Poule au Riz Créole. Put the chicken in a saucepan with sufficient water to cover only two-thirds of it. Add sliced carrots and onions, turnips, a sprig of thyme, 1 bayleaf, and season highly with sale and pepper. Bring to the boil and simmer till the chicken is tender. Remove from the saucepan and strain the stock. Cook 1 cupful of rice in the same stock till the rice has absorbed the stock and is practically free from moisture.