This succulent Cabbage and Chicken is hearty, filling, and so delicious. Just a few ingredients and about 15 minutes of active cooking time make up this amazing dinner.
This direction has ne'er unsuccessful Pine Tree State. It gets “Ooohs” from my family and friends on every occasion I create it! This cooked Cabbage with Chicken is therefore flavourful, filling, and healthy that I cannot say enough delicacies regarding it. It's a requirement attempt to I hope you won’t skip this direction.
Sautéed cabbage could be a frequent ingredient in Ukrainian preparation, with contemporary cabbage used once it’s in season and preserved cabbage throughout the winter and spring. We tend to (the Ukrainians) sometimes cook this dish with bacon, ribs, and pork. I conjointly cook feeder cabbage very often. Some of years past, I made a decision to do it with chicken and it exceeded all my expectations. Since then, I actually have regular requests for this dish from my husband, however to be honest with you – I really like it quite anybody! it's out and away my favorite dish within the world and that I will eat it on a daily basis with an enormous spoon right out of the preparation pot.
This dish is additionally pretty straightforward to cook. It takes about 15 minutes of active cooking time and 45 more minutes to finish on the stove. Not bad, right? you'll be able to stop working the room and got wind of the board whereas the dish is preparation.
Ingredients
- 3 tbsp olive oil
- 1 1/2 lb boneless chicken thighs, cut into small pieces
- 1 medium cabbage
- 2 medium carrots (shredded)
- 1 tbsp paprika
- 2 tbsp. tomato paste
- 1 cup chicken stock
- salt, pepper
- 1 tbsp. hot sauce optional
- chopped fresh parsley to garnish
Instructions :
- Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.
- Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
- Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.
- Add the cabbage and cook for five more minutes.
- Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.
- Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.
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