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chicken and vegetables
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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 lose weight.
Course Main Course
Cuisine Caribbean
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 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).
    • 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.