredients you will need

White Wine Vinegar

Chicken Stock

Seasoning

Egg Yolk

Sauce

Water

Peas

Rice

Equipment you will use

Double Boiler

Whisk

Bowl

Pot

Serve the chicken pieces atop the rice with a bowl of sauce, still hot, on the side.

Ingredients you will need

Chicken Pieces

Sauce

Rice

Equipment you will use

Bowl

Garnish the chicken with minced parsley if you like; I was in too much of a rush. To be very French, serve the peas as their own course, after the chicken, instead of making them share a plate. Toss the remaining lettuce and coarsely chopped parsley leaves with a simple vinaigrette for your salad.

Ingredients you will need

Parsley

Vinaigrette