Dinner · Mexican · 20 min
Pollo en Salsa Verde with Braised Tuscan Kale and Farro
- Calories
- 646
- Protein
- 60g
- Carbs
- 60g
- Fat
- 16g
Ingredients
- 263.1 g chicken thigh
- 0.1 cup salsa verde
- 70.9 g pearled farro
- 14.5 g Tuscan kale
- 0.2 tbsp extra-virgin olive oil
- 3.7333 clove garlic
- 0.05 cup chicken broth
- 0.25 tsp sea salt
- 9.1 g fresh cilantro
- 1 tbsp lime juice
Method
- 011. Bring a pot of salted water to a boil. Add pearled farro and simmer for 20-25 minutes until tender. Drain and set aside.
- 022. Heat olive oil in a deep-sided pan over medium-high heat. Season chicken thighs with salt and sear until browned, about 4-5 minutes per side.
- 033. Add minced garlic, salsa verde, and chicken broth to the pan. Reduce heat to medium-low, cover, and braise for 10-12 minutes until chicken is completely tender and reaches an internal temperature of 165°F (74°C).
- 044. Stir in chopped Tuscan kale and cook covered for 2-3 minutes until green and tender.
- 055. Plate warm cooked farro, top with braised chicken thigh and kale, spoon remaining pan sauce over top, and garnish with fresh chopped cilantro and a squeeze of lime juice.
Cook it with the whole plan around it
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