Keto Spanish Chicken and Chorizo Skillet

Ingredients

• 1.5 lbs Chicken thighs
• 6 oz Spanish chorizo
• 4 cups Cauliflower rice
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 0.5 tsp Dried oregano
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Chicken broth
• 2 tbsp Chopped parsley

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat.
2. 2Add chicken thighs and chorizo to the skillet and cook until browned on all sides and cooked through (about 8-10 minutes per side for chicken, 5 minutes for chorizo).
3. 3Remove chicken and chorizo from the skillet and set aside. Slice the chicken into smaller pieces if desired.
4. 4Add cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until heated through.
5. 5Stir in smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
6. 6Pour chicken broth into the skillet and bring to a simmer. Cook for 2-3 minutes, or until the broth is absorbed.
7. 7Return chicken and chorizo to the skillet and stir to combine.
8. 8Garnish with chopped parsley and serve immediately.

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