Ingredients
- 4 boneless chicken thighs, cut into bite size cubes
- 1 medium green cabbage
- 2 medium carrots, shredded
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- Salt, pepper and paprika to taste
Directions
- In medium pan, heat olive oil under medium heat and cook chicken until golden brown.
- Meanwhile, slice cabbage into thin strips.
- Add paprika and tomato paste to chicken. Stir and sauté for 5-7 minutes.
- Add cabbage and cook for 5 more minutes (covered).
- Add shredded carrots, chicken broth (optional) salt and pepper and stir.
- Uncover and let simmer for 20-25 minutes until no liquid.
Chef Andrea K 