Heart-Healthy Humba
Discover a wholesome twist on a Filipino classic with this Heart-Healthy Humba recipe! Perfect for health-conscious food lovers, this dish swaps out traditional pork for tender, boneless chicken thighs, and incorporates nutrient-rich ingredients like chickpeas, bok choy, and red bell pepper. Simmered in a flavorful medley of low-sodium soy sauce, pineapple juice, apple cider vinegar, and a touch of brown sugar, it offers that signature sweet-savory humba taste while keeping it light and balanced. Infused with aromatic garlic, onion, and bay leaves, this one-pot meal is deliciously hearty yet easy to prepare, ready in just under an hour. Serve hot over brown rice or quinoa for a satisfying, guilt-free indulgence that’s as good for your heart as it is for your taste buds.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons low sodium soy sauce
- 1 cup pineapple chunks
- 1 cup pineapple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 3 bay leaves
- 0.5 teaspoon black pepper
- 1 cup chickpeas, cooked
- 2 cups bok choy, chopped
- 1 medium red bell pepper, sliced
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large non-stick pan, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces to the pan and brown them on all sides.
In a small bowl, mix the soy sauce, pineapple juice, apple cider vinegar, and brown sugar. Pour this over the chicken.
Add the pineapple chunks, bay leaves, and black pepper to the pan. Stir to combine.
Bring the mixture to a simmer and cover the pan. Let it cook over low heat for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, stir in the cooked chickpeas and let cook for another 5 minutes.
Add the chopped bok choy and sliced bell pepper, cover, and cook for an additional 5 minutes until the vegetables are tender.
Remove the bay leaves before serving. Serve hot with brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 91.1 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 618 mg | 48% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3648 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
