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Bring the poaching liquid up to a heated temp.
Turn to low and on a low flame once the chicken has been placed in.
Poach for approximately 30 mins or until the internal temperature of the chicken reached 165.
Rinse the rice until water runs clear.
Fill with water just above the rice line.
Bring to a boil and immediately turn to low.
Once the water has been absorbed, turn the heat off and let sit for 5 mins before fluffing.
Finish with extra virgin olive oil, more fresh lemon, sea salt, black pepper and a few fresh oregano sprigs.