Braised Chicken and Cabbage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 boneless skinless chicken breasts cut into 1 inch pieces
4 cups green cabbage sliced thinly
4 cups kale finely chopped (stems removed)
1 medium onion sliced
1 tablespoon ginger minced
2 cloves of garlic minced
1/2 cup chicken broth
1 teaspoon ground turmeric
1 teaspoon ground coriander
15 oz. can diced tomatoes, drained
2 tablespoons rice wine vinegar
1 tablespoon olive oil
1/4 cup scallion tops (optional)
1 tablespoon sesame seeds (optional)
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Directions: |
Directions:Heat 1 tablespoon olive oil and saute onion for about 5 minutes.
Add garlic and ginger and 1-2 tablespoons of chicken stock and saute for another minute or so.
Add chicken pieces and cook for a couple of minutes. Then add turmeric and coriander and mix well.
Add the rest of chicken stock and bring to a boil. Reduce heat to simmer for 3 minutes or so.
Add cabbage, kale, tomatoes, and vinegar and simmer for 4 to 5 minutes until cabbage and kale is cooked.
Remove from heat and sprinkle with sesame seeds and chopped green onion.
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Personal
Notes: |
Personal
Notes: If you like you food spicy add some hot pepper.
You can use chicken thighs instead of breasts.
If you do not wish to discard the juice off of the canned tomatoes add some chicken bullion to it and substitute it for the chicken stock. If you just add the tomato juice and the stock it has too much juice but this could be put in another pot and simmered to reduce the volume and then added back to the dish.
This can be made without the kale. You can substitute bok choy, char, or spinach for the kale. Just add them at the very end so they do not overcook. You can use any kind of cabbage you like.
This dish is gluten free if the chichen broth is gluten free
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