Chicken with Braised Cabbage

1. 1 Chicken thighspack 900 g ≈ $3.81 150 g
2. 2 White cabbage≈ $1.60 per kg 250 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Tomato pastepack 140 g ≈ $1.00 15 g
6. 6 Sunflower oil 8 ml
7. 7 Bay leaves to taste
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the chicken¹ thighs and pat dry; cut into 3–4 cm pieces; shred the cabbage; peel and cut the carrot³ into 5 mm sticks; heat a deep skillet (28–30 cm) over medium heat and add 1 tablespoon of vegetable oil.

2. Fry the chicken¹ over high heat until golden brown, about 7 minutes, stirring.

3. Add the vegetables: reduce heat to medium, add the carrot³ and cabbage, and cook for 10 minutes, stirring occasionally.

4. Add the paste and water: stir in the tomato⁵ paste and 100 ml of water; season with salt to taste and add the bay leaf; mix.

5. Simmer: cover and simmer on low for 25 minutes until the chicken¹ and cabbage are tender; stir a couple of times and check the liquid level.

6. Finish: remove the lid, taste and adjust salt if needed; remove the bay leaf; let it rest, covered, for 5 minutes.

7. Serve: serve hot; accompany with a side dish of your choice.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.