Braised Chicken Thighs with Cauliflower
You'll need a Dutch oven or a deep skillet with a lid for this recipe. You can substitute adobo seasoning for the salt, granulated garlic and turmeric
Ingredients
- 2 teaspoons vegetable or canola oil
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon turmeric
- 6 boneless skinless chicken thighs
- 1/2 cup diced onion
- 1/2 cup diced red pepper
- 1 minced garlic clove
- 1/2 cup chicken broth
- 1 head cauliflower separated into florets
- 1 bunch asparagus chopped into 1 inch pieces
Instructions
- Season the chicken thighs with the salt, granulated garlic and turmeric.
- Heat your pan with 2 teaspoons of oil
- Brown the chicken for 4-5 minutes on each side. You may have to do this in batches.
- Remove the chicken to a separate plate
- Saute the onion and red pepper in the oil left in the pan until they are translucent. Reduce the heat and add the garlic and saute for 1 minute more
- Add the chicken broth and turn the heat up to a simmer.
- Add the cauliflower and top with the chicken, pour in any chicken juices accumulated
- Cover and cook for 5 minutes
- Add the asparagus, cover and steam for 5 more minutes
- SERVE