Prep Time: 15 mins || Cook Time: 1 hr || Total Time: 1 hr 15 mins
There are a lot of cabbage and chicken recipes out there, but I wanted to share one that was quick, easy, and most importantly- delicious!
This is the best cabbage and chicken recipe that I have ever tried. The flavors of the chicken and cabbage blend together perfectly, and the dish is so simple to make. I always make extra so that I can have leftovers for lunch the next day.
To make this dish, you will need:
3 tbsp olive oil
1 1/2 lb boneless chicken legs, cut into small pieces
1 medium cabbage
2 medium carrots
1 tbsp paprika
2 tbsp. tomato paste
1 cup chicken stock
2/3 tsp. Salt or to taste
1/4 tsp. 1/4 tsp.
1 tbsp. hot sauce optional
2 tbsp. 2 tbsp. chopped fresh parsley
Instructions:
Place the olive oil and chicken in a large saute pan on medium heat. Add the olive oils and chicken. Fry for about 5-10 minutes or until golden.
You can also slice the cabbage into thin strips like coleslaw.
Add the tomato paste, paprika, and salt to the chicken. Stir well and cook for an additional five minutes.
Continue to cook the cabbage for five minutes.
Add the shredded carrots and chicken stock to the bowl. Season with salt and pepper. Combine everything. Cook everything together, stirring occasionally, without a lid for approximately 40 minutes or until there is no liquid left.
If you like, add 1 tablespoon hot sauce. Garnish the dish with fresh parsley.
Nutrition:
Calories: 286kcal | Carbohydrates: 11g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 379mg | Potassium: 530mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3529IU | Vitamin C: 50mg | Calcium: 68mg | Iron: 2mg
