Keto Spanish Chicken and Cauliflower Rice

Ingredients

• 1.5 lb Chicken Thighs
• 4 cups Cauliflower Rice
• 2 tbsp Olive Oil
• 1 medium Onion
• 4 cloves Garlic
• 1 medium Bell Pepper (Red)
• 1 can (14.5 oz) Diced Tomatoes
• 1 tbsp Smoked Paprika
• 0.5 tsp Turmeric Powder
• 0.5 cup Chicken Broth
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1/4 tsp Saffron threads

Instructions

1. 1Place a 12-inch skillet over medium-high heat (400°F / 200°C). Add the 2 tablespoons of olive oil and let it heat until it shimmers, about 1 minute.
2. 2While the oil heats, season the 1.5 lb of chicken thighs on all sides with the 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 tablespoon of smoked paprika, and 0.5 teaspoon of turmeric powder.
3. 3Carefully place the seasoned chicken thighs into the hot skillet. Sear the chicken for 3-4 minutes per side, until it is golden brown. Remove the chicken from the skillet and set it aside on a plate.
4. 4Add the 1 medium onion, chopped into 1/2-inch pieces, and the 1 medium red bell pepper, also chopped into 1/2-inch pieces, to the same skillet. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
5. 5Add the 4 cloves of garlic, minced, to the skillet. Cook for 1 minute more, stirring constantly, until you can smell the garlic's fragrance.
6. 6Stir in the 1 can (14.5 oz) of diced tomatoes, breaking them up slightly with your spoon. Add the 0.5 cup of chicken broth, the 1/4 teaspoon of saffron threads, and the 4 cups of cauliflower rice. Stir everything together and bring the mixture to a gentle simmer.
7. 7Nestle the seared chicken thighs on top of the cauliflower rice mixture in the skillet. Cover the skillet tightly with a lid.
8. 8Reduce the heat to low (250°F / 120°C). Let the dish simmer gently for 25-30 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C), and the cauliflower rice should be tender.

Related Guides