Poached Chicken with Salsa Verde and Bok Choy

Name: Poached Chicken with Salsa Verde and Bok Choy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 710 milliliters halved baby bok choy; 1 bay leaf; 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 237 milliliters chopped carrot; 177 milliliters chopped celery; 1 teaspoon crushed coriander seeds; 118 milliliters fat-free, less-sodium chicken broth; 2 kilograms fat-free, less-sodium chicken broth; 1 teaspoon fennel seeds; 2 Tbsps minced fresh basil; 118 milliliters minced fresh cilantro; 2 Tbsps minced fresh flat-leaf parsley; 1 Tbsp grated peeled fresh ginger; 1 Tbsp minced fresh tarragon; 3 garlic cloves, minced; 5 garlic cloves, minced; 1 teaspoons ground cumin; 1 teaspoon ground turmeric; 473 milliliters sliced peeled kohlrabi; 355 milliliters chopped leek (about 1 large); 59 milliliters fresh lime juice; 1 Tbsp olive oil; 2 teaspoons olive oil; 237 milliliters chopped onion; 12 radishes, sliced; 0 teaspoons salt; 0 teaspoons salt; 1 teaspoons salt; 2 teaspoons finely chopped serrano chile

You can never have too many Mexican recipes, so give Poached Chicken with Sals It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of baby bok choy, lime juice, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To prepare chicken, combine first 13 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Black Pepper

Whole Chicken

Salt

Equipment you will use

Frying Pan

Remove pan from heat. Cover and let stand 30 minutes.

Equipment you will use

Frying Pan

Remove chicken from pan with a slotted spoon; cut into 1/4-inch-thick slices. Reserve poaching liquid for another use.

Ingredients you will need

Whole Chicken

Equipment you will use

Slotted Spoon

Frying Pan

To prepare salsa verde, combine the cilantro and next 9 ingredients (through 3 minced garlic cloves), stirring until well blended.

Ingredients you will need

Whole Garlic Cloves

Salsa Verde

Cilantro

To prepare vegetables, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Vegetable

Cooking Oil

Equipment you will use

Frying Pan

Add shallots and next 5 ingredients (through 3 garlic cloves) to pan; saut 1 minute.

Ingredients you will need

Whole Garlic Cloves

Shallot

Equipment you will use

Frying Pan

Add kohlrabi and radishes; saut 2 minutes. Stir in 1/2 cup broth; bring to a simmer. Cook 8 minutes or until vegetables are almost tender.

Ingredients you will need

Vegetable

Kohlrabi

Radish

Broth

Add bok choy; cook 2 minutes or until vegetables are tender.

Ingredients you will need

Vegetable

Bok Choy

Serve with chicken and salsa.

Ingredients you will need

Whole Chicken

Salsa

Equipment

Dutch Oven

Frying Pan

Slotted Spoon

Ingredients

Servings:

710milliliters

halved baby bok choy 1

bay leaf 0teaspoons

freshly ground black pepper 1teaspoons

freshly ground black pepper 237milliliters

chopped carrot 177milliliters

chopped celery 1teaspoon

crushed coriander seeds 118milliliters

fat-free, less-sodium chicken broth 2kilograms

fat-free, less-sodium chicken broth 1teaspoon

fennel seeds 2Tbsps

minced fresh basil 118milliliters

minced fresh cilantro 2Tbsps

minced fresh flat-leaf parsley 1Tbsp

grated peeled fresh ginger 1Tbsp

minced fresh tarragon 3

garlic cloves, minced 5

garlic cloves, minced 1teaspoons

ground cumin 1teaspoon

ground turmeric 473milliliters

sliced peeled kohlrabi 355milliliters

chopped leek (about 1 large)59milliliters

fresh lime juice 1Tbsp

olive oil 2teaspoons

olive oil 237milliliters

chopped onion 12

radishes, sliced 0teaspoons

salt 0teaspoons

salt 1teaspoons

salt 2teaspoons

finely chopped serrano chile 2

serrano chiles 2Tbsps

finely chopped shallots 1kilograms

skinless, boneless chicken breast halves 946milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.