Hearty Chicken Fricassee with Cauliflower Rice

Method

1. Heat a large pot over medium heat. Add the avocado oil, onion, carrots, celery, garlic, and bay leaves.
2. Sauté, stirring often, for 10 minutes until the onion is translucent and fragrant.
3. Add all the seasonings (salt, cumin, pepper, oregano, garlic powder) and stir well.
4. Add the chicken thighs, broth, and tomato sauce. Stir well, cover the pot with a tight-fitting lid, and let it simmer for 45 minutes, stirring occasionally.
5. When the chicken is fall-apart tender, use two forks to shred the thighs into pieces. Stir well and keep hot while you prepare the cauliflower.
6. Using a grater or the grating attachment of a food processor, shred the cauliflower into rice-like pieces.
7. Melt the butter in a skillet. Add the shredded cauliflower and cook over medium heat for 5-10 minutes, until slightly softened. Add salt while frying. Alternatively, place the grated cauliflower in a glass bowl, cover with plastic wrap, and microwave for 5-6 minutes. Mix in the butter until melted. Serve the cauliflower rice with the chicken fricassee.