When I'm going to use chicken in a recipe (chicken salad, casserole, etc), I poach it. The method is: cover boneless skinless with cold water, bring to a full simmer/light boil, remove from heat, cover tightly, and let sit undisturbed until the pot is completely cool. The chicken is never rubbery and it's perfect every time. But of course, it's a blank canvas at this point, with no added herbs or seasonings. I use it in Chicken Salad Veronique, or chicken pot pies, or any variety of ways.
But, I've been thinking about tequila lime chicken. Here are my ideas and I'd love your critiques or input: I would like to marinate the chicken first, in some tequila, lime zest, orange juice, garlic (all blended together to make a thick paste, maybe with some olive oil), and then poach it. Would that work? I have not added anything to the poaching liquid before. Could I add tequila and lime juice to the poaching liquid?
After it's poached, I would quickly sear it on a ridged grill pan, and I plan to slice it, serve it on soft rolls with chipotle mayo, pickled red onions, tomato and lettuce.
So I guess my main questions are: would marinated chicken retain some flavor during the poaching, and would poached chicken get some flavor from adding tequila and lime to the poaching water? Anyone have any suggestions? Thanks.
I would think the water would wash away the flavoring. I came across a recipe a while back that called for marinating after poaching and shredding. It had lime and honey, came out really good. I would either marinate it and then grill it or poach it and then marinate it. One thing I remember Rachael Ray say is not to marinate in lime or lemon too long because it'll start to "cook" the chicken, just squeeze the lime on last minute.
Be sure you salt the water when you poach the chicken. That's VERY important. It doesn't have to be overly salty, but like you would salt it for cooking pasta. First bring the large pot to boil, then add salt, then add the chicken breasts (boneless and trimmed of fat) into the water and put the lid on for 25-30 minutes. If you use tenders, cut the time to 15 minutes.
Remove the breasts from the water and let them rest and cool enough so the juices don't run when you cut them up and they can't be handled without burning your fingers.
If you're going to cut them up or shred, add the sauce or seasoning or marinade after cutting and marinate.
You can marinate whole pieces that aren't cut, but I'd start when they're still warm and do it overnight. Then just heat them up in a skillet WITH the stuff you marinated with or put the pieces on the grill, slathered, to get the grill marks.
If I were you, I'd throw it on a hot grill. The quick, hot cooking will sear in the flavors better. Poaching would be counterproductive.
I would marinated then grill the chicken. I am a fan of poaching for chicken salad, pot pie, etc. but I suspect that the poaching would wash out the flavor of the marinade. Since you plan to grill before serving anyway, I would just use that as your cooking method.
I have no idea, but I thank you for telling me your method of poaching. I'm going to try that!
BTW, my MIL tells me alot of what "definitely won't" work. I like to try it anyway. Maybe it's because I just have that anti-authority thing going on. Maybe it's because many times it works in the face of being told it wouldn't.
:)
