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Ingredients
- 1/2 pound boneless chicken thigh meat, diced
- 3 fresh corn, hulled
- 1/2 small onion, peeled and sliced thinly
- 1 to 2 cloves garlic, peeled and minced
- 1 cup spinach, stems trimmed
- 1 tablespoon fish sauce
- 1 tablespoon oil
- 6 to 8 cups water or chicken stock
- salt and pepper to taste
Directions
- Using a grater, grate corn kernels from 2 of the corn. Using a knife, make long downward strokes on the remaining cob to separate kernels. Using a spoon, scrape cobs to extract remaining bits and liquid. Discard cobs.
- In a pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, until color changes and juices run clear. Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add chicken stock and bring to a boil, skimming scum as it rises to top. Add corn. Lower heat, cover and simmer until chicken and corn are cooked through and liquid is reduced and slightly thickened. Season with salt and pepper to taste. Turn off heat and add spinach, stirring to combine. Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2023g | |
| Calories 612 | |
| Calories from Fat 377 | 62% |
| Total Fat 42.21g | 53% |
| Saturated Fat 9.08g | 36% |
| Trans Fat 0.75g | |
| Cholesterol 151mg | 50% |
| Sodium 1626mg | 68% |
| Potassium 841mg | 24% |
| Total Carbs 24.16g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.25g | 4% |
| Protein 36.2g | 58% |
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