Dominican-inspired Cabbage & Chicken Stew

What you’ll need

• 1½ lb boneless chicken breast or thigh meat, cut into 1-inch pieces; confirm the cut or debone a whole chicken
• 6 cups green cabbage, cut into short ribbons, about 1 small head
• 2 medium tomatoes, chopped
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1½ tablespoons coconut oil
• ½ cup water, divided
• 1 teaspoon dried oregano
• ½ teaspoon salt and ¼ teaspoon black pepper, or to taste

An original recipe inspired by Dominican home cooking; not a claim of cultural authenticity.

Let’s get cooking

1. Cut and measure the cabbage, tomatoes and onion before handling the raw chicken. Prepare the chicken on a separate board; wash hands and utensils afterward. Season the chicken with oregano, salt and pepper.
2. Heat the coconut oil in a deep skillet or pot over medium heat. Add the chicken and brown for 3–4 minutes, turning the pieces. It will finish cooking in the sauce.
3. Add the onion and cook for 3 minutes. Stir in the garlic and tomatoes, then add ¼ cup water. Cover and simmer gently for 10 minutes.
4. Add the cabbage in two batches, turning it through the sauce as it softens. Add the remaining ¼ cup water if the pot is dry. Cover and simmer for 8–12 minutes.
5. Stir and check several of the thickest chicken pieces with a food thermometer. All must reach 165°F (74°C). Continue cooking if needed; the cabbage should be tender.
6. Uncover for 2–3 minutes if you prefer less liquid. Stir, divide into four portions and serve hot. Use clean serving utensils.