INGREDIENTS
2 tbsp
avocado oil, divided
1
onion, diced
3
garlic cloves, minced
1 1/2
lbs. boneless, skinless chicken thighs, diced into bite sized pieces
1/2
medium cauliflower, cut into florets (about 2 cups)
1 tsp
cumin
1 tsp
fine sea salt
1/2 tsp
ground black pepper
1 cup
long grain white rice, rinsed well and drained
1 cup
Stonewall Kitchen Salsa Verde
1 1/2 cups
good quality chicken broth
cilantro, for garnish