This recipe is by Amanda Hobbs, a research chef turned food blogger and photographer for Casa de Sante, a low FODMAP brand.
I love how easily this dish comes together. It is also very versatile in that you can use any kind of potatoes or low FODMAP greens that you would like to. The most intensive part of this dish is searing the chicken, after that you simple toss the rest of the ingredients into the pot and let it cook with the lid. Not only that, this dish is impressive when served and reheats well.
Makes 10 servings
- 2T ghee
- 4 ½ pound whole free-range chicken, cut into quarters
- 2 t. kosher salt
- 2 T Casa de Sante Adobo Seasoning
- 1 pound small red-skinned potatoes
- 9 oz collard greens with stems
- 2T apple cider vinegar
- 1 quart low FODMAP broth
- Prep chicken by cutting into quarters and patting dry with paper towels. Season with salt on both sides of chicken quarters. Wash collards and cut into ½” slices and cut potatoes into 2” pieces.
- Heat ghee in a heavy bottomed pot like a Dutch oven over medium-high heat. Then brown chicken in a single uncrowded layer. Do this in two batches if necessary. Remove chicken to a plate once browned.
- Add all the browned chicken back to the pot and sprinkle with 2 T of Casa de Sante Adobo Seasoning.
- Add in broth, cut potatoes and collard greens. Bring mixture to a boil and then a simmer. Simmer with a lid on the pot for about 45 minutes or until chicken is cooked through and the internal temp of the thickest part of chicken reads 165 F.