Poached chicken from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 181) by Rick Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 06, 2024

    I poached 4 large boneless, skinless chicken breasts for the Chicken in Simple Red Mole recipe (apparently, stores no longer sell chicken breasts with skin and bones). Simmered very gently for 13 minutes as directed, then let sit in the broth for about 20 minutes more, the chicken was just barely done (OK, since it was going to be reheated in the mole). Good and easy, but I can't see how the timing would work for bone-in, skin-on chicken.

  • Rutabaga on January 03, 2015

    This method worked very well for cooking chicken for the tomatillo chicken taco recipe, but since my chicken was close to five pounds, I probably should have added an additional 10 minutes to the cooking time. As a bonus, you end up with a decent chicken stock to use for other recipes. I'm not sure why the ingredients list "cooked chicken meat", as you should start with one whole raw, not cooked, chicken.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.