Chicken with Braised Cabbage
Juicy chicken thighs braised with cabbage and carrots in a rich tomato sauce. Cooked in a deep skillet until the vegetables are tender.
- Time
- 1 h
- Serving
- 473 kcal
- Ingredients
- ≈ $1.43
- Protein
- 32 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 150 g
- 2 White cabbagepack 1.2 kg ≈ $2.40 250 g
- 3 Carrots≈ $1.50 per kg 50 g
- 4 Onions≈ $1.60 per kg 50 g
- 5 Tomato pastepack 140 g ≈ $1.00 15 g
- 6 Sunflower oil 8 ml
- 7 Bay leaves to taste
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the chicken1 thighs, pat dry, and cut into 3–4 cm pieces. Shred the cabbage, dice the onion4, and julienne the carrots3 into 5 mm sticks. Heat a 28–30 cm deep skillet over medium heat and add the oil.
Sear the chicken1 over high heat for about 7 minutes until golden brown, stirring occasionally.
Reduce heat to medium, add the onion4, carrots3, and cabbage, and cook for 10 minutes, stirring occasionally.
Stir in 2 tbsp tomato5 paste, 100 ml water, salt, and a bay leaf. Mix well.
Cover and simmer on low heat for 25 minutes until the chicken1 and cabbage are tender. Stir a couple of times and check the liquid level.
Remove the lid, taste, and adjust seasoning if needed. Discard the bay leaf and let it rest for 5 minutes.
Serve hot, with rice or crusty bread if desired.
Tips
- Why it works
- Pat the chicken dry before frying to prevent splattering oil and ensure even browning. Wet skin causes uneven cooking and a soggy texture.
- Substitutions
- Replace tomato paste with 100g crushed canned tomatoes for a chunkier sauce. Use 1 small onion instead of 50g if you prefer stronger flavor.
- Common mistakes
- Overcooking turns the cabbage mushy and grayish; check tenderness at 20 minutes by piercing with a fork.
- Storing and reheating
- Keeps 3 days in the fridge; reheat in the skillet with 20ml water for 5 minutes. Freeze for 2 months if using portion bags.
- Serve with
- Pair with buttered boiled potatoes for a simple, filling lunch. Serve with crusty bread to soak up the sauce.
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”.
Comments 0
Sign in to leave a comment.
No comments yet.