Recipe, Poached Chicken Breast with Flavor!

Chicken, Poached Chicken, does your poached chicken breast turn out like tasteless rubber? This is all to often the results of improper poaching technique. Poaching is not boiling, in fact poaching is a slow process for best results. Poaching can also leave your chicken in this case tasteless but leaving you with a flavorful broth. A simple fix indeed. As with all of my recipes they a nothing but guidelines to be built upon through your own imagination. The following process will leave you with both flavorful Poached Chicken that is moist, flavorful and a great base broth for Chicken Pesole.

1 tbsp red chili powder
1 tbsp garlic powder
6 smashed garlic cloves
1 tbsp oregano
2 ea whole Thai chili's
2 tbsp cumin seeds or 1 tbsp cumin powder
handful fresh cilantro
1 diced onion (your choice of type)
2 bay leaves

Heat a 4 quart pot over med high heat, add dry ingredients with no oil and slightly roast for about 1 min, add 1 quarts of water and 1 quart of low sodium chicken broth, add fresh ingredients, cilantro ect... bring to boil. Boil for 5 mins, after liquid has boiled for 5 mins carefully add chicken breast, liquid will drop in temp, bring liquid up to slow simmer, cover for 15-25 mins depending on if you are using boned or bone in breasts. Breasts will be cooked when firm to touch. Remove chicken from poaching liquid, shred or cut to your desire. Allow liquid to cool for 15 mins then strain, save poaching liquid for future application such as Pesole.
This Poached chicken is great to have on hand for salads, sandwiches, taco's or anything else you can use Poached Chicken for. As previously mentioned use your own creative thinking when seasoning the poaching liquid.
Enjoy!!