Bring chicken broth to a boil (Rachael Ray used beef broth).
Add frozen cauliflower.
Boil for about 8-10 minutes.
Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
Smash with a masher. Should be the consistency of mashed potatoes.-- yum!
o serve with Chicken stew.
To make Chicken stew:
Fry Chicken in hot
oultry seasoning.
dredge the chicken in flour.
in a
o a simmer and add chicken tenders, poach 6 to 7
ff heat.
Meanwhile, season chicken with thyme, salt and pepper
over medium-high heat. Add chicken, begin to brown 4 minutes
emperature 30 minutes.
While chicken stands, pulse tomatoes with their
grees F.
Place the chicken breasts on a sheet pan
br>Stew:
Bring the 1 1/2 cups of chicken broth
To make the stew:
Heat the oil in
he end bones from the chicken pieces; wash the pieces three
br>Add the green chillies, chicken, and thin coconut milk. bring
ide, shallow bowl.
Season chicken with salt and pepper; dredge
Sprinkle the chicken pieces with 1/2 teaspoons
he vegetables soften. Add the chicken and Italian seasoning and cook
o the sauce of the stew. You can omit this step
up olive oil. Add the chicken thighs, turn to coat with
To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf
Boil chicken until done; separate chicken from broth and set aside to cool.
Add all ingredients except flour to broth and cook until vegetables are tender.
Remove bone from chicken and break chicken into small pieces.
Add to mixture.
Add 3 tablespoons flour to cold water and stir until smooth.
Add to chicken stew. Cook until thickened, about 5 minutes.
nother large pot. Divide the chicken legs and breasts, the squash