Doyette Muhallin of Toronto, an accomplished home cook, shares her version of a classic Philippine dish, made hearty with the unusual addition of potatoes.
- Portion size 4 servings
Ingredients
Method
In shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches. Transfer to plate. Drain off any fat from pan. Add onions and garlic; cook over medium-low heat, stirring often, for 10 minutes or until softened and golden.
Add 1/4 cup (50 mL) water, soy sauce, vinegar, honey and pepper; bring to boil. Return chicken to pan. Add potatoes; cover and cook over medium-low heat, turning chicken once, for about 40 minutes or until juices run clear when chicken is pierced.
Nutritional facts <b>Per serving:</b> about
- Sodium 1147 mg
- Protein 35 g
- Calories 411.0
- Total fat 16 g
- Cholesterol 118 mg
- Saturated fat 3 g
- Total carbohydrate 33 g
%RDI
- Iron 21.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 27.0
