Poulet Rouge Sweet BBQ Bowl
My copycat version of Poulet Rouge from Montreal.
Steps
Step 1 — Marinate The Chicken
1
Mix everything into a thick reddish marinade. Keep like 1-2 tbs on the. side for cooking brushing. Toss with the chicken and marinate 30 minutes minimum, ideally 2–4 hours.
Step 2 — Rinse Your Quinoa
2
Place 100 g quinoa in a fine-mesh strainer. Rinse under cold running water for 30–60 seconds, then drain thoroughly.
Step 3 — Optional Flavour Upgrade!
3
If you have an extra 5 minutes, heat the olive oil in a frying pan over medium heat and toast your drained quinoa for 2–3 minutes, stirring until fragrant.
This makes it nuttier and more flavourful! Totally optional, though.
This makes it nuttier and more flavourful! Totally optional, though.
Step 4 — Into The Rice Cooker!
4
Add the following directly to your rice cooker bowl:
- 100 g rinsed quinoa
- 180 ml chicken broth
- 1 tsp olive oil (if you didn't use it for toasting)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- A pinch of black pepper
Stir everything gently.
- 100 g rinsed quinoa
- 180 ml chicken broth
- 1 tsp olive oil (if you didn't use it for toasting)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- A pinch of black pepper
Stir everything gently.
5
Step 5 — Cook!
6
Choose the Quinoa setting, if available. Otherwise, use the regular White Rice (白米) setting.
Cooking typically takes 25–40 minutes, depending on your rice cooker. Some models' white-rice cycles are longer, so check your manual if needed.
Cooking typically takes 25–40 minutes, depending on your rice cooker. Some models' white-rice cycles are longer, so check your manual if needed.
Step 6 — Let It Rest
7
When the cooker finishes, leave the lid closed for another 5–10 minutes.
This helps the quinoa absorb remaining moisture and become fluffy.
This helps the quinoa absorb remaining moisture and become fluffy.
Step 7 — The Butter Magic!
8
Open the lid, add 5 g butter, and fluff gently with a fork or rice paddle.
Taste and adjust salt if needed.
Taste and adjust salt if needed.
Step 8 — Cook The Chicken
9
Heat a large frying pan over medium-high until properly hot. Add just a tiny slick of oil.
Shake excess marinade off the chicken—you want it coated, but not swimming. Cook in batches so the pieces aren't crowded.
Give them roughly 3-4 minutes on the first side, untouched long enough to develop those dark caramelized spots. Flip and cook another 2–4 minutes, depending on thickness, until cooked through (74°C in the thickest part).
NOW THE IMPORTANT PART: during the final minute, brush/spoon a little extra BBQ mixture over the chicken and let it get sticky and caramelized in the pan.
Rest 5 minutes and chop into those little Poulet Rouge-esque bite-size pieces.
And yes, I absolutely want some little dark brown/blackened edges.
Shake excess marinade off the chicken—you want it coated, but not swimming. Cook in batches so the pieces aren't crowded.
Give them roughly 3-4 minutes on the first side, untouched long enough to develop those dark caramelized spots. Flip and cook another 2–4 minutes, depending on thickness, until cooked through (74°C in the thickest part).
NOW THE IMPORTANT PART: during the final minute, brush/spoon a little extra BBQ mixture over the chicken and let it get sticky and caramelized in the pan.
Rest 5 minutes and chop into those little Poulet Rouge-esque bite-size pieces.
And yes, I absolutely want some little dark brown/blackened edges.
Step 9 — Prep Toppings
10
Cut all the veg.
Step 10 — Make Sauce
11
Wish all the ingredients together and refrigerate for 15-20 min before eating. Taste and add more Sriracha if want more spiciness. Add water if you want a more drizzly vibe.
Nutrition Facts
Per serving729 calories
Calories from
- Protein 22%
- Carbs 33%
- Fat 45%
-
Fat High 36 g 55%
-
Saturated Fat High 7 g 35%
-
Carbohydrates 58 g 19%
-
Fiber High 7 g 28%
-
Sugar High 19 g 38%
-
Protein High 39 g 78%
-
Cholesterol High 109 mg 36%
-
Sodium High 1,036 mg 43%
% Daily Value is based on a 2,000 calorie diet.
Notes
CAREFULL when cooking the chicken! become burn SUPER fast!
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