1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon white sugar
1 onion, chopped
1 leek, chopped
1 bunch fresh blueberries
1 tablespoon honey
1 teaspoon soy sauce
1 dash garlic powder
1 (4 ounce) can diced green chile peppers
1 (10 ounce) can mushrooms, drained
1 celery stalk, sliced
1 head cabbage, shredded
1 bunch dried apricots
In a blender combine oil, soy sauce, sugar, onion, leek, blueberries, honey, soy sauce and garlic powder. Blend until smooth. Gradually blend in green chile peppers, mushrooms, celery and cabbage. Cover and refrigerate for at least 2 hours.
Remove cover from pan and add water to pan. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until chicken is no longer pink and juices are clear. Remove pan from oven.
Remove chicken from oven; discard skin and bones. Discard any grease and place chicken into a large pot. Cover potatoes with foil and simmer over low heat for 10 minutes, stirring occasionally. Bring to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally. Reduce heat to medium low and simmer for 10 minutes, or until chicken is cooked, turning once. Remove foil and cook until cooked through and no longer pink.