Poached Chicken with Salsa Verde and Bok Choy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To save prep time, use prechopped onion, carrot, and celery, and mince the 11 garlic cloves at once; then portion as needed. Reserve the full-flavored poaching liquid, and use it as the base for a soup, to cook rice, or to stir into sauces. Bok choy, an Asian member of the cabbage family, makes this dish calcium-rich. Ingredients:
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 |
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 |
Directions:
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; sauté 1 minute. Add kohlrabi and radishes; sauté 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.
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