Chicken and Cauliflower Stew

Author Notes

Cauliflower doesn’t get enough attention. Loaded with nutrients, it can be perfect for just about any dish. In this recipe, the cauliflower adds a nice consistency that’s light and creamy–not leaving you with that bloated feeling. Throw in chicken for added flavor and protein, this chicken stew is comfort food you can feel good about. This recipe is healthy, delicious, and even better the next day. —Ultimate Paleo Guide

  • Serves 6
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic (minced)
  • 2 cups Spinach (chopped)
  • 2 cups Cauliflower florets
  • 6 cups Chicken broth
  • 1/2 cup Coconut milk
  • 2 tablespoons Capers
  • 3 Chicken breasts
  • 1 Onion (diced)
  • Sea salt and Fresh Ground Pepper to taste
In This Recipe
  1. Heat the oil in a large stockpot or Dutch oven. Add the onions and cook until soft. Add the garlic and cook for another minute.
  2. Stir in the spinach and cauliflower and add the broth. Bring to a boil and add the chicken breasts. Reduce to a simmer and simmer until chicken is cooked, about 20 minutes.
  3. Remove chicken from the pot and shred. Add back to the pot and lightly mash the cauliflower.
  4. Stir in the coconut milk and capers, and simmer until heated through before serving.

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