Spicy Chicken With Cabbage Food

ONE-PAN CHICKEN AND CABBAGE (MEAL-PREP)

Steps:

• In a large pot or Dutch oven, add olive oil and heat over medium high heat for 1 minute. Add the chicken and sprinkle with paprika, oregano, salt and black pepper. Cook for about 5-7 minutes, or until chicken is fully cooked. Set it aside.
• Add mushroom and cook for 3 minutes and using a wooden spoon scrape off any brown bits that may be stuck to the bottom of your skillet. Set aside.
• In the same pot, add 1 tablespoon of olive oil, onions and bell pepper. Sauté for 3-5 minutes, or until it gets brown.
• Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to medium low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally.
• Add tomato sauce to the pan. Return chicken to the pan and mix all together to combine. Cook for 2 more minutes. Garnish with fresh chopped parsley. Serve immediately.

SPICY RANCH CHOPPED CHICKEN CABBAGE SALAD

Steps:

• Marinate your chicken for at least 30 minutes: in a large bowl, add chicken breast, olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and freshly ground black pepper. Toss well to combine, then place in the fridge until ready to use.
• While the chicken is marinating you can prep and chop the veggies for the salad. Place all ingredients for the salad in the bowl, except the tortilla strips (and the dressing).
• Make your dressing by combining the following ingredients in a medium bowl or mason jar: greek yogurt, garlic powder, onion powder, fresh lemon juice, dried dill, salt, water and hot sauce. Mix or shake until well combined, taste, and add more hot sauce if you like it spicier, then pour dressing all over the salad and use a tongs to combine salad together with dressing.
• When ready to grill chicken: Preheat your grill to 400 degrees F and scrape off any leftover bits from the grates. Place your chicken breasts on your preheated grill, and close the lid. It's important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken breast on the grill for 7-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Cook time will vary a bit depending on the size of your chicken breast, so be sure to check the internal temperature in the thickest part of the chicken breast using a meat thermometer.
• Once chicken is done, cut into strips and top the salad with it, then add tortilla strips. Garnish/top with avocado, cilantro and green onion.

CROCK POT CHICKEN WITH SPICY CABBAGE

Steps:

• Brown chicken pieces on top of the stove in the cooking oil. While chicken is browning, place cabbage wedges in the crock pot, add onion and green pepper.
• Place browned chicken pieces on top of cabbage, onion and peppers. (If I am using chicken breasts, I cut mine in pieces but you can leave them whole) In a bowl whisk together the tomatoes, mushrooms, oregano, black pepper, salt, garlic powder, basil, green chilis and hot sauce. Add the bay leaf and pour over the chicken and cabbage. Cook on low for 7 to 8 hours or high for 4 to 5 hours. Remove bay leaf.

CHINESE FIVE-SPICE CHICKEN WITH RED CABBAGE AND POTATO GRATIN

Steps:

• Gratin:
• Preheat the oven to 400 degrees F.
• Toss the first 6 ingredients together in a bowl, making sure the potato slices are evenly covered with the mixture. Spray 2 ramekins with cooking spray and gently press a handful of the potatoes into each one. Arrange the ramekins on a sheet pan and fill each cup 3/4 of the way with the cream mixture and cover the top with foil. Slide the pan into the oven and cook until the potatoes are cooked through, about 30 to 45 minutes.* Remove the foil, add 2 tablespoons of the remaining cheese to each ramekin and cook until cheese is bubbling, about 4 to 8 minutes. Remove the gratins from oven and set aside.
• Cabbage: In a medium skillet, over medium heat, add the bacon and cook until crispy, about 5 to 8 minutes. Remove the bacon to a plate, leaving 3 to 4 tablespoons of the fat in the skillet. Add the onions and saute for 5 to 7 minutes over medium-high heat. Stir in the cabbage, sugar, salt and black pepper and continue cooking for an additional 6 to 8 minutes. Add the red wine, toss the ingredients and cook covered with a lid until the liquid has almost completely evaporated, about 8 to 12 minutes. Stir in the balsamic vinegar and cook until it has almost evaporated as well, about 1 to 3 minutes. Turn off the heat and add the reserved bacon.
• Chicken: Combine the first 5 ingredients in a medium bowl. Add the chicken breasts, toss to coat with the marinade and allow them to sit for 10 to15 minutes. In a saute pan over medium heat, add the chicken breasts and cook for 4 to 5 minutes on the show side and 6 minutes the other side, or until cooked through. Remove the chicken to a cutting board and top each breast with 1 tablespoon of butter. Cover with foil, allow them to rest for 5 minutes, then slice lengthwise.
• To serve: Put a portion of the cabbage in the center of each dish. Arrange the chicken, on top of the cabbage. Run a knife along the inside of each ramekin, to loosen, and invert them onto the plates before serving.

SPICY CHICKEN CABBAGE SOUP

Steps:

• Over medium heat, begin sweating the vegetables, cabbage, and jalapeno in the oil.
• Add the water or stock(made yourself, right?) and all of the other ingredients, save for the chicken and the vinegar.
• Simmer for about an hour. Everything should be soft and the soup should be aromatic.
• Adjust the seasoning to your taste.
• Add the chicken to warm it through, and stir in the vinegar to brighten the flavors.

SPICY CHICKEN IN CABBAGE LEAVES

Steps:

• Heat a wok or large fryingpan over high heat and add mince, cook, stirring with a wooden spoon to break up lumps for 5 minutes or until browned.
• Add the massaman curry paste and stir fry for 1-2 minutes till fragrant.
• Add vegetables to pan and stir fry for 2-3 minutes or until tender and remove from heat and stir in coriander.
• Fill cabbage leaves with chicken mixture and garnish with extra coriander leaves and as an extra squeeze a little lime juice over the meat mix,.

SPICY CAJUN CABBAGE

Steps:

• Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
• Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
• Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.