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.
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.