Budget-Friendly Chicken and Cauliflower Stew

Steps

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1. 1
   Rinse and drain the cauliflower. Cut the boneless chicken thighs into small pieces.
   ▶ ≈0:00
2. 2
   Heat oil in a pan and brown the chicken pieces, seasoning with salt and black pepper.
   ▶ ≈0:36
3. 3
   While the chicken cooks, finely chop the onion, garlic, and tomatoes.
   ▶ ≈1:11
4. 4
   Split the jalapeño peppers lengthwise, remove the seeds, and slice thinly.
   ▶ ≈1:51
5. 5
   When the chicken releases its juices, add the drained cauliflower and let it soften.
   ▶ ≈2:05
6. 6
   Once the cauliflower is tender, stir in the chopped onion and garlic and cook briefly.
   ▶ ≈2:20
7. 7
   Add the tomatoes and jalapeño slices, and season with additional salt.
   ▶ ≈2:37
8. 8
   Continue cooking until the tomato releases its juices and the peppers are fully cooked, allowing all flavors to meld together.
   ▶ ≈2:55
9. 9
   Serve hot. Enjoy with warm tortillas on the side.
   ▶ ≈3:24