Cauliflower “Arroz” con Pollo
with olives / peas and carrots
We are excited to introduce our paleo twist on this one-pan Spanish rice dish. Giving the chicken thighs a good sear on the stove before adding the other ingredients will help build flavor.
Smarts: Cook time will vary a bit depending on the thickness of the chicken thighs and the size of the cauliflower "rice". Just be sure to check the chicken for doneness and taste to make sure the cauliflower rice is tender before pulling the pan out of the oven.
Smarts: Cook time will vary a bit depending on the thickness of the chicken thighs and the size of the cauliflower "rice". Just be sure to check the chicken for doneness and taste to make sure the cauliflower rice is tender before pulling the pan out of the oven.
Tags
Ingredients
Cauliflower “Arroz” con Pollo:
- Onions, medium - 1, diced
- Garlic - 2 cloves, chopped
- Cauliflower florets - 16 oz
- Coriander, ground - 1 1/2 tsp
- Cumin - 1 1/2 tsp
- Turmeric - 1/2 tsp
- Oregano, dried - 1/2 tsp
- Black pepper - 1/2 tsp
- Salt - 1/2 tsp
- Chicken thighs, boneless and skinless - 4
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Tomato paste - 2 Tbsp
- Vinegar, apple cider - 2 tsp
- Stock, any type - 1/2 cup
- Peas and carrots, frozen - 1 1/2 cups
- Olives, green and pitted - 1 cup
- Olive brine (opt) - 1 tsp (from a jar of olives)
- Salsa - for serving
Nutrition Facts
Amount Per Serving
Calories
367
Just a moment...
% Daily Value
Total Fat
17g
27%
Just a moment...
Saturated Fat
3g
16%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
142mg
47%
Just a moment...
Sodium
868mg
36%
Just a moment...
Total Carbohydrate
21g
7%
Just a moment...
Dietary Fiber
7g
28%
Just a moment...
Sugars
6g
Just a moment...
Protein
35g
Just a moment...
Prep
- Onions / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) - Prep as directed. (Can be done up to 5 days ahead)
- Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. (Note: do not cook cauliflower rice.) Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Spice mix - Combine coriander, cumin, turmeric, oregano, black pepper, and salt. (Can be done up to 5 days ahead)
- Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
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Make
- Heat oven to 400F / 204C.
- Heat a Dutch oven with a lid over medium-high heat. Add first part of oil and then chicken to heated oil. Sear chicken on both sides until golden brown but not cooked through. Set chicken aside and return pan to heat.
- Add second part of oil and then onions. Saute until soft, ~3 minutes. Add garlic and spice mix and saute 1 minute. Add tomato paste and saute 1 minute more.
- Add vinegar to pan and saute for 1 minute, scraping up any brown bits on the bottom of the pan.
- Add cauliflower rice and stir until coated in spices.
- Stir in stock, frozen peas and carrots (no need to defrost them first), olives, and olive brine and bring to a simmer. Place chicken on top of cauliflower rice. Cover with a lid and transfer to the oven. Bake, covered, until chicken is cooked through, 18 to 20 minutes.
- Serve chicken and cauliflower rice with salsa. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
367
Just a moment...
% Daily Value
Total Fat
17g
27%
Just a moment...
Saturated Fat
3g
16%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
142mg
47%
Just a moment...
Sodium
868mg
36%
Just a moment...
Total Carbohydrate
21g
7%
Just a moment...
Dietary Fiber
7g
28%
Just a moment...
Sugars
6g
Just a moment...
Protein
35g
Just a moment...
Reviews
Ratings
63 reviews
I thought this was pretty easy to put together. Had a small number of olives, and added some capers to complete the dish.
0 HelpfulSecond time making this one and we love it. I do omit the olives but do add the brine. My one year old ate this like a champ!
0 HelpfulVery tasty. I freaking love olives, so 1 cup was fine for me. If you're 'meh' on olives, go with 1/2 - 3/4 cup. This recipe was ingredient intensive, so prepping/measuring stuff ahead of time goes a long way to cut down on the cooking time. But the end result is very good and reheats for lunch like a champ! This will go in my favorites category.
0 Helpful