I wouldn’t say that I went on a lot of trips when I was growing up but, since my mom worked in the airline industry back then, I did take some special ones. For example, my parents took me on a four-day trip to Jamaica when I was only six years old. I don’t remember a lot about our mini-vacation. But, two things stick out in my mind about our time away from home: it was exciting to be able to tell my classmates and teacher why I would be missing a few days of school and the food that I ate while we were there was delicious!
Over the years, I’ve eaten various Jamaican dishes that were equally as tasty as that vacation food was. However, I haven’t been deliberate about seeking out recipes shared by residents of this fascinating island country until recently. Better late than never, right? And, one dish that I’ve come across time and time again recently is Jamaican Cabbage. While it may not be as commonplace as jerk chicken or beef patties, having access to several different recipes that allow me to prepare one of my favorite vegetables in multiple ways is exciting!
The challenging thing about some of the recipes that I’ve found is that they often take a while to prepare. But, if you’ve been following along as I build and share my collection of 15-Minute recipe hacks, I enjoy finding ways to make preparing cultural dishes as easy as possible for busy parents. And, the one that I’m sharing this week–my 15-Minute Jamaican Cabbage With Chicken dish–is no different. Keep reading to see if you might want to add this one to your family’s collection of go-to recipes. If you like it and are on Pinterest, save it to your board using the recipe pin I created.
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What You’ll Need To Make 15-Minute Jamaican Cabbage With Chicken (Six servings)
*2 Tablespoons of Olive Oil
*1.25 Cups (or 10 ounces) of Mirepoix (Onion, Carrot and Celery Blend)
*2 Cups of Mixed Bell Peppers
*3 Cups of Coleslaw Mix
*2 Cups of Cooked Chicken Breast–I used a roasted chicken that I purchased at my local grocery store. You can do that, too, or use leftover chicken if you have some on hand.
*4 Cups of Chicken Stock
*2 Teaspoons of Allspice
*1 Teaspoon of Thyme
*1 Teaspoon of Coriander
*1 Teaspoon of Turmeric
*1/2 Teaspoon of Cumin
*Salt (to taste)
*3 Cups of White Rice
15-Minute Jamaican Cabbage With Chicken
1. Heat 1 tablespoon of olive oil over high heat in a large pan. Then sautee the mirepoix and peppers for 3 minutes.
2. Add cooked chicken and continue cooking for 2 minutes.
3. Next, add the coleslaw mix and continue cooking for 3 minutes, stirring frequently.
4. Pour in the chicken stock next. Then sprinkle into the pan all of your seasonings. Stir the contents of the pan well to make sure everything gets mixed together. Allow the dish to continue cooking for 7 minutes. Note: If you’re planning on serving rice with this dish, you can prepare it while the dish is cooking. I used a microwaveable white rice that was ready in about 4 minutes.
Possible Substitutions: If you have the time to do prep work prior to cooking, you can cut up, dice or julienne the onion, carrot and celery that you use for this dish. Just aim at having about 1/3 cup of each.