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Jamaican Chicken and Cabbage

Jamaican Chicken and Cabbage

This Jamaican Chicken and Cabbage offers a delightful blend of tender chicken, colorful veggies, and a hint of spice that will transport your taste buds straight to the islands.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Caribbean, International, Jamaican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs or breasts if preferred
  • 1 medium onion thinly sliced
  • 1 bell pepper sliced, preferably green or red
  • 3 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 teaspoon thyme fresh or dried
  • 1/2 teaspoon Scotch bonnet pepper finely chopped, or substitute with another hot pepper
  • 1/2 teaspoon allspice
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 1 small cabbage shredded
  • 1 large carrot julienned
  • 1/2 cup chicken broth or water
  • salt and black pepper to taste
  • 1 tablespoon vinegar optional
  • 1 teaspoon brown sugar optional

Equipment

  • Large skillet or frying pan
  • sharp knife
  • cutting board
  • Measuring spoons

Method
 

  1. Season the chicken thighs with salt, black pepper, allspice, and a little bit of thyme. Set aside to marinate for at least 15 minutes.
  2. Heat the vegetable oil in a large skillet or frying pan over medium heat. Add the seasoned chicken thighs and cook for about 5 to 7 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
  3. In the same pan, add the sliced onion, bell pepper, and Scotch bonnet pepper. Cook for 2 to 3 minutes until softened. Add the minced garlic and grated ginger, cooking for an additional 1 to 2 minutes while stirring constantly.
  4. Add the shredded cabbage and julienned carrot to the pan. Stir everything together until well combined.
  5. Pour in the chicken broth (or water) and add the remaining thyme. Place the cooked chicken thighs back into the pan, nestling them into the vegetable mixture. Cover and cook for 5 to 7 minutes until the cabbage softens.
  6. If desired, stir in the brown sugar and vinegar. Adjust seasoning with salt and pepper to taste.
  7. Remove from heat and serve with rice, fried plantains, or crusty bread for a complete meal.

Notes

The Scotch bonnet pepper gives the dish its signature heat and Jamaican flavor. Adjust the quantity depending on your heat preference. For a smokier flavor, try adding smoked paprika to the chicken seasoning. Leftovers can be stored in an airtight container and reheated for a delicious next-day meal.
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