Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 1 head of green cabbage, chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 oz)
- 1 can of tomato sauce (8 oz)
- 1 cup of chicken broth
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Add the chopped cabbage to the pot and cook until wilted, about 5 minutes.
5. Add the diced tomatoes, tomato sauce, chicken broth, paprika, thyme, salt, and pepper to the pot. Stir to combine.
6. Return the chicken to the pot and bring the mixture to a simmer.
7. Reduce the heat to low and cover the pot. Cook for 30-40 minutes, or until the chicken is cooked through and the cabbage is tender.
8. Serve hot with your favorite side dishes.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the chicken
- Low heat for simmering the mixture
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 20g
- Protein: 38g
- Sodium: 780mg
- Sugar: 10g
Substitutions for ingredients:
- You can use bone-in chicken breasts or chicken thighs instead of boneless and skinless chicken breasts.
- You can use red cabbage instead of green cabbage.
- You can use vegetable broth instead of chicken broth.
Variations:
- You can add sliced carrots or bell peppers to the pot for added flavor and nutrition.
- You can use ground chicken or turkey instead of chicken breasts.
- You can add a can of drained and rinsed white beans to the pot for added protein and fiber.
Tips and tricks:
- Make sure to brown the chicken well before adding it to the pot. This will help develop a deeper flavor in the dish.
- If the mixture seems too thick, you can add more chicken broth or water to thin it out.
- You can garnish the dish with chopped fresh parsley or cilantro for added flavor and color.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a pot on the stove over low heat until heated through.
Presentation ideas:
- Serve the dish in individual bowls or on plates.
- Garnish with chopped fresh herbs or a sprinkle of paprika.
Garnishes:
- Chopped fresh parsley or cilantro
- A sprinkle of paprika
Pairings:
- This dish pairs well with crusty bread or rice.
Suggested side dishes:
- Roasted sweet potatoes
- Steamed green beans
- Garlic mashed potatoes
Troubleshooting advice:
- If the mixture seems too thin, you can simmer it uncovered for a few minutes to thicken it up.
- If the chicken is not cooked through after 30-40 minutes, you can continue to simmer the mixture until the chicken is cooked through.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Knieperkohl is a traditional German dish made with cabbage and meat. It is often served in the fall and winter months.
Flavor profiles:
- This dish is savory and slightly sweet, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve this dish with a side of crusty bread or rice for a complete meal.
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Region: German