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Callaloo Chicken Stew

  • 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



Amount per serving

Calories from Fat110
Total Fat12g
Saturated Fat3.5g
Trans Fat0g
Total Carbs33g
Dietary Fiber4g
Vitamin C25%
Vitamin A100%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 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.