Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups (300 g) green cabbage, thinly sliced
  • 1 medium onion, sliced
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes (optional for heat)
  • Fresh parsley or cilantro, chopped (optional)

Instructions:

  1. Slice the chicken thighs into bite-sized pieces, season with salt and pepper. Prepare the cabbage and onion by slicing thinly.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sauté until golden brown, about 5-7 minutes.
  3. Remove chicken from the skillet and set aside; ensure the internal temperature reaches 165°F (74°C).
  4. In the same skillet, add the sliced onion and cook until translucent, about 3-4 minutes.
  5. Add the cabbage and sauté until wilted and slightly caramelized, about 5-6 minutes.
  6. Stir in the smoked paprika, garlic powder, cumin, black pepper, and red pepper flakes (if using).
  7. Return the cooked chicken to the skillet, mixing well with the cabbage and spices. Cook together for an additional 3-5 minutes.
  8. Garnish with fresh parsley or cilantro before serving.