Braised Chicken with Cauliflower and Kale
Hola! Vianney from sweetlifebake.com 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.
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
Author: Vianney Rodriguez
Serves: 4
Ingredients
- 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
Instructions
- 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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