Cauliflower Chicken Chili

• Gluten free

• Meat

  • 300 g Chicken breast, boneless

• Produce

  • 1 Avocado
  • 1 Bay leaf
  • 1 Cauliflower
  • 1 Chipotle chili
  • 1 Cilantro, fresh
  • 1 Garlic
  • 1 Jalapeno pepper
  • 1/2 cup Kidney beans, Cooked red
  • 1 Lemon, wedges
  • 1 Onion, large
  • 1 Oregano 1 tspn, Dried
  • 5 Plum tomatoes, Red
  • 1 Red bell pepper

• Canned Goods

  • 2 cups Chicken stock
  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 1 Cumin, powder

• Dairy

  • 1 Mexican-blend cheese
  • 1 Sour cream

Found on theflavoursofkitchen.com

Description

Ingredients

• Boneless Chicken breast300 gms
• Cauliflower (Cut into small florets)1 cup
• Cooked red kidney beans1/2 cup
• Vegetable oil3 tbsps
• Bay leaf1
• Garlic5-6 pods of
• Jalapeno pepper , sliced1
• Large Onion1
• Red bell pepper1
• Red plum tomatoes5-6
• Tomato paste2 tbsps
• Cumin Powder2 tspns
• Dried Oregano1 tspn
• Chipotle chili powder/ Smoked paprika2 tsps
• Paprika1 tsp
• Chicken stock2-3 cups
• Salt and pepperto taste
• Fresh Cilantro
• Sour Cream
• Avocado
• Mexican Blend Cheese
• Lemon wedges

Directions

• In a big pot bring water to boil. Add some salt. Using a sharp knife give sharp but not so deep slits on tomatoes. Add tomatoes to the boiling water and cook till the outer skin starts to loosen. After 20 minutes switch off the gas and let it cool. (You can also use equal quantity of canned tomatoes)
• Cut chicken breast into small cubes. Season with salt and pepper.
• In a pan add 1 tbsp oil. Once hot add Chicken cubes. Stir fry till lightly golden brown(about 3-5 minutes).Remove and keep aside.
• In the same pan add another tablespoon of oil. Add Cauliflower florets. Season it with little salt. And fry them till golden brown in colour. Remove and keep aside.
• In the same pan add remaining oil. Add bay leaf followed by Minced garlic. Once the garlic is aromatic add chopped jalapeno followed by chopped onions. Cook till they look soft and light golden brown in colour.
• Add chopped peppers and cook till soft.
• While the peppers are cooking remove the skin from blanched tomatoes. Roughly chop them and reserve all the juices.
• When peppers are done add chopped tomatoes along with its juice, tomato paste. Cook for a minute. Then add cumin powder,Chipotle,paprika and Oregano. Cook for another 4-5 minutes.
• Then add Cooked beans,Cauliflower florets and chicken cubes. Add chicken stock. Check the seasoning and add salt pepper accordingly.
• Close the pan with a lid and let it simmer for 30 minutes.
• Garnish with Chopped fresh coriander leaves and top it with avocado,dollop of sour cream and shredded mexican blended cheese(I didn't have sour cream and cheese on hand).Serve along side some Cilantro lime rice/Nachos/Rustic bread.