Description
Discover the vibrant flavors of Jamaican Chicken and Cabbage, a delicious and quick dinner option inspired by Caribbean cuisine.
Ingredients
Scale
- 1 pound Chicken Thighs (or chicken breasts for a leaner option)
- 1 teaspoon Allspice (can be skipped for a milder flavor)
- 1 teaspoon Thyme (Fresh or Dried) (or oregano as a substitute)
- to taste Salt (consider using sea salt for more flavor)
- to taste Black Pepper
- 1 medium Onion (or shallots for a milder flavor)
- 1 Bell Pepper (Red/Green) (can be swapped with poblano or omitted)
- 2 cloves Garlic (Minced) (use garlic powder as a last resort)
- 1 teaspoon Ginger (Grated) (fresh ginger preferred)
- 1 Scotch Bonnet Pepper (reduce amount for less spice)
- 2 cups Cabbage (Shredded) (can substitute with bok choy)
- 1 cup Carrots (Julienned) (peas can be used for a different texture)
- 2 tablespoons Vegetable Oil (canola oil is a good alternative)
- 1 cup Chicken Broth (or Water) (use vegetable broth for vegetarian version)
- 1 tablespoon Brown Sugar (optional) (honey or maple syrup as alternatives)
- 1 tablespoon Vinegar (optional) (lemon juice can be an alternative)
Instructions
- Marinate Chicken: Season chicken thighs with salt, black pepper, allspice, and thyme; let them rest for at least 15 minutes to absorb those wonderful flavors.
- Heat Oil: In a large skillet over medium heat, add vegetable oil and wait until it shimmers, showing it’s ready for action.
- Sear Chicken: Cook the chicken for 5-7 minutes on each side until they turn golden brown and are fully cooked through. Transfer them to a plate and keep warm.
- Sauté Vegetables: In the same skillet, add onion, bell pepper, and Scotch bonnet. Sauté for 2-3 minutes until the vegetables soften and become fragrant.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until the aroma fills your kitchen.
- Incorporate Cabbage and Carrot: Toss in the shredded cabbage and julienned carrots, mixing well to coat them with the oil and spices.
- Deglaze and Season: Pour chicken broth into the skillet, scraping up any delicious browned bits. Stir in the remaining thyme for a burst of herbal flavor.
- Reintroduce Chicken: Place the seared chicken thighs back into the pan, pressing them into the vegetable mixture. Cover and steam for 5-7 minutes until the cabbage is tender.
- Finish with Sweet and Tangy: If desired, stir in brown sugar and vinegar to taste, balancing the heat with a touch of sweetness.
- Serve Hot: Plate the chicken and vibrant vegetables immediately, and enjoy the explosion of flavors!
Notes
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Jamaican Chicken Cabbage