Keto Spanish Chicken and Cauliflower Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 4 cups Cauliflower Rice
• 2 tbsp Olive Oil
• 1 medium Onion
• 1 medium Bell Pepper (Red or Yellow)
• 4 cloves Garlic
• 2 tsp Smoked Paprika
• 0.5 tsp Turmeric
• 1 cup Chicken Broth
• 1 can (14 oz) Chopped Tomatoes
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Parsley

Instructions

1. 1Place a 12-inch skillet over medium-high heat (400°F / 200°C). Add the 2 tablespoons of olive oil. While the oil heats, season the 1.5 lbs of chicken thighs evenly with the 1 teaspoon of salt, 0.5 teaspoon of black pepper, 2 teaspoons of smoked paprika, and 0.5 teaspoon of turmeric.
2. 2Carefully place the seasoned chicken thighs into the hot skillet. Sear the chicken for 3-4 minutes per side, until both sides are golden brown. Remove the chicken from the skillet and set it aside on a plate.
3. 3Reduce the heat to medium (350°F / 175°C). Add the 1 medium onion, chopped, and the 1 medium bell pepper, chopped, to the same skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the 4 cloves of garlic, minced, and cook for 1 minute more until fragrant.
4. 4Stir the 4 cups of cauliflower rice into the skillet with the vegetables. Add the 1 can (14 oz) of chopped tomatoes and the 1 cup of chicken broth. Stir everything together and bring the mixture to a simmer.
5. 5Nestle the seared chicken thighs back into the cauliflower rice mixture in the skillet. Cover the skillet with a lid, reduce the heat to low (250°F / 120°C), and cook for 20-25 minutes. The chicken is cooked through when its internal temperature reaches 165°F (74°C), and the cauliflower rice should be tender.
6. 6Remove the skillet from the heat. Let the dish rest, covered, for 5 minutes. This allows the flavors to meld and the chicken to finish cooking. Before serving, sprinkle the 2 tablespoons of fresh parsley over the top.

Related Guides