Chicken, Rice & Cabbage for the Frugal and Time Crunched Fol
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 head cabbage
- 1 yellow onion
- 4 ounces shoestring carrots
- 4 chicken breast halves
- 2 cups rice
- 4 1⁄2 cups water
- salt (will vary depending on whether you use chicken stock or not)
- pepper
- 3 tablespoons canola oil (or as needed)
directions
- Place a little oil in a fryer pan or something similar. Season and fry your chicken. Once you flip it to the other side, place 1 cup of water or broth in pan, steam/poach the chicken with the lid on. It will come out tender and juicy.
- While the chicken is cooking, dice your onions.
- Slice the cabbage in half, then cut each half into thin strips.
- Remove the chicken from the pan when done, cut. I used kitchen shears and tongs. Then I can effectively cut a plate of chicken while it is hot and save my fingers. Reserve the liquid from the chicken a measuring cup.
- Add a small bit more oil to the pan, enough to get the onions sizzling. Saute until translucent. They will get a lot of flavor from the chicken renderings!
- 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.
- Season appropriately with salt and pepper (if needed). You'll need more if you don't use chicken stock -- less if you do.
- Place the lid on top and cook until the rice is done. Usually about 16-20 minutes on medium or medium low heat.
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RECIPE SUBMITTED BY
I ride motorcycles. I like to cook, but don't have the time. I have a family of 5 to feed. Lazy/easy cuisine suits me just fine.