Monday, May 30, 2016

Chicken with Cabbage and Carrots


Here's the original recipe. I decided that I didn't want to get out my food processor (and then clean it) to mash up some tomatoes, so I opened a can of tomato sauce. This is a great recipe to make a dent in the Costco-sized container of paprika! So, here's the recipe with my adaptations.

Chicken with Cabbage and Carrots

2-3 tablespoons olive oil
1 pound boneless chicken thighs, cut into bite-sized chunks
2-3 tablespoons paprika
4 cups shredded cabbage
1 cup shredded carrots
1 cup chicken broth
1 can (8 oz) tomato sauce
3 bay leaves
salt and pepper to taste
chopped green onions or parsley to garnish

In a large pot, brown the chicken in the oil. Add the paprika and cabbage and cook for about 5 minutes. Stir in the carrots, broth, tomato sauce and bay leaves. Season to taste with salt and pepper. Cook on low, stirring occasionally, until the liquid is absorbed, about 45 minutes. Serves 4.
We decided it was a perfect day to eat dinner outside. We love Florida!




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