Dom’s Pressure Cooker, Chicken Cabbage Stew

Dom’s Pressure Cooker, Chicken Cabbage Stew

When money is an issue, every day is an episode of “Iron Chefs” & the creation of this dish is no exception. At my restaurant job, as I have mentioned in earlier articles, one of the few perks is the ability to take home trimmings & castoffs; as a result of this I had amassed about 2 pounds or so of chicken trimmings that needed to be used, combine this with an extra head of cabbage bought for a lackluster St Patty’s Day celebration and a dish was born. I used the pressure cooker in making this but you can make it in a large stock pot as well. This dish is a very typical example of everyday eating at my house & I personally didn’t find it all that noteworthy, however, my mother, grandmother & friend Matt stated most enthusiastically that I should type up the recipe so here we go. By the way this recipe comfortably feeds 10 on a budget.

Ingredients:

2-3 pounds of preferably boneless chicken pieces, any cut will do

2 cups of cheap ass wine

1 cup Mojo Marinade (it’s a kitchen necessity for me and cheap as all hell,you can usually get 32 ounces for under 3 bucks)

1 large onion

6 tablespoons soy sauce

“Badia Complete” seasoning (you can substitute equal parts garlic powder, onion powder & parsley)

“Mrs. Dash” (I have an embarrassing weakness for this)

salt to taste

1 entire head of cabbage

5 or six tablespoons minced garlic

several tablespoons of olive oil

1, 1 pound bag of mixed vegetables (preferably a mix that includes okra since it will help the stew to thicken)

1, 12 ounce can of diced tomatoes

1 can of cream of chicken soup

2 cups of water

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon turmeric

3 tablespoons dried oregano

3 tablespoons dried basil

several enthusiastic grinds of black pepper

This one is pretty fast & dirty if you have a pressure cooker. First take your chicken & toss it into a bowl or a gallon zipper bag, add the wine, soy, Mojo, “Badia Complete”, “Mrs. Dash” & a splash of olive oil and let sit overnight or for a few hours while you run errands.

Take your pressure cooker (or large stock pot) add enough olive oil to comfortably cover the bottom of the pan and put on high heat.

Chop your onions and garlic & toss into the pot, then dump the bag of marinating chicken into the pot & give it a good stir every so often as you prepare the rest of the ingredients.

Open your cans of tomato & cream of chicken soup & add to the pot, then give another good stir.

Add the frozen vegetables, water, a splash more wine & soy & spices; again giving a good stir.

Lower heat to medium/high and slice the cabbage into thin strips; as if you were making cole slaw & place gently on top of the other ingredients, not mixing it in.

Generously sprinkle with some more spices and either affix the top of your pressure cooker & cook for 1 hour on medium/high; or if using a stock pot put on the lid and cook on medium(with frequent stirring) for 3 hours.

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