Season chicken thighs with salt and pepper. Tear florets from cauliflower (about 2 cups). Salt n pepper the cauliflower florets and soak in the water.
Chop the kale and dice the onion.
Begin heating oil over medium high heat in dutch oven or 8 quart stock pot.
Because all of them won't fit, brown half of the chicken thighs in the dutch oven (5 to 7 mins), remove and brown the other half. Set aside for a moment.
Reduce the heat to medium and saute the onions (3-5 mins).
Add the cauliflower florets to the pot (and the water). Add the tomatoes with juice, chopped kale, and Tabasco. Now add the chicken and immerse in the sauce.
Bring to a boil then reduce to simmer, leaving the lid on to keep moist. Cook for 25 to 30 mins.
Now prepare the quinoa (or whatever) and serve over...
