Thursday:Cabbage and Chicken Stew

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Ingredients
  • 1/4 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 tomato, diced
  • 1 cup chicken broth
  • ½ medium cabbage, cored and sliced into ¼-inch ribbons
  • salt and pepper to taste
  • ¼ teaspoon chili powder
  • 1/2 cup cooked chicken breast, cut into cubes
  • ½ loaf of a baguette if you want some
  • butter if you want some
  • parmesan cheese if you want some
Steps
  1. Heat the olive oil in a large pot over a medium heat. Add the salt.
  2. Stir in the onions and garlic and cook for 1 minute.
  3. Pour in the diced tomatoes and stir in the chicken broth.
  4. Bring to a boil and reduce to a simmer. Allow the stew to simmer 3 minutes.
  5. Stir in the cabbage and cook covered for about 5 minutes or until the cabbage softens up a bit.
  6. Add a little salt and pepper, to taste.
  7. Add the chili powder and stir.
  8. Add the cubed chicken pieces and simmer another 5 minutes.
  9. Check the taste again and add more salt and pepper if necessary.
  10. Slice the baguette into ¼ inch slices, spread butter over one side and place a slice of fresh parmesan cheese over the top. Broil in the oven for a few seconds until the bread is slightly browned and the cheese is melted.
  11. Pour the stew into a bowl, place the slice of baguette in the center and top with additional grated parmesan cheese.

Recipe adapted from: ZagLeft

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