One-Pot Chicken Thigh and Cauliflower Stew

Ingredients:

• 2lb of chicken thighs
• 2lb-2.5lb of cauliflower
• 4 tomatoes
• 2 onions
• 2 tbsp of all purpose flour
• 2 cups of water
• 1/3 cups of oil
• Salt to taste
• Paprika to taste

Prepare ingredients: if you use other chicken parts than thighs you may need to adjust cooking time accordingly:

Rinse chicken and pat dry with paper towels; warm up frying pan with all oil over moderate heat, fry all chicken thighs from both sides until brown colored, move ready chicken to a plate, leave oil in:

Peel and chop both onions, add to the frying pan with oil where chicken was fried in, reduce heat to low and fry onions until soft:

Mix in 2 table spoons or flour in:

Remove skin from tomatoes:

Grate tomatoes on big slots of grater and add to onions:

Salt to taste and season with paprika, mix:

Move tomato and onion sauce to the pot (if you have cast iron one – use it):

Add chicken thighs you fried earlier:

Add water so the chicken if is mostly covered (but not too much, or you will get too much of sauce); cover with a lid, put on low heat burner and simmer it until chicken is soft (mine took about 20 mins):

Separate cauliflower in florets of the same size and rinse:

When chicken if ready, add cauliflower florets to the pot, cover with a lid again, and cook until cauliflower is soft but not overcooked (10-15 mins):