Chicken Adobo with Vegetables
Make the most of winter foods by combining them in a delicious soup or stew.
Best Health magazine, November/December 2014; Image by Jodi Pudge
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 8 boneless skinless chicken thighs
- 2 cups butternut squash peeled and cubed
- 2 cups Swiss chard trimmed, chopped and lightly packed
- 1 yellow-fleshed potato peeled and cubed
- 2 2 green onions
- 2 cloves garlic minced
- 1 tbsp liquid honey
- 1/2 cup no-salt chicken broth
- 1/4 cup white vinegar
- 2 tbsp sodium-reduced soy sauce
- 2 tsp vegetable oil
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large pot or Dutch oven, heat oil over medium-high heat; brown chicken all over, 3 or 4 minutes. Stir in garlic, broth, vinegar, soy sauce and honey. Arrange chicken in a single layer in pot; top with potatoes, squash and chard.
- Cover and simmer over medium heat until chicken is cooked through and vegetables are tender, about 15 minutes. Stir in sliced green onions.
- Spoon chicken and vegetables into shallow bowls and spoon some of the cooking juices overtop.
Recipe Notes
Per serving: 305 calories, 27 g protein, 7 g fat (2 g saturated fat), 34 g carbohydrates, 6 g fibre, 107 mg cholesterol, 420 mg sodium
