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CHICKEN CABBAGE STEW serves 6-8
1 1/2 pound boneless, skinless chicken thighs
1 LARGE shallot, chopped
3 garlic cloves, FINELY minced
4 cups chopped cabbage (1/2 head)
2 medium carrots, halved lengthwise and sliced
14 ounce can diced FIRE roasted tomatoes, undrained
3/4-1 1/4 cups homemade chicken broth
+/- 1 tablespoon Sriracha
Juice of 1 LARGE lime
2 tablespoons dark brown sugar
2 tablespoons champagne vinegar
1/4 cup FRESH chopped Italian leaf parsley
2 teaspoons FRESH chopped lemon thyme
FRESH ground sea salt and black pepper

• Brown the chicken, onion and garlic 5-7 minutes in a large deep skillet over medium heat until meat is no longer pink and chicken is crumbled.
• Drain well.
• Add the remaining ingredients including the rotisserie chicken pieces if using.
• Bring to a SLOW boil, cover and simmer 15 minutes until the vegetables are tender.

NOTE: You can also substitute rotisserie chicken pieces.