Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 pound(s) boneless chicken breast 1 head(s) (small, about 1 pound) green cabbage 6 medium (about 1 1/2 pounds) red potatoes 1 large onion 2 medium green peppers 1 medium red pepper Olive or salad oil Salt 2 teaspoon(s) chopped fresh rosemary , or 1/2 teaspoon dried rosemary leaves, crushed 1/2 teaspoon(s) coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. Cut chicken breast into 1-inch chunks. Cut cabbage into quarters; discard core, then cut cabbage into 1-inch pieces. Cut potatoes, onion, and green and red peppers into 1/2-inch pieces. In 5-quart Dutch oven over medium-high heat, in 1 tablespoon hot olive or salad oil, cook chicken and 1/2 teaspoon salt until chicken is lightly browned and just loses its pink color throughout. Remove chicken to large bowl. In same skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook cabbage and 1/2 teaspoon salt, stirring quickly and constantly, until cabbage is coated with oil. Stir in 1/2 cup water; heat to boiling. Reduce heat to medium; cook cabbage, stirring frequently, until tender-crisp. Remove cabbage to bowl with chicken. In same skillet over medium-high heat, in 2 tablespoons hot olive or salad oil, cook potatoes, onion, and 3/4 teaspoon salt until potatoes are lightly browned. Stir in green and red peppers, rosemary, and black pepper; cook, stirring frequently, until all vegetables are tender. Return chicken and cabbage to skillet; heat through.

Comments

882,796
Send feedback