Chicken Thighs with Bok Choy and Farro

Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A low-calorie, spicy, citrusy blend of whole grains, lean protein, and leafy greens.

By emurii
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Note:

For a much spicier dish, you can use a habanero pepper.

Nutrition Facts

Per Serving:
452 calories; 19.6 g total fat; 75 mg cholesterol; 776 mg sodium. 48.1 g carbohydrates; 28.1 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Margaret Uchita
Rating: 5 stars
03/16/2019
This is a really good and essentially easy recipe for a busy weeknight dinner. My family loves bok choy so I added a good deal more of it to the recipe doubled up on the garlic and ginger and used one jalapeño seeds and all. Since fresh garlic and ginger tend to disappear in a dish the additional added good flavor to the chicken and bok choy. The farro gave the dish body. This could be used as a vegetarian dish by substituting firm tofu for the chicken. As a caterer I will definitely try this on our vegetarian clients. Read More

Most helpful critical review

Judy Kelly
Rating: 1 stars
03/18/2019
This looked and sounded delicious. I followed the recipe exactly. I will never make it again! Farro is a difficult grain but this dish would be better with rice or orzo. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Margaret Uchita
Rating: 5 stars
03/16/2019
This is a really good and essentially easy recipe for a busy weeknight dinner. My family loves bok choy so I added a good deal more of it to the recipe doubled up on the garlic and ginger and used one jalapeño seeds and all. Since fresh garlic and ginger tend to disappear in a dish the additional added good flavor to the chicken and bok choy. The farro gave the dish body. This could be used as a vegetarian dish by substituting firm tofu for the chicken. As a caterer I will definitely try this on our vegetarian clients. Read More
Judy Kelly
Rating: 1 stars
03/18/2019
This looked and sounded delicious. I followed the recipe exactly. I will never make it again! Farro is a difficult grain but this dish would be better with rice or orzo. Read More
Margaret Uchita
Rating: 5 stars
03/16/2019
This is a really good and essentially easy recipe for a busy weeknight dinner. My family loves bok choy so I added a good deal more of it to the recipe doubled up on the garlic and ginger and used one jalapeño seeds and all. Since fresh garlic and ginger tend to disappear in a dish the additional added good flavor to the chicken and bok choy. The farro gave the dish body. This could be used as a vegetarian dish by substituting firm tofu for the chicken. As a caterer I will definitely try this on our vegetarian clients. Read More
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Dana Campbell
Rating: 4 stars
01/15/2020
I did not have Farro so used brown rice and left out Jalapenos. It was good and my kids ate. Read More
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