Spicy Califlower and Chicken Stew
I love spicy food and this one has everything you need in one meal.
If you are not a fan of cauliflower, switch it up for other vegetables that you like.
This is the perfect dish for vegetarian people, just omit the chicken and replace it with beans of your choice.
I use cooked leftover chicken for this recipe, but you can use 1 fresh chicken breast.
- 1/3 cup long grain brown rice
- Water for soaking the rinse
- 1/3 cup filtered water
- 1 medium head califlower, steamed and cut into bite-size florets
- 2 Tbsp coconut oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 3 ripe tomatoes, finely chopped
- 1 jalapeno seeded and finely chopped
- 1 cup kale, chopped
- 1 tsp fresh ginger finely chopped
- 1 Tbsp cumin powder
- 1 Tbsp coriander powder
- 1 tsp turmeric powder
- 1 can full-fat, unsweetened coconut milk
- 1 tsp salt
- 2 Tbsp cilantro, chopped
- Cooked chicken cut into small pieces
- In a bigger measuring cup, soak the rice with filtered water for a few hours or overnight. Using a strainer, rinse the rice under tap water until the water runs clear.
- Add the rice and 1/3 cup of filtered water to a cooking pot. Cover, bring to boil and reduce the heat to low. Cook until all the water has been absorbed. Remove the pot from heat and let sit for 5 minutes with the lid on.
- Meanwhile, steam the cauliflower for 10-12 minutes.
- If you are using a fresh chicken breast, use a big cooking pot and cook it with coconut oil until it is well done (no more pink inside). Set aside.
- Add more coconut oil and add the cumin seeds and stir until they start to “pop”.
- Then add the onions and cook until they are transparent but not overcooked. Add tomatoes, stir and cook for a few more minutes until they soften.
- Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes or until the chicken has warmed up. Stir often.
- You can serve the stew on a bed of rice or you can mix the rice into the pot.