Poached Chicken With Salsa Verde And Bok Choy Recipe

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.

No additional tips available.

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

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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.

Poached Chicken With Salsa Verde And Bok Choy

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