Poached Chicken With Salsa Verde And Bok Choy

Name: Poached Chicken With Salsa Verde And Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 4 cups water; 1 1/2 cups chopped leek (about 1 large); 1 cup chopped onion; 1 cup chopped carrot; 3/4 cup chopped celery; 1 tablespoon grated peeled fresh ginger; 1 teaspoon crushed coriander seeds; 1 teaspoon fennel seeds; 1 teaspoon ground turmeric; 5 garlic cloves, minced; 4 (14-ounce) cans fat-free, less-sodium chicken broth; 2 serrano chiles; 1 bay leaf; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 6 (6-ounce) skinless, boneless chicken breast halves; Salsa verde:; 1/2 cup minced fresh cilantro; 1/4 cup fresh lime juice; 2 tablespoons minced fresh basil; 2 tablespoons minced fresh flat-leaf parsley; 1 tablespoon minced fresh tarragon; 1 tablespoon olive oil; 2 teaspoons finely chopped serrano chile; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon salt; 3 garlic cloves, minced; Vegetables:; 2 teaspoons olive oil

Servings: persons

Chicken:
4 cups water
1 1/2 cups chopped leek (about 1 large)
1 cup chopped onion
1 cup chopped carrot
3/4 cup chopped celery
1 tablespoon grated peeled fresh ginger
1 teaspoon crushed coriander seeds
1 teaspoon fennel seeds
1 teaspoon ground turmeric
5 garlic cloves, minced
4 (14-ounce) cans fat-free, less-sodium chicken broth
2 serrano chiles
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 (6-ounce) skinless, boneless chicken breast halves
Salsa verde:
1/2 cup minced fresh cilantro
1/4 cup fresh lime juice
2 tablespoons minced fresh basil
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced fresh tarragon
1 tablespoon olive oil
2 teaspoons finely chopped serrano chile
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 garlic cloves, minced
Vegetables:
2 teaspoons olive oil
2 tablespoons finely chopped shallots
1 tablespoon grated peeled fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 garlic cloves, minced
2 cups sliced peeled kohlrabi
12 radishes, sliced
1/2 cup fat-free, less-sodium chicken broth
3 cups halved baby bok choy

1
To prepare chicken, combine first 13 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over chicken; add chicken to pan. Bring to a boil; reduce heat, and simmer 5 minutes. Remove pan from heat. Cover and let stand 30 minutes. Remove chicken from pan with a slotted spoon; cut into 1/4-inch-thick slices. Reserve poaching liquid for another use.
2
To prepare salsa verde, combine the cilantro and next 9 ingredients (through 3 minced garlic cloves), stirring until well blended.
3
To prepare vegetables, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shallots and next 5 ingredients (through 3 garlic cloves) to pan; saute 1 minute. Add kohlrabi and radishes; saute 2 minutes. Stir in 1/2 cup broth; bring to a simmer. Cook 8 minutes or until vegetables are almost tender. Add bok choy; cook 2 minutes or until vegetables are tender. Serve with chicken and salsa.

1011

kcal

Calories

Fat

110

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 40 ingredients. The key ingredients include: Chicken:, 4 cups water, 1 1/2 cups chopped leek (about 1 large), 1 cup chopped onion, and more.

Yes, Poached Chicken With Salsa Verde And Bok Choy falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!