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CABBAGE AND CHICKEN

Print Recipe
Servings 6
Author Jehan Powell

Ingredients

  • 4 chicken thighs skin removed and chopped
  • 1 tsp finely chopped thyme
  • 1 tbsp crushed garlic
  • 1 wiri wiri pepper finely chopped
  • 1 tsp oil
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp Worcestershire sauce
  • 3 plum tomatoes finely chopped
  • ½ onion diced
  • 1 cup chicken stock
  • 1 small cabbage shredded

Instructions

  • In a bowl, season chicken with thyme, garlic, pepper, salt, black pepper and Worcestershire sauce. Mix to combine. This can be seasoned the night before.
  • In pot over high heat add oil. When oil is hot, add seasoned chicken and cook until browned, about 5 minutes. Add onion and tomatoes and cook for about 5 minutes. Add chicken stock and bring to a boil and cook for 5 minutes, then add cabbage.
  • Cook cabbage covered on medium for about 8-10 minutes until it has wilted and the liquid has reduced.
  • Remove from heat and serve warm over rice.

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