Texas-Style Chicken Pho
Texas-style Chicken pho has significant depth of flavor and is a surprisingly fulfilling dish even though it is broth based. At our house, we have varying tolerance for spicy, so we leave out the jalapeños and reserve them for the garnish.
Ingredients:
8 cups of Chicken broth. We use a low-sodium version.
2 red chiles, sliced
8 slices of ginger
2 boneless and skinless chicken breasts, chopped into bite-size chunks
2 Tbsp olive oil
4 green onions, sliced into 1” shoots
12 ounces of Pho noodles or rice
Garnish with cilantro, chopped jalapeno, lime wedges, and chopped green onion
Directions:
If you want to include the Pho noodles, boil a pot of water and add noodles for about 15 minutes. You can also substitute rice for noodles. You can make this dish Paleo friendly by excluding the noodles and rice, which is my preference.
Boil the chicken stock in a medium to large pan. Add the ginger and chiles. Salt and pepper to taste.
While the stock is cooking, season the chicken with salt and pepper, place in a pan with olive oil, and sautée the chicken until slightly brown.
Add the chicken to the broth along with the green onion slices. Boil for another 15-20 minutes.
Serve with cilantro, jalapeno, lime wedges, and chopped green onion as garnishes.
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