Boiled Chicken with Vegetables
Tender chicken breasts are gently simmered with colorful vegetables and simple seasonings for a light, nourishing main dish. The result is a clean, comforting meal with delicate flavor, perfect for serving as-is or over rice, potatoes, or noodles.
Follow the steps below to cook the desired recipe
1. Place the chicken breasts in a large pot and add the water or chicken broth, ensuring the chicken is fully submerged.
2. Season the liquid with salt, black pepper, thyme or Italian seasoning, and the bay leaf.
3. Bring the pot to a gentle boil over medium-high heat, then reduce the heat to maintain a low simmer.
4. Skim off any foam that rises to the surface for a cleaner, clearer broth.
5. Simmer the chicken for about 12 to 15 minutes, or until it is partially cooked through and beginning to turn tender.
6. Add the chopped carrots to the pot and continue simmering for 5 minutes.
7. Add the diced bell pepper and broccoli florets, then cook for another 4 to 6 minutes until the vegetables are tender but still bright.
8. Check that the chicken is fully cooked and reaches an internal temperature of 74°C (165°F), then remove the pot from the heat.
9. Let the chicken rest for a few minutes before slicing or serving whole, then plate it with the vegetables and a little of the broth spooned over the top.
4 chicken breasts
2 carrots, chopped
1 bell pepper, diced
1 cup broccoli florets
Salt to taste
Black pepper to taste
1 teaspoon dried thyme or Italian seasoning
1 bay leaf
6 cups water or low-sodium chicken broth
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45
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