Browse 2 recipes collected around cooking method poaching.
◷ 40 minmedium
A comforting Peruvian-inspired stew featuring poached white fish and a medley of seasonal vegetables simmered in a flavorful broth infused with traditional spices and herbs. This dish highlights the vibrant, hearty flavors of Peru while using poaching to maintain tender, succulent protein textures. Ideal for a nourishing weeknight meal that embraces seasonal produce.
Dec 17
◷ 45 minmedium
A vibrant, weeknight-friendly skillet supper featuring protein-rich poached chicken and ancient Peruvian quinoa, enhanced with seasonal vegetables like roasted peppers and corn. This dish embraces traditional Peruvian flavors with familiar cooking techniques, making it approachable and wholesome.
Nov 5Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: white fish fillets such as cod or haddock, olive oil, onion, finely chopped, garlic, minced, ground cumin. Equipment: large deep skillet or saucepan with lid, knife, cutting board, wooden spoon.
Kitchen tip: Use fresh, firm white fish for the best texture. Avoid over-poaching which can make fish tough.
Preparation takes 15 minutes. Cooking takes 30 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: tri-color quinoa, rinsed, boneless, skinless chicken breasts or thighs, low-sodium chicken broth or water, bell peppers, roasted and sliced, fresh or frozen corn kernels. Equipment: large skillet with lid, medium saucepan, knife, cutting board, measuring cups and spoons, wooden spoon.
Kitchen tip: Ensure the chicken is cooked to an internal temperature of 75°C (165°F) for safe consumption.