Keto Spanish Chicken and Cauliflower Rice

Ingredients

• about 680 g Chicken thighs
• 4 cups Cauliflower rice
• 2 tbsp Olive oil
• 1 medium Onion
• 1 medium Bell pepper (red)
• 4 cloves Garlic
• 2 tsp Smoked paprika
• 1/2 tsp Turmeric
• 1 cup Chicken broth
• 1 can (14.5 oz) Canned diced tomatoes
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. 2Season chicken thighs with salt, pepper, smoked paprika, and turmeric.
3. 3Sear chicken thighs on both sides until golden brown (about 4-5 minutes per side). Remove chicken from skillet and set aside.
4. 4Add onion and bell pepper to the skillet and cook until softened (about 5 minutes).
5. 5Add garlic and cook for another minute until fragrant.
6. 6Stir in cauliflower rice, diced tomatoes, and chicken broth.
7. 7Bring to a simmer, then return the chicken thighs to the skillet.
8. 8Cover and cook for 20-25 minutes, or until chicken is cooked through and cauliflower rice is tender.
9. 9Garnish with fresh parsley before serving.

Related Guides