Romanian Cauliflower and Chicken Stew
Romanian cauliflower and chicken stew is one of those comforting, home-style dishes that quietly makes its way onto family tables during colder months.
Ingredients
- 1 kg cauliflower
- 600 gr chicken drumsticks or thighs de-boned
- 1 can chopped tomatoes
- 1 onion
- 2-3 garlic cloves
- 1 bell pepper
- 2-3 tbsp sour cream
- 1 tbsp sunflower oil
- dill optional
Instructions
- Start by boiling the cauliflower until tender but not mushy.If you are using frozen cauliflower, follow the instructions on the pack but boil for 2 minutes less.
- Heat one tbsp of oil and fry the onion until translucent.
- Add the garlic and the chopped bell pepper, and fry on a medium heat, mixing so the garlic doesn’t burn.
- Add the chicken cut in bite-size pieces.
- Fry until the chicken is seared on all sides, then add the chopped tomatoes.
- Season with salt and pepper.
- Add the boiled cauliflower and a glass of water. The liquid shouldn’t cover the cauliflower but be enough to make a sauce.
- Cover with a lid and let everything cook for another 15 minutes.
- Turn the heat off and start dressing the sauce.
- Add a ladle of sauce over the sour cream, in a bowl, and mix quick. Repeat until the sour cream reaches the temperature of the sauce.
- Pour the sour cream into the sauce and mix gently, so you don’t break the cauliflower.
- Taste and season with more salt if needed, and add the chopped dill if you’re using.
- Serve hot with crusty bread.