Cabbage and Chicken

Sautéed Cabbage and Chicken is a quick and easy stir fry that is perfect for weeknight dinners. This one-pot meal of thinly sliced cabbage sautéed with tender chunks of green seasoning marinated chicken will please even the pickiest eater!

Course Whole30

Cuisine Guyanese

Keyword cabbage and chicken, cabbage and chicken recipes, cabbage and chicken stir fry, cabbage and chicken thighs, cabbage with chicken, Chicken and Cabbage, chicken and cabbage recipes, guyanese cabbage and chicken, guyanese chicken and cabbage, how to cook cabbage and chicken, what goes with chicken and cabbage

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 278kcal

Author Althea Brown

Equipment

Food Processor
Large Skillet

Ingredients

1 1/2 lbs chicken
1 large cabbage thinly sliced
1 yellow onion divided
6 cloves garlic
1/2 cup cilantro leaves and stem can sub for Italian parsley
1/4 cup coconut aminos
1 tablespoon all purpose seasoning
1 tablespoon dried thyme
2 tablespoons Extra Virgin Olive oil or other oil suitable for cooking
2 large tomatoes diced
4 green onions
1/4 teaspoon salt or salt to taste if needed

Instructions

You can use boneless skinless chicken thighs or breast or bone in chicken for this recipe. For bone-in chicken see below for how to prep. Cut your boneless chicken into 1 inch chunks then add to a large bowl and set aside.
Make a green seasoning by combining all 1/2 of the onion (cut the remaining into slices), all of the garlic and cilantro or parsley in a food processor or blender and blending until smooth.
Then add the green seasoning to the cut up chicken, followed by the coconut aminos, all purpose seasoning and dried thyme and mix well. Then cover and let marinate in the refrigerator for 30 minutes.
When ready to cook, rest the chicken at room temperature for 10 minutes, then add a large skillet to medium heat. When the skillet is hot, add the oil and when the oil is hot add the sliced onion and cook, stirring once or twice, until the onions get a little brown on the edges (about 1-2 ,minutes).
Then add the tomatoes and continue to cook until the tomatoes are soft. Next add the marinated chicken in an even layer and let cook untouched for 3-5 minutes. Then flip over so that the other side of the chicken cooks. If using bones in chicken, cover and let the chicken continue to cook until it is cooked all the way through and all of the liquids cook off. If using boneless chicken cook uncovered until all the liquids cook off and the chicken in brown on all sides (a total of 10 minutes of cooking time).
Then add the sliced cabbage to the cooked chicken, a few hand fulls at a time. Mixing well with the chicken before adding the additional hand fulls of cabbage until all the cabbage is added to the pan.
Continue to cook for another 5 minutes stirring often. Taste and add a pinch of salt if needed. If you like your cabbage a little soft, you can cover the pan for 2-3 minutes while cooking to soften the cabbage. If you like your cabbage with a bit of crunch, cook uncovered for the duration of the cooking time.
When the cabbage is cooked to your liking, remove from the heat and serve with your favorite starchy side.

Notes

Typically I would only use 1 1/2 lbs of chicken for this dish, but I increased the amount of chicken so that I would have a better protein to vegetable ratio for my Whole30 meal template.

Nutrition