Hokkaido Garden Inspired Spiced Chicken Rice Skillet

Ingredients

• 1 tablespoon olive oil
• 12 ounces boneless skinless chicken thighs, cut into bite-size pieces
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground caraway
• 1 cup long-grain rice, rinsed
• 1 3/4 cups low-sodium chicken broth
• 1 cup cabbage, chopped
• 1 tablespoon apple cider vinegar
• 1/4 cup parsley, chopped
• Salt and black pepper, to taste

Steps

1. Heat the olive oil in a deep skillet over medium-high heat. Brown the chicken, then transfer the chicken to a plate.
2. Cook the onion in the skillet until soft. Add the garlic and ground caraway, then stir for 30 seconds.
3. Stir in the rice and chicken broth. Cover, reduce the heat, and simmer until the rice is nearly tender.
4. Fold in the cabbage and return the chicken to the skillet. Cover and cook until the chicken is cooked through.
5. Stir in the apple cider vinegar and parsley. Season with salt and black pepper, then serve hot.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.