Peanut chicken rice and cabbage bowls Family Food on the Table
Print this recipe here: https://www.dimitrasdishes.com/one-pan-chicken-with-cabbage-rice/Ingredients3 pounds chicken quarters, bone-in, skin-on1/4 cup olive.
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Cook, stirring occasionally, until the cabbage has wilted, about 8 to 10 minutes. Scoot the vegetables off to one side of the pot (or skillet) and add the chopped chicken and green onions. Allow the chicken to brown for 5 to 8 minutes, giving it a stir or two while keeping it separate from the vegetables.
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Add the water and apple cider vinegar and bring to a gentle simmer. Sprinkle the chicken with sea salt and black pepper on both sides and add them to the pot with the cabbage, making sure they are submerged. Cover with a tight lid and simmer gently for about 45 minutes or until the chicken is fork tender.
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Add the cabbage. Mix in well, and let the cabbage cook down a bit. Adding a touch of salt will help the cabbage wilt. Add back in, the chicken. Add the julienne carrots and dry rice. Add the full 4 1/2 cups of water or chicken broth. Mix well and tap or pat everything down flat with your spoon.
Peanut chicken rice and cabbage bowls Family Food on the Table
Add the olive oil and chicken to a skillet. Sprinkle with salt & pepper. Turn the burner to medium-high heat and sauté for about 5-7 minutes (stirring fairly often), or until the chicken is just cooked through. Take the chicken out of the pan and set aside. Add the butter and onion to the pan and sauté for 3 minutes.
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Set aside. Put the noodles in a large bowl. Pour in boiling water to cover. Let stand for 5 to 7 minutes, or until tender. Drain well in a colander. Meanwhile, heat a large skillet or wok over high heat. Pour in the oil, swirling to coat the bottom. Cook the chicken for 5 minutes, or until lightly browned, stirring frequently.
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Add the chopped cabbage and cover the pot or skillet. Cook, stirring occasionally, until the cabbage has wilted, about 8 to 10 minutes. Stir in the grated carrot, bell pepper, ginger, and garlic. Scoot the vegetables off to one side of the pot (or skillet) and add the chopped chicken.
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Instructions. In a 4 quart saucepan, combine the broth and gelatin. Let sit for 6 minutes. Add the bean sauce (s), cabbage, and rice. Bring the contents of the pot to a boil and then reduce the heat to a simmer and cook until the rice is tender, about 10 to 15 minutes. Add the chicken and cook until heated through.
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Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring.
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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.
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Instructions. Cook rice according to package directions and set aside. Add oil to pan and cook celery and onion for 5-8 minutes. Add garlic and saute 1-2 minutes. Add cabbage mix and stir fry for another 5 minutes or so. While that is cooking, cook chicken in a separate pan. Stir cooked rice into the cabbage mixture.
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Add in the sliced chicken and cook it over medium heat until it turns golden brown. Add the onions and carrots to the pan and sauté the veggies for about 10 minutes. Add in the shredded cabbage, rice, tomatoes, and ketchup. Season the cabbage to taste with salt and pepper. Reduce the temperature to medium-low.
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Step 3. While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined.
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Stir in garlic and cook for 30 seconds or until fragrant. Stir in coleslaw mix with a pinch of salt. Cook until tender, about 5-8 minutes. If the cabbage sticks to the pan, add another tablespoon of sesame oil or few tablespoons of water. Create a well in the center of the skillet and add the whisked eggs.
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Heat a large, heavy bottomed skillet or a Wok over very high heat. Add 2 Tbsp cooking oil then toss in the sliced cabbage, carrot and onion. Sauté over very high heat for 7-10 minutes until cabbage is wilted and starting to turn a little golden. Stir constantly so it doesn't scorch to the bottom of the pan.
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Add the remaining tablespoon of oil to the pan along with the cabbage, red pepper, and broccoli. Cook for 2-3 minutes, or until the veggies just barely start to soften. Add the coco amino and cook, stirring a few times, for another 3 minutes. Divide the cabbage stir fry between 4 plates and top with the chicken.
