“Sensational Paleo Portuguese Lunch: Aromatic Chicken Stew with Cauliflower Rice and Garlic Kale”

Allergens

None (excluding potential allergens in ingredients listed)

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 large head of cauliflower, riced
• 4 cups kale, chopped
• 3 cloves garlic, minced
• 1 large onion, diced
• 2 cups chicken broth
• 1 can (15 oz) tomato sauce
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add garlic and cook for another minute, until fragrant.
3. Stir in smoked paprika and ground cumin, cooking for another 1 2 minutes to toast the spices.
4. Add chicken thighs and brown on all sides, seasoning with salt and pepper as desired.
5. Pour in the tomato sauce and chicken broth, then bring to a simmer. Cover and cook for 20 minutes or until chicken is fully cooked.
6. In a separate pan, sauté the chopped kale with a splash of water or broth until tender, about 5 7 minutes. Season with salt and pepper to taste.
7. Once the chicken is cooked, remove from the skillet and shred using two forks. Return to the sauce and stir to combine.
8. In bowls, serve cauliflower rice, followed by the chicken stew, and finally the garlic kale on top. Garnish with fresh parsley and enjoy!

Chef’s Insight

Incorporating aromatic herbs and spices like paprika and cumin elevates this dish to new heights, creating an unforgettable sensory experience.

Notes

Feel free to add more vegetables or protein as desired for varied nutritional needs and preferences. - Adjust spices and seasonings according to personal taste.