Braised Chicken with Cauliflower and Kale

Hola! Vianney from here to share with you a hearty bowl of comfort that is sure to hit the spot when the temperatures drop. Enjoy!

When the temperatures begin to drop I find myself craving a hearty bowl of deliciousness from stews to soups anything that wraps me in warmth. This recipe is my go-to on Sunday’s when I want to curl up on the couch with a steamy bowl of goodness paired with a crisp glass of Kendall-Jackson Sauvignon Blanc.

Braised Chicken with Cauliflower and Kale

This braised dish is not only delicious but versatile.  Feel free to replace the chicken for pork or kale for spinach and you can easily add a garbanzo, black beans or brown rice for a complete meal in a bowl.  A few sprinkles of grated parmesan cheese would be amazing.

Braised chicken with Cauliflower and Kale
Serves: 4
  • 1 pound chicken breasts, diced into 1 inch pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 4 tablespoon olive oil
  • 1 medium onion, dice
  • 1 orange bell pepper, diced
  • 3 garlic cloves, minced
  • 2 cups cauliflower florets
  • ¼ cup fresh lime juice
  • 1 cup chicken broth
  • ¼ cup dried cranberries
  • 3 cups kale
  1. Liberally season chicken with salt, pepper, cumin and oregano. In large nonstick pan heat oil over heat medium-high heat, add chicken and cook until golden brown on each side, about 4 minutes. Remove from pan. Add onion, bell pepper, garlic and sauté until light and translucent, about 4 minutes then add cauliflower florets and continue to cook until lightly brown. Return chicken to pan, add fresh lime juice, chicken broth and cranberries and bring to a boil. Boil for 2 minutes then reduce heat, cover and simmer for 10 minutes. When ready to serve, stir in kale; serve warm.


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