Caribbean Chicken and Cabbage

Learn how to make some delicious Caribbean style sauteed chicken with cabbage along with a medley of vegetables. This is the perfect one pan low carb island dish for those who want to loose weight.

I don't usually pair chicken with cabbage, in fact this pairing wasn't something that would often show up on our dinner table but when you're a food blogger you start to become quite adventurous.

Typically I grew up on cabbage that was steamed as a side serving, with corned beef (I know it as bully beef) or with fish.

When I first shared the idea with my loved ones, I was met with that typical Caribbean skepticism being slightly concerned about the taste.

Nevertheless, I didn't let that dissuade me from making the recipe and you know what, they ended up enjoying it so it's been on weekly rotation in our house.

Especially this month, where myself and others are seeking low carb recipes.

I know being Caribbean that taste is very important. When eating low carb food that's  when you worry that the food won't be enjoyable or won't be as filling.

I completely understand which is why I made sure this dish was not only filling but tasty too so you can enjoy eating your way to good health.

This meal is delicious and filling too, it's also a one pan dish so you won't need to utilise additional pots and pans.

Reasons to make this recipe

• It's grain free and gluten free
• One pan dish meaning everything is made in the same pan
• Filling enough and doesn't require any addition side dish
• Great for people who love both chicken and cabbage

Ingredients you need

• Cabbage - You will want to use WHITE cabbage and not any other variation for this recipe.
• Bell peppers/carrots - any coloured bell peppers will work for this recipe.
• Cho cho/christophene - most Caribbean supermarkets sell this however, zucchini/courgette is a great substitute.
• Onion, garlic granules, all purpose seasoning, shado beni, thyme, black pepper and pink salt - these are the herbs and spices used to season the dish.
• Cassareep - Used in Guyanese cuisine .ie pepperpot, a dark, thick liquid made from the cassava root, browning sauce is a good replica, though NOT the same thing.
• Green seasoning - to marinate the chicken.
• Chicken - I like to use boneless/skinless chicken thigh (fat trimmed) although chicken breast works too.
• Onion/garlic/scallion/ginger - base ingredients
• Olive oil - for sauteing
• Scotch bonnet pepper (whole) - for mild heat

The steps

• Place the chicken in a large bowl.
• Season the chicken with cassareep, green seasoning, all purpose seasoning, thyme, chadon beni, garlic granules, onion granules, black pepper, pink salt, onion, minced garlic and ginger.
• Use your hands (can use gloves, if needed) to marinate the chicken and cover the bowl with plastic wrap and refrigerate for several hours or overnight.

• Remove the plastic wrap and allow the chicken to come to room temperature.
• In a large frying or skillet, heat olive oil on medium heat.
• Proceed to brown the chicken, this will take some time (10-15 minutes) during the given time the chicken will extract it's own juices, you will need to increase the heat and not burn the chicken until most of the liquid evaporates as this is VERY important to seal in the flavour.
• Add the cho cho, carrots and bell peppers, cabbage, thyme and scotch bonnet.

• Add about ¼ cup of water or more if needed, if there isn't enough liquid left in the pan (this will prevent sticking when steaming).
• Put the lid on (the pan may seem overcrowded but the steam will wilt the cabbage) and simmer on low-medium heat for about 20-25 minutes.
• Half way through the given time, remove the lid and fold the chicken in with the vegetables.
• Put the lid back on and continue to cook for the rest of the above time.
• Do a taste test and add any additional black pepper or pink salt, if needed.
• Discard the thyme stems and scotch bonnet prior to serving.

Notes and tips

• Don't forget to brown the meat until all the juices have evaporated (this is important to lock the flavour in).
• This is the link for my Green Seasoning and All Purpose Seasoning.
• Make sure you are using white cabbage NOT or any other variation.
• I highly recommend using boneless and skinless chicken thighs (just trim off the fat).
• Use zucchini/courgette if you can't get cho cho/christophine.
• Use coriander/cilantro if you can't get chadon beni.
• If you want the dish to be very spicy, cut into the scotch bonnet pepper.
• Feel free to add any additional low carb vegetables i.e okra, callaloo etc..
• This is a low carb recipe, please don't be tempted to pair the recipe with rice and ground provisions.
• This is a freezer friendly recipe, freeze leftovers for up to 3 months.
• Refrigerate for no more than 1-2 days.

More recipes to try

• Jamaican Steamed Cabbage
• Jamaican Seasoned Rice
• Gluten Free Chicken Noodle Soup
• Spicy Cabbage Detox Soup
• Chicken and Yellow Rice
• Saltfish Buljol
• Jamaican Shrimp and Cabbage
• Cabbage and Saltfish
• Caribbean Plantains with Ground Beef

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