Poached Chicken with Salsa Verde and Bok Choy

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
  • 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

Description

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