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Welcome to episode three of Dinner Roulette, where my followers vote on the ingredients and I come up with a recipe! This time, you guys chose chicken cutlets, cauliflower and rice. I was thinking of some more obvious ideas, but then it hit me….SOUP! And here we are. This soup is hearty and delicious and definitely going to be a new favorite!
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Hawaij Spiced Chicken Cauliflower and Rice Stew
Ingredients
- Chicken:
- 2 lb chicken cutlets, (white or dark) cut in bite size pieces
- 1 teaspoon kosher salt
- 2 Tablespoons oil
- For Stew:
- 2 Tablespoons oil
- 1 onion, diced
- 1 Tablespoon kosher salt, divided
- 4 stalks celery, thinly sliced
- 3 cloves garlic OR 3 cubes frozen garlic
- 1-2 carrots, diced
- 24 oz frozen cauliflower, defrosted and chopped into bite size pieces
- 2 Tablespoons Hawaii for soup
- 2 bay leaves
- 1 teaspoon chili powder
- 3/4 cup rice
- 4 cups broth
- 6 cups water
- juice of 1/2 lemon
Instructions
1. Toss chicken cubes with salt to distribute evenly.
2. Heat oil in a large soup pot over high heat; add chicken. Allow chicken to cook for 2-3 minutes, without moving it, until it’s got some browning at the edges. Flip and cook on the other side for another 2-3 minutes. Remove from pot and set aside.
3. Heat oil in pot over medium-high heat. Add onions and half of the salt. Cook for about 5 minutes, until onions are softened.
4. Add celery, garlic and carrots; cook for another 5-8 minutes, until fragrant. Add cauliflower and cook for another 5 minutes.
5. Add Hawaij, bay leaves, chili powder, remaining salt and rice. Stir to combine. Add reserved chicken, broth and water; cover pot and bring to a boil. Once broiling, reduce heat to a simmer and cook for about 40 minutes, until rice has softened and stew has thickened.
6. Add lemon juice and stir to combine. Adjust salt to taste.
Notes
Plan ahead: This soup can be frozen in an airtight container.
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