Mouthwatering Gluten-Free Portuguese Chicken Stew with Cauliflower Rice – A Romantic Lunch for Four

Allergens

None (except gluten-free)

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 large cauliflower, grated into rice
• sized pieces (or 3 cups store
• bought cauliflower rice)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and green and red bell peppers, sautéing until softened, about 5 minutes.
2. Add the chicken breasts to the skillet, cooking for 3 4 minutes per side or until browned.
3. Stir in the paprika, cumin, salt, black pepper, and red pepper flakes (if using). Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan.
4. Bring the mixture to a boil, then reduce heat and simmer for 15 20 minutes or until the chicken is cooked through. Remove the chicken from the skillet and let rest for 5 minutes before slicing.
5. Add the grated cauliflower rice to the skillet, cooking for 3 4 minutes or until tender. Stir in the halved cherry tomatoes and chopped parsley.
6. To serve, place a generous scoop of the cauliflower rice mixture on each plate, followed by sliced chicken breasts. Spoon any remaining sauce over the top, and garnish with additional parsley.

Chef’s Insight

To intensify flavors, marinate the chicken in paprika, cumin, salt, black pepper, and red pepper flakes (if using) for at least 30 minutes before cooking.

Notes

This recipe is designed to be both visually appealing and packed with delicious flavor, while catering to those following a gluten-free diet.