Skillet Chicken Thighs with Cabbage
with rice pilaf

Name: Skillet Chicken Thighs with Cabbage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 tsp Garlic powder; 1 lb Chicken thighs, boneless & skinless; 1/2 head Cabbage, chopped; 1 Tbsp Cooking oil; 1/4 cup Chicken stock; 2 tsp Dijon mustard; for serving Greek yogurt, plain; 1/2 Lemon, sliced into wedges; 3 cloves Garlic, minced; 1 Onions, small, diced; 1 Tbsp Parsley (opt), chopped; 1 1/3 cups Jasmine rice, brown or white (uncooked); 1 Tbsp Cooking oil; 2 2/3 cups Chicken stock; 1/4 cup Sliced almonds

Active: 35 min Total: 40 min

Original GF Paleo Vegetarian

This simple skillet dinner gets dressed up with rice pilaf, which doubles as a cabbage roll stuffing the next night.
Smarts: Greek yogurt offers a creamy finish for cabbage.

Dependency

Cabbage Rolls Stuffed with Pork and Leftover Rice Pilaf

Ingredients

Metric

Servings:

Skillet Chicken Thighs with Cabbage:

Salt - 1/2 tsp
Black pepper - 1/4 tsp
Garlic powder - 1/2 tsp
Chicken thighs, boneless & skinless - 1 lb
Cabbage - 1/2 head , chopped
Cooking oil - 1 Tbsp
Chicken stock - 1/4 cup
Dijon mustard - 2 tsp
Greek yogurt, plain - for serving
Lemon - 1/2 , sliced into wedges

Rice Pilaf (yields ~4 cups):

Garlic - 3 cloves , minced
Onions, small - 1 , diced
Parsley (opt) - 1 Tbsp , chopped
Jasmine rice, brown or white (uncooked) - 1 1/3 cups
Cooking oil - 1 Tbsp
Chicken stock - 2 2/3 cups
Sliced almonds - 1/4 cup

Prep

Chicken thighs - Mix together salt, pepper, and garlic powder. Sprinkle over chicken and tenderize with a fork. (Can be done up to 1 day ahead)
For pilaf: Garlic / Onions / Parsley - Prep as directed. (Can be done up to 3 days ahead)
Cabbage - Chop. If making tomorrow’s dinner, peel off 8 cabbage leaves (or 2 / serving) before chopping for tonight. (Can be done up to 3 days ahead)
Rice - This makes enough for tomorrow’s meal. Rinse until water runs clear.

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Make

Heat a saute pan over medium-high heat. Add oil and then garlic and onions to heated oil. Saute for ~2 minutes, until aromatics are softened.
Add rice and saute until pan is dry and rice starts to smell nutty. Pour in chicken stock, cover, and bring to a boil. Reduce heat to low and simmer for 10 to 12 minutes until all the liquid’s absorbed. Remove from heat and place a kitchen towel between pan and lid for ~10 minutes before serving.
While rice is cooking, heat a skillet over medium-high heat. Add oil and then chicken thighs to heated oil. Sear on both sides for 2 to 3 minutes, until golden. Remove from pan and set aside.
Deglaze the pan with chicken stock (i.e., pour chicken stock in the pan and scrape up any yummy brown bits). Add cabbage and Dijon mustard with a generous pinch of salt. Saute for ~4 minutes, until the cabbage has started to soften.
Return chicken to the pan by nestling into the cabbage. Turn the heat down to medium. Cover with a lid or foil and cook for another 4 to 6 minutes, until chicken is cooked through.
Once rice is finished, reserve ~2 cups (for 4 servings, adjust accordingly if customizing) for tomorrow’s dinner. Fold parsley and almonds into tonight’s rice.
Serve skillet chicken and cabbage with Greek yogurt and lemon wedges for extra creaminess and acidity. Enjoy with rice pilaf!

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