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.Cours complet d'agriculture, 1838, 16:355 s.v. 'riz'
Some versions cook the rice and chicken together.An English Physician, French Domestic Cookery, 1825 p. 148 Others use the broth or juices of a cooked chicken to cook the rice.B. Albert, Le cuisinier parisien, 3rd edition, Paris 1825 p. 121
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