That Girl Cooks Healthy

  • Home
  • About Me
    • FAQ/Disclaimer
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Useful Articles
  • 7 Day Detox Juicing Meal Plan
menu icon
go to homepage
  • Home
  • About Me
    • FAQ/Disclaimer
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Useful Articles
  • 7 Day Detox Juicing Meal Plan
subscribe
search icon
Homepage link
  • Home
  • About Me
    • FAQ/Disclaimer
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Useful Articles
  • 7 Day Detox Juicing Meal Plan
×
BLANK » Recipe Index » Caribbean Dishes

Caribbean Chicken and Cabbage

February 8, 2024 by Charla 10 Comments

Jump to Recipe Jump to Video Print Recipe

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.

A medley of chicken with vegetables.

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 Chicken and vegetables in a skillet.

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

ingredients for chicken and cabbage
  • 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

Steps 1-4 seasoning the chicken(1)
  • 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.
Steps 5-8 searing the meat
  • 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.
Steps 9-12 adding the vegetables and steaming the meat
  • 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.
chicken and vegetables on a plate.

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

**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

chicken and vegetables

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.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Caribbean
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 4 people
Author: Charla

Ingredients

  • 1-1½ lb chicken thighs (680g)skinless/boneless, chopped
  • 1½ tablespoon cassareep
  • 3 tablespoon green seasoning
  • 1 tablespoon all purpose seasoning
  • 1 teaspoon chadon beni
  • 1 teaspoon thyme fresh if possible, stems removed
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • 1 teaspoon black pepper
  • 1½ teaspoon pink salt
  • medium onion chopped
  • 4 garlic cloves minced
  • 1½ teaspoon ginger
  • small cabbage chopped
  • 1 cho cho/christophene chopped
  • 2 medium carrots julienned
  • ½ red bell pepper sliced
  • ½ bell pepper sliced
  • 4 sprigs of thyme
  • 1 scotch bonnet
  • water (¼ cup) or more if needed
  • additional black pepper and pink salt if needed

Instructions

  • 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, 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.

Video

Notes

    • 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.
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

More Caribbean Dishes

  • A bowl of different chopped fruit
    Tropical Fruit Salad
  • 2 glasses of mauby with ice
    Homemade Mauby Drink (Caribbean Bark Beverage)
  • 2 snapper with yuca and oranges garnished
    Baked Snapper (Mojo Style)
  • 2 sea bream on a platter
    Sea Bream Recipe (Air Fried)

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. TAYLER ROSS says

    March 14, 2024 at 8:26 pm

    5 stars
    We had this chicken and cabbage for dinner last night and it was amazing! So full of flavor!

    Reply
    • Charla says

      March 14, 2024 at 9:29 pm

      Thanks Tayler

      Reply
  2. Nikki says

    March 14, 2024 at 7:43 pm

    5 stars
    This sounds like something my family will definitely enjoy. It's easy to make and delicious. Perfect for a weeknight meal.

    Reply
    • Charla says

      March 14, 2024 at 9:29 pm

      Yes, it's a family friendly meal for sure!

      Reply
  3. veenaazmanov says

    March 14, 2024 at 7:30 pm

    5 stars
    A flavorful dish with lots of healthy veggies, chicken , spices and herbs. This one pot dish is a must try recipe for a healthy living.

    Reply
    • Charla says

      March 14, 2024 at 9:30 pm

      I completely agree 🙂

      Reply
  4. Elisa says

    March 14, 2024 at 6:59 pm

    5 stars
    Love this Caribbean style sauteed chicken with cabbage recipe, so delicious and easy to make. Will make it for dinner. Thanks for sharing 🙂

    Reply
    • Charla says

      March 14, 2024 at 9:30 pm

      You are so welcome.

      Reply
  5. Sonia says

    March 14, 2024 at 6:37 pm

    5 stars
    Thanks for sharing - a wonderful combination of flavors! My friends enjoyed it!!

    Reply
    • Charla says

      March 14, 2024 at 9:30 pm

      I'm so glad to hear that Sonia.

      Reply
5 from 6 votes (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




a picture of Charla

Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

About me

Popular

  • Chicken dinner in a bowl
    Cajun Chicken Bowls
  • A stack of roti
    Keto Roti Recipe with Almond Flour
  • A blue bowl of mixed salad with chicken
    Mango Chicken Salad
  • A pitcher of juice and a glass
    Chayote Water
  • Caribbean Inspired Breakfast
  • Omelette in a frying pan
    Open Faced Omelette

As Featured In

Footer

↑ back to top

Featured In

About

  • Privacy Policy

Contact

  • Contact
  • FAQ

Copyright © 2025 That Girl Cooks Healthy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.