Jasmine Rice Chicken and Cabbage

This was one of those meals that was thrown together with whatever was on hand. I was afraid it would turn out bland and not so appetizing, but it turned out amazing.

 Jasmine Rice Chicken and Cabbage

5-6 stalks of celery

4-6 pieces organic chicken thighs

large head of organic green cabbage

7 cups water

3 cups organic Jasmine rice

3 TBSP butter

2 tsp oregano

1 tsp salt and black pepper each

1 TBSP parsley 

 

Clean and chop the celery into small pieces.

Boil celery in a large pot of water with a lid on for about 8-10 minutes.

Chop the cabbage into small pieces, add cabbage and chicken to water and boil until chicken is cooked through and cabbage is tender, about 10-15 minutes.

Remove chicken and break or cut into smaller pieces, return to pot.

Stir in butter, oregano, parsley, salt, pepper and rice.

Bring to a boil and boil on medium high for about 5 minutes.

Reduce heat to low and simmer for 15-20 minutes, stirring a couple times in the last 5 minutes of cooking to make sure it isn’t sticking or burning.

Within the last 5 minutes of cooking, taste a piece of rice to make sure it is almost completely soft. If it is still hard in the center and most of the water is gone, you can add another ½ cup of water so the rice will be done. Sometimes, more of the water evaporates when cooking the other ingredients first.

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