Remember To Make Memories At The Table

Remember To Make Memories At The Table

Nonna used To Say...

Got Agita? It's Not What You Eat; It's What Eats You

Thursday, November 7, 2013

Chicken, Cabbage & Cannellini Beans

One skillet meals are the best. This one is easy, but has several steps.  Don't let this stop you from trying it. It's not a difficult just need patience. On a health note, no one wants undercooked chicken. Every, and I mean every, component of this meal is super delicious. It has many taste layers that will have your mouth in joy mode.

I have no idea how this recipe came to be...I just know I've been cooking it forever, it seems. And when I tell my hubby that this is dinner tonight, he sighs and his eyes glaze over. Okay, so I went too far to make my point. But you get my point, right?

I only use skinless chicken thighs. If in a hurry use boneless, but there is nothing more tasty then bone-in. My secret ingredient is kielbasa. It adds a smoky flavor that makes this dish a winner. Cabbage...I'm a savoy fan and only savoy. That's the one with the crinkly leaves. It's sweeter and more tender than the regular cabbage. BUT, if you can't find savoy, go ahead and use green cabbage. To make this dish more "stick-to-your-ribs" I prepare just a 1/2 cup of rice and add that at the end of cook time. And, oh, a half a can of cannellini beans go in at the very end so they don't get mushy. Just a bit of patience and you will be rewarded with a keeper for sure.

Yes, you can leave out the kielbasa...sigh, but you are doing this meal an injustice. Go for turkey kielbasa if the real thing is a deal breaker.

Chicken, Cabbage & Cannellini Beans: the 3 C 1 skillet meal

6 skinless chicken thighs, cleaned of excess fat
1/2 ring of kielbasa, any flavor, cut in circles
1 good size head of savory cabbage, rinsed
1/2 can of cannellini beans, drained
1/2 cup of rice, cooked
onion powder
garlic powder
oil, canola & extra virgin olive oil
1/2 c chicken broth (optional)

Season chicken with salt, onion powder & garlic powder. Set aside. Put a drop of canola oil in a large skillet and heat. Add kielbasa and brown circles on both sides. Remove to a platter. Don't drain skillet. In same skillet, heat two tablespoons of canola oil until screaming hot. Brown chicken on both sides until deep, golden brown. Remove to same platter as cooked kielbasa.
While chicken is cooking, core & cut cabbage into manageable pieces (not too small).

Put half the cabbage in skillet. Drizzle with olive oil & season with a bit of salt, onion & garlic powder. Let the cabbage begin to cook, (stir so it doesn't stick) then add the rest of the cabbage to the skillet. Season the same as first batch. Go easy on can always add more at the end.
Once cabbage begins to wilt, cover the skillet. When the cabbage starts to look clear, add the chicken and kielbasa. Mix well. Add a drizzle more olive oil if it looks dry. Cover.

Meanwhile: cook rice according to directions. I use a 1/2 cup of rice to 1 3/4 cup of water and a dash of salt and drop of oil. Put in microwave for 7 min on high. Stir. Then cook another 7 minutes.

Add cooked rice to chicken mixture about 5 min before chicken is cooked through and cabbage is soft and clear. Chicken is done when pierced and juice runs clear. Just at the end of cooking process, add the cannellini beans. Cover and heat through.Taste a leaf...add more seasonings if desired.

*if you like a meal with some "sauce" add a 1/2 cup of broth when the cabbage is almost cooked.

No need for a salad. But soft rolls like King's Hawaiian sweet rolls or corn bread go well with this.
Serves 3-4

Remember To Make Memories At The Table

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  1. Sounds delicious Nan. I will need to make it for sure. Thanks!

  2. Thanks Joan...let me know what you think of it. Hugs N