Poule, chapon, or poularde au riz is a dish in French cuisine consisting of a poached or braised chicken served with rice cooked in the chicken's cooking liquid or broth. It is sometimes compared to pilaf.[1]

Some versions cook the rice and chicken together.[2] Others use the broth or juices of a cooked chicken to cook the rice.[3]


  1. ^ Cours complet d'agriculture, 1838, 16:355 s.v. 'riz'
  2. ^ An English Physician, French Domestic Cookery, 1825 p. 148
  3. ^ B. Albert, Le cuisinier parisien, 3rd edition, Paris 1825 p. 121