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Greek Chicken Stew with Cauliflower Rice

Greek Chicken Stew with Cauliflower Rice

The ultimate comfort food, Greek Chicken Stew with Cauliflower Rice is a soul-warming dish bursting with flavor. Tender chicken and vibrant vegetables come together in a rich stew, making it an easy weeknight dinner. You’ll love how it satisfies your cravings while keeping things light and healthy. Make it tonight for a delightful meal!
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Greek
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 to 4 tablespoons extra virgin olive oil
  • 6 to 8 pieces boneless chicken thighs trimmed, skin on
  • 1 tablespoon Greek seasoning I use one from Spice & Tea Exchange
  • 1 teaspoon coarse sea salt
  • 1 teaspoon ground black pepper
  • 1 cup onion chopped
  • 2 tablespoons garlic minced, plus 3-4 whole cloves of garlic peeled
  • 2 tablespoons lemon juice freshly squeezed
  • 1 to 2 teaspoons oregano fresh or dried, finely chopped if fresh
  • 1 cup organic chicken stock not broth, you want the rich flavor from the stock
  • 1 cup pitted kalamata olives
  • 1/2 cup roasted red pepper chopped
  • 1 tablespoon capers drained
  • 1/4 cup sundried tomatoes in olive oil, chopped
  • 4 cups cauliflower florets
  • 3 tablespoons extra virgin olive oil
  • sea salt and pepper to taste

Equipment

  • Large Pot
  • Oven
  • Baking Sheet
  • Frying Pan
  • Peeler
  • Chef's Knife

Method
 

  1. Preheat your oven to 450 degrees. This ensures that your stew gets the heat it needs to create a wonderful flavor.
  2. Heat 3 tablespoons of extra virgin olive oil in a dutch oven over medium-high heat. You want it hot enough to get a nice sear on the chicken.
  3. Sprinkle the chicken thighs evenly with 1 teaspoon of coarse sea salt, 1 teaspoon of ground black pepper, and 1 tablespoon of Greek seasoning. This seasoning will infuse the meat with flavor.
  4. Place the chicken skin side down in the hot oil. Cook for about 3 minutes until the skin is golden brown and crispy. Flip the chicken over.
  5. Add the chopped onion, 2 tablespoons of minced garlic, 2 tablespoons of lemon juice, and 1 teaspoon of oregano. Cook for an additional 5 minutes until the onions are translucent and aromatic.
  6. Now add 1 cup of organic chicken stock, 1 cup of kalamata olives, 1/2 cup of chopped roasted red peppers, 1 tablespoon of capers, and 1/4 cup of chopped sundried tomatoes. Stir everything together to combine.
  7. Bring the mixture to a boil. Once boiling, cover the dutch oven and transfer it to the preheated oven. Let it cook for about 25 minutes. This will allow the flavors to meld beautifully.
  8. While your stew is cooking, prepare the cauliflower rice. In a separate pot, boil 4 cups of cauliflower florets for about 8 minutes or until tender. Drain thoroughly.
  9. Return the drained cauliflower to the pot and add 3 tablespoons of extra virgin olive oil, seasoning it with sea salt and pepper to taste. Using a fork, mash gently until the cauliflower resembles rice.
  10. Once the stew is done, remove it from the oven and serve it over your cauliflower rice. Enjoy the delightful flavors of your creation!

Notes

To make the most of your cooking experience, here are some practical tips for your Greek Chicken Stew with Cauliflower Rice:
  • Storage: Allow leftovers to cool completely before transferring to an airtight container. Refrigerate and use within 3 days for the best taste.
  • Freezing: This stew can be frozen for up to 2 months. Make sure to let it cool before freezing for optimal quality.
  • Pairing: Serve with a fresh green salad or warm bread to soak up the delicious stew.
  • Spice It Up: If you enjoy spicy food, add a pinch of red pepper flakes when cooking for an extra kick.
  • Experiment: Feel free to substitute the chicken for vegetarian protein options such as chickpeas for a different twist!