Callaloo Chicken Stew
Callaloo Chicken Stew Recipe
Cook up Knorr’s delicious Callaloo Chicken Stew recipe made with smoked ham, sweet potato, Knorr® Reduced Sodium Chicken Flavor Bouillon and more.
- 1 1/4 lbs. bone-in, skin on chicken thighs, skin removed
- 1 Tbsp. vegetable oil
- 2 Tbsp. chopped smoked ham
- 1 small sweet potato, peeled and cut into 1/2-inch chunks
- 5 green onions, chopped (about 1 cup)
- 2 cloves garlic, chopped
- 8 cups baby spinach leaves
- 2 cups water
- 1/4 cup lite coconut milk
- 2 tsp. Knorr® Chicken flavor Bouillon or Knorr® Reduced Sodium Chicken flavor Bouillon
- 2 cups hot cooked brown rice
Calories
340
Calories from Fat
110
Total Fat
12g
Saturated Fat
3.5g
Cholesterol
110mg
Sodium
630mg
Total Carbs
33g
Dietary Fiber
4g
Sugars
2g
Protein
25g
Calcium
8%
Iron
20%
Potassium
400mg
Vitamin C
25%
Vitamin A
100%
Directions
Email | Print1. Season chicken, if desired, with salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, until browned, about 3 minutes; remove and set aside.
2. Add ham to same skillet and cook over medium-high heat, stirring occasionally, until crisp. Add sweet potatoes and onions and cook, stirring occasionally, until lightly browned, about 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 30 seconds.
3. Add spinach, water, coconut milk, Knorr® Chicken flavor Bouillon and chicken and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until chicken is thoroughly cooked, about 15 minutes. Remove chicken and shred; return to skillet. Serve with hot cooked rice, and, if desired, lime wedges.