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Jamaican Chicken and Cabbage Recipe

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★★★★★

4.9 from 123 reviews

A vibrant and flavorful Jamaican Chicken and Cabbage recipe featuring tender marinated chicken thighs sautéed with aromatic spices and sautéed cabbage and carrots, creating a hearty, spicy, and colorful one-pan dish perfect for a quick, comforting meal.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken thighs (or breasts if preferred)
  • Salt and black pepper, to taste
  • 1/2 teaspoon allspice
  • 1 teaspoon thyme (fresh or dried)

Vegetables & Aromatics

  • 1 medium onion, thinly sliced
  • 1 bell pepper, sliced (preferably green or red)
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon Scotch bonnet pepper (or another hot pepper, finely chopped)
  • 1 small cabbage, shredded
  • 1 large carrot, julienned

Other Ingredients

  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 1/2 cup chicken broth or water
  • 1 tablespoon vinegar (optional)
  • 1 teaspoon brown sugar (optional)

Instructions

  1. Season the Chicken: Begin by seasoning the chicken thighs with salt, black pepper, allspice, and a little thyme. Let them marinate for at least 15 minutes to absorb the flavors.
  2. Heat the Oil: Warm the vegetable oil in a large skillet or frying pan over medium heat to prepare for cooking the chicken.
  3. Cook the Chicken: Add the seasoned chicken thighs to the pan and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
  4. Sauté Vegetables: In the same pan, add sliced onion, bell pepper, and Scotch bonnet pepper; sauté for 2-3 minutes until softened.
  5. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes while stirring constantly to prevent burning.
  6. Add Cabbage and Carrot: Add shredded cabbage and julienned carrot, mixing well to combine all the vegetables.
  7. Pour in Broth: Pour in chicken broth or water and add remaining thyme; stir to evenly incorporate the liquid and herbs.
  8. Re-add Chicken and Simmer: Nestle the cooked chicken thighs back into the vegetable mixture. Cover the pan and cook for another 5-7 minutes to soften the cabbage and meld the flavors.
  9. Finish with Optional Add-ins: Stir in brown sugar and vinegar if desired, then adjust salt and pepper to taste to balance sweetness and acidity.
  10. Serve: Remove from heat and serve the Jamaican chicken and cabbage hot, accompanied by rice, fried plantains, or crusty bread for a complete meal.

Notes

  • Use chicken thighs for juicier, more flavorful meat; breasts can be substituted for a leaner option.
  • Adjust the Scotch bonnet pepper amount based on your heat preference, as it can be quite spicy.
  • Including brown sugar and vinegar is optional but adds a nice balance of sweetness and acidity.
  • Serve with traditional Jamaican sides like rice and peas or fried plantains for an authentic experience.
  • This recipe can be adapted to use other vegetables like kale or spinach in place of cabbage.

Keywords: Jamaican chicken and cabbage, spicy chicken recipe, Caribbean cuisine, one-pan chicken dish, healthy Jamaican meal

Find it online: https://www.sanacooks.com/jamaican-chicken-and-cabbage-recipe/