Chicken Thighs with Bok Choy and Farro recipe
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Ingredients
- 1 cup chicken broth ½ cup farro ½ tablespoon vegetable oil 5 cloves garlic, minced 1 (1 inch) piece ginger, peeled and minced, or more to taste 2 skinless, boneless chicken thighs, cut into bite-sized pieces 1 jalapeno, halved and sliced 2 lime wedges 2 cups baby bok choy leaves ¼ cup water salt to taste 1 pinch ground black pepper 1 pinch ground cumin, or to taste 1 tablespoon sesame seeds, or as desired
Nutrition Info
- 452 caloriescarbohydrate: 48.1 gcholesterol: 74.6 mgfat: 19.6 gfiber: 3.7 gprotein: 28.1 gsaturatedFat: 4.2 gservingSize: -sodium: 776.3 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken Thighs with Bok Choy and Farro
Directions
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Heat broth in a small pot to boiling. Add farro and reduce to low heat. Cook, stirring occasionally, until liquid is absorbed, 10 to 15 minutes.
Heat oil in a skillet over medium heat. Add garlic and ginger, stirring occasionally, until fragrant, about 1 minute. Add chicken and let sit to brown, about 5 minutes. Add jalapeno and the juice from 1 lime wedge. Cook, stirring occasionally, until chicken is no longer pink, 5 to 10 minutes more.
Add bok choy and water to the skillet. Cook until bok choy is slightly reduced in size, 1 to 3 minutes. Add cooked farro and juice of remaining lime wedge, stirring until well mixed. Season with salt, pepper, cumin, and sesame seeds. Cook until flavors have combined, 1 to 2 minutes more.