This week, I was craving something warm and hearty (yay Fall!). I had fresh veggies and chicken thighs in the fridge so I thought why not Chicken Stew?! Being from Louisiana, I love adding Cajun seasonings to my recipes for an extra kick. This recipe is simple, with minimal ingredients, but packs a big punch on the taste index. I use water a lot to cook with – we often forget that it’s actually a great conduit for heat. By pouring just a bit of water into the chicken, you get a lovely stew like consistency. I’m grain free, so rice doesn’t show up in my recipes. However, cauliflower rice does! I love playing around with different ways to prepare cauliflower rice. This version is simple and flavorful and can be used with lots of other meals. Enjoy!
For the chicken stew:
1 TBS Minced garlic
Cajun Seasoning Mix: Combine salt, red pepper, black pepper, chili powder, garlic powder
Himalayan Salt & Ground Black Pepper
1.5 lbs chicken thighs (boneless & skinless)
1/3 celery root, peel off outer layer then use vegetable peeler to create small slices
1/3 purple onion – thinly sliced lengthwise
1 head Broccoli – cut into florets
For the rice:
TBS Minced garlic
¾ head cauliflower – riced
½ cup diced purple onion
Handful of Fresh chopped parsley
Season chicken thighs with avocado oil, Cajun seasoning mix and minced garlic. Heat avocado oil in a large heavy skillet (preferably cast iron). Once oil is glistening, add chicken thighs to pan. Let the chicken lightly brown on one side, approximately 5 minutes. Flip the chicken over. Add celery root, onions and broccoli. Let cook for 2-3 more minutes. Add ¾ cup of water and continue to let chicken cook. While cooking, season with salt and pepper (you can add more Cajun seasoning blend now too). Cook the chicken until it’s no longer pink inside. Time will vary depending on thickness, but it should be around 10 minutes. The water should be nearly cooked out and have a thick consistency to it. If not, ladle out some of the water. Drizzle with avocado oil.
Meanwhile make the “rice”. Heat avocado oil in a pan on medium heat. Add minced garlic and sauté for 1 minute. Add cauliflower and purple onion. Continue stirring until cauliflower starts to brown. Right before serving add in freshly chopped parsley. Season with salt and pepper.
To serve, ladle chicken stew on top of cauliflower rice in a shallow bowl.