Skillet Chicken and Cabbage

by BudgetBites
Prep: 15m
Cook: 45m
poultry
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Ingredients
Servings:4
3tbspolive oil
1lbboneless skinless chicken thighs
salt and pepper, to taste
2tsppaprika
1yellow onion
5garlic cloves
2cupcarrots
1cupcherry tomatoes
1cupchicken stock
1green cabbage
fresh parsley
red pepper flakes
Nutrition Facts

Per serving

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Instructions
  1. 1

    Brown the chicken

    Cut the chicken thighs into bite-size pieces. Heat 2 tablespoons of the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, season with salt and pepper, and cook 6-8 minutes until browned and cooked through. Move it to a plate and set aside.

  1. 2

    Soften the onion

    Add the last tablespoon of olive oil to the same pan along with the diced onion. Scrape up the browned bits from the bottom and cook 3-4 minutes until the onion softens.

  2. 3

    Build the base

    Stir in the minced garlic and paprika and cook 1 minute. Add the shredded carrots, chopped cherry tomatoes, chicken stock, and chopped cabbage. Reduce the heat to medium-low, cover, and cook 15 minutes, stirring now and then.

  3. 4

    Finish it off

    Uncover, return the chicken to the pan, and season again with salt and pepper. Cook 15-20 minutes more, until the liquid has cooked off and everything is tender.

  4. 5

    Serve

    Garnish with fresh chopped parsley and a pinch of red pepper flakes if you want some heat.

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Skillet Chicken and Cabbage

Created by: BudgetBites

Prep Time: 15m
Cook Time: 45m
Servings: 4

Ingredients

  • 3 tbsp olive oil
  • 1 lb boneless skinless chicken thighs
  • salt and pepper, to taste
  • 2 tsp paprika
  • 1 yellow onion
  • 5 garlic cloves
  • 2 cup carrots
  • 1 cup cherry tomatoes
  • 1 cup chicken stock
  • 1 green cabbage
  • fresh parsley
  • red pepper flakes

Instructions

  1. Brown the chickenCut the chicken thighs into bite-size pieces. Heat 2 tablespoons of the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, season with salt and pepper, and cook 6-8 minutes until browned and cooked through. Move it to a plate and set aside.
  2. Soften the onionAdd the last tablespoon of olive oil to the same pan along with the diced onion. Scrape up the browned bits from the bottom and cook 3-4 minutes until the onion softens.
  3. Build the baseStir in the minced garlic and paprika and cook 1 minute. Add the shredded carrots, chopped cherry tomatoes, chicken stock, and chopped cabbage. Reduce the heat to medium-low, cover, and cook 15 minutes, stirring now and then.
  4. Finish it offUncover, return the chicken to the pan, and season again with salt and pepper. Cook 15-20 minutes more, until the liquid has cooked off and everything is tender.
  5. ServeGarnish with fresh chopped parsley and a pinch of red pepper flakes if you want some heat.

Notes & Tips

This one feeds four for right around $2 a serving. A pound of chicken thighs and a whole cabbage do most of the heavy lifting, and both are some of the cheapest things in the store. The cabbage cooks way down and soaks up all the paprika and tomato, so don't be scared off by how big the pile looks when you first add it. Leftovers reheat great and it's even cheaper if you catch chicken thighs on sale and stash a couple packs in the freezer.