This succulent Cabbage and Chicken is hearty, filling, and then delicious. Simply number of ingredients and regarding quarter-hour of active cookery time frame this superb dinner. This is often my #1 Best Recipes yet!
This recipe has never failed me.. It gets from my family and friends on every occasion I create it! This sauté Cabbage with Chicken is therefore saporous, filling, and healthy that I cannot say enough treats regarding it. It’s a requirement try to I hope you won’t skip this direction. CABBAGE WITH CHICKEN
Sautéed cabbage could be a frequent ingredient in Ukrainian preparation, with recent cabbage used once it’s in season and preserved cabbage throughout the winter and spring. We tend to (the Ukrainians) typically cook this dish with bacon, ribs, and pork. I additionally cook feeder cabbage very often. A few of years ago, I made a decision to undertake it with cabbage 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 like it over anybody! It’s far and away my favorite dish within the world and that i will eat it on a daily basis with a giant spoon right out of the cookery pot.
Click Cabbage with Chicken for more recipes!!!
(This post has affiliate links) 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
1.Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.
2.Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
3.Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.
4.Add the cabbage and cook for five more minutes.
5.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.
6.Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.