Chicken And Cauliflower Stew

1. 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. 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. 3

   Remove chicken from the pot and shred. Add back to the pot and lightly mash the cauliflower.

4. 4

   Stir in the coconut milk and capers, and simmer until heated through before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.