Keto Spanish Chicken and Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs
• 4 cups Cauliflower rice
• 2 tablespoons Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 1 medium Bell pepper (red or yellow)
• 1 14.5 oz can Diced tomatoes
• 1/2 cup Chicken broth
• 2 teaspoons Smoked paprika
• 1 teaspoon Dried oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• pinch Saffron threads

Instructions

1. 1Place a 12-inch skillet over medium-high heat, 375°F (190°C). Add the 2 tablespoons of olive oil and let it heat until shimmering, about 1 minute.
2. 2While the oil heats, season the 1.5 lbs of chicken thighs on all sides with the 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 teaspoons smoked paprika, and 1 teaspoon dried oregano. Place the seasoned chicken thighs in the hot skillet and sear for about 5 minutes per side, until nicely browned. Remove the chicken from the skillet and set aside on a plate.
3. 3Add the 1 medium onion and 1 medium bell pepper to the same skillet. Cook, stirring occasionally, for about 5 minutes, or until they begin to soften. Add the 4 cloves of minced garlic and cook for 1 minute more, until fragrant.
4. 4Pour in the 1 14.5 oz can of diced tomatoes, 1/2 cup chicken broth, and add the pinch of saffron threads. Stir in a little more of the 1/2 teaspoon salt and 1/4 teaspoon black pepper if desired. Bring the liquid to a gentle simmer.
5. 5Return the seared 1.5 lbs of chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes. The chicken is cooked through when its internal temperature reaches 165°F (74°C) and the juices run clear.
6. 6Stir in the 4 cups of cauliflower rice. Increase the heat slightly to medium-low, cover the skillet again, and cook for about 5 minutes, stirring occasionally, until the cauliflower rice is heated through and tender.
7. 7Serve the Keto Spanish Chicken and Cauliflower Rice immediately.

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