Cooking Instructions
- 1
Cut off any excess fat from chicken thighs. Cut into bite size pieces and put in bowl, season with salt, pepper and garlic. Toss to coat all pieces. Set aside.
- 2
Prepare vegetables:
Small dice onion
Shred cabbage in large shreds
Drain corn - 3
Heat oil in large saucepan on medium high heat. Sautee chicken to color on both sides. Remove to plate and keep warm.
- 4
Next add onions to pan and cook until transparent. Add in cabbage next and sautéed until soft. Add in corn, Rotel, tomato paste, cumin, paprika, cumin and cilantro. Stir to combine. Add chicken back to pot and toss together.
- 5
Cover and reduce heat to medium low to finish cooking chicken, about 20 minutes.
- 6
Remove lid and turn heat up to medium high and add butter to make sauce. Adjust salt & pepper. Serve over rice.
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