Chicken and Bacon Poha
This chicken Poha combines tender smoked chicken, delicious spices, and crispy bacon with the lightness of poha. It’s a creative spin on a traditional dish that will make you crave another bite, and it can be on your table in under an hour!
Step by Step Video Instructions
Ingredients
Chicken Thighs: Boneless chicken thighs are used for their tenderness and flavor. Chicken breast can also be used as a leaner option.
Streaky Bacon: Chopped into pieces to render out fat and add crispiness.
Spices: A mix of coriander, cumin, and turmeric powders marinates the chicken, providing depth.
Mustard Seeds & Cumin Seeds: Their unique taste adds a layer of flavor to the Poha.
Onion: A medium onion, diced, adds sweetness and body.
Curry Leaves: Bring a citrusy and aromatic note. Though fresh leaves are ideal for their vibrant flavor, frozen leaves can be a convenient alternative.
Peanuts: Contribute a nutty crunch, integral to the texture contrast in the dish. Their rich flavor complements both the savory bacon and the spices.
Poha: This flattened rice absorbs flavors beautifully while keeping the dish light. It should be rinsed briefly to maintain its integrity and prevent it from becoming mushy.
Turmeric Powder: A half-teaspoon not only colors the dish but also adds an earthy, peppery background note, essential for the authentic flavor profile.
Potatoes: Small, chopped potatoes offer an additional layer of texture and heartiness, cooking into soft, flavorful bites that meld well with the spices.
Green Chilies: They introduce a customizable level of heat, enhancing the dish’s complexity. The amount can be adjusted based on personal spice preference.
Fresh Cilantro: Used for garnish, it adds a fresh, herbal finish. Its bright flavor cuts through the richness, balancing the dish.
Lime: Fresh lime juice provides a tangy lift to the final dish, enhancing all the other flavors with its zesty brightness.
Expert Tips
Cooking Chicken Thighs in Batches: To ensure each piece of chicken is perfectly seared and fully flavored, cook them in batches. Overcrowding the pan can lead to steaming rather than browning, which might compromise the texture and taste.
Heating Up Charcoal: You can achieve this by placing the charcoal over an open flame, such as a gas stove hob, and turning it occasionally until it’s glowing red and beginning to ash.
Sourcing Poha: When shopping for poha, look for the thicker variety, often labeled as “fat poha” at your local Indian store. This type holds up better during cooking, absorbing the flavors without becoming mushy.
Storage and Leftovers
After enjoying your meal, let any remaining Chicken and Bacon Poha cool to room temperature. Transfer the cooled leftovers into an airtight container and refrigerate. Properly stored, it can be enjoyed for up to 3 days.
When you’re ready to enjoy your leftovers, the best method is to reheat them in the microwave. Place the Chicken and Bacon Poha in a microwave-safe dish and cover it lightly. Heat on medium power for about 2 minutes. Stir the poha and then continue heating in 30-60 second intervals, stirring in between, until it is heated through evenly.
FAQs
Cook the chicken thighs until they reach an internal temperature of 165°F (74°C), flipping them halfway through cooking. Using a meat thermometer can help you avoid overcooking, ensuring they stay juicy and tender.
Yes, you can still achieve a similar effect by briefly grilling the chicken over an open flame, using a grill wire rack or even grill tongs to hold the chicken pieces. Just be cautious and aim for a quick sear on each side.
More Recipes You May Like:
Chicken and Bacon Poha
Equipment
Ingredients
- 450 g Chicken thighs cut into large pieces
- ¾ tsp Salt
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Turmeric Powder
- 1 tsp Oil
- Ghee
- 150 g Streaky Bacon chopped
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 medium Onion diced
- 10-15 Curry Leaves
- 30 g Peanuts
- 200 g Poha (2 ½ cups), rinsed under water for 30 to 40 seconds
- ½ tsp Turmeric Powder
- ½ tsp Salt
- 160 g Potatoes (2 small), chopped
- 2 Green Chilies chopped
- Fresh Cilantro for garnish
- Lime
Instructions
For the Chicken:
- In a large bowl, combine chicken thighs with salt, coriander powder, cumin powder, turmeric powder, and oil. Create space in the center and place a heatproof ramekin. Heat a piece of charcoal until red-hot, place it in the ramekin, pour 1 tsp of ghee over it, and quickly cover the bowl. Allow the chicken to smoke for 15 minutes.
- In a large sauté pan, heat ghee over medium-high heat. Cook marinated chicken until it reaches an internal temperature of 165°F (74°C), flipping halfway through. Set aside.
- Briefly grill the chicken on both sides using a Papad Jali over an open flame, for about 10-15 seconds each side. Then, chop the chicken into small pieces.
Prepare Poha:
- Add bacon to a cold large deep sauté pan or pot. Turn the heat to medium and render the bacon until crispy. Remove the bacon, reserving the rendered fat in the pan.
- To the same pan, add mustard seeds, cumin seeds, green chilies, curry leaves, and peanuts. Sauté for 30 seconds.
- Add potatoes and a pinch of salt, frying until about half cooked. Stir in the onions and cook until softened.
- Season with turmeric and salt, then add 1 tbsp of water. Add the rinsed poha, stirring until it turns yellow from the turmeric.
- Mix in the chopped smoked chicken and 2 tbsp of water. Cover and cook for 3-4 minutes.
- Stir in lime juice, fresh cilantro and crispy bacon bits before serving.
- Dish the poha into bowls, garnished with additional cilantro.
