I had a little bit of leftover of the Kraft Honey Mustard barbecue sauce that I used with pork chops a few days ago so I decided to use ‘em all up with the chicken. I pretty much just used adobo as the basis of how I made this Honey Mustard Chicken & Red Potatoes. While adobo is a balance of salty and sour, this chicken dish is sweet and tangy.
Heat up oil in a pot. Brown each side of chicken pieces, 3-5 minutes each side.
Add 2 cups of water, 2 cloves of garlic, a thumb size of fresh ginger, 3/4 cup of Kraft Honey Mustard barbecue sauce, 1 tsp of salt, and 1 tsp of black pepper. Simmer in low heat for 2 1/2 hours. Stirring occasionally.
In the last 15-10 minutes of cooking, add the quarters of red potatoes, skin and all. Stir gently, cover and cook until potatoes are fork-tender.
Eat this chicken like how you would eat adobo, with rice. Sure, have an extra cup of rice on the side too.
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| Honey Mustard Chicken & Red Potatoes |
- 6-8 pieces of chicken
- 2 cups of water
- 2 garlic cloves
- 3/4 cup of Kraft Honey Mustard barbecue sauce
- 4-6 medium red skin potatoes, quartered
- salt & pepper
- 2 tbsp of oil
- Heat up oil in a pot. Brown each side of chicken pieces, 3-5 minutes each side.
- Add the water, garlic cloves, fresh ginger, the Kraft Honey Mustard barbecue sauce, salt, and black pepper. Simmer in low heat for 2 1/2 hours. Stirring occasionally.
- In the last 15-10 minutes of cooking, add the quarters of red potatoes, skin and all. Stir gently, cover and cook until potatoes are fork-tender.
Serve with rice!
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This Ain’t a Sponsored Post For Kraft!
[...] Honey Mustard Chicken & Red Potatoes August 16, 2011By adminI had a little bit of leftover of the Kraft Honey Mustard barbecue sauce that I used with pork chops a few days ago so I decided to use ‘em all up with the chicken. I pretty much just used adobo as the basis of how I made this Honey Mustard Chicken & Red Potatoes. While adobo is a balance [ Read More ] [...]