Cabbage Sauteed with Chicken #vegetable #bestrecipe

Cabbage Sauteed with Chicken #vegetable #bestrecipe

This succulent Cabbage and Chicken is healthy, filling, thus tasty. Only a couple of fixings and around 15 minutes of dynamic concocting time make this astonishing supper. This is my #1 Best Recipe yet!

This formula has never fizzled me. It gets "Ooohs" and "Aaahs" from my family and companions each time I make it! This Sautéed Cabbage with Chicken is so delightful, filling, and solid that I can't say enough beneficial things regarding it. It is a MUST TRY and I trust you won't avoid this formula.

Sautéed cabbage is an incessant fixing in Ukrainian food, with crisp cabbage utilized when it's in season and cured cabbage amid the winter and spring. We (the Ukrainians) for the most part cook this dish with bacon, ribs, and pork. I additionally cook vegan cabbage frequently. Two or three years back, I chose to attempt it with chicken and it surpassed every one of my desires. From that point forward, I have normal solicitations for this dish from my better half, yet to be completely forthright with you – I adore it more than anyone! It is by a long shot my most loved dish on the planet and I can eat it consistently with a major spoon directly out of the cooking pot. 🙂

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Cabbage Sauteed with Chicken #vegetable #bestrecipe

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

  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.

For more detail : bit.ly/2ByR3HD

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