Ingredients
Chicken tenderloins
Linguica or Chourice (Chorizo)
Head of Cabbage
Shredded Carrots, carrot slices or baby carrots (1 bag-prepared)
Chicken Bouillon (1 packet)
Con azafran (1 packet)
1 tbsp. Garlic Powder
½ tbsp. Onion Powder
½ tsp. Salt/Pepper
½ tsp. Cumin
1 stick of butter
Green onion stalk
Preparation
Preheat the oven to 375 degrees
Spray or grease a large glass 8x10 pan
Cut head of cabbage into slices or square pieces (personal preference)
Slice the linguica in 1.5 inch slices
Layer cabbage and carrots
Depending on how much you’re making you may need 2 or three levels, every level season a little
On top layer use half of ALL dry ingredients (half a packet of the bouillon and con azafran)
Nothing needs to be measured out perfect.
Next layer is raw chicken tenderloins and linguica slices
Slice butter stick into numerous pieces and scatter throughout chicken and linguica
Use the rest of the dry ingredients
Cover pan with foil
Bake for 30-45 minutes until chicken reaches 165 degrees
Top with sliced green onions