12 Oct


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



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

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