Paleo Arroz con Pollo (Chicken and Rice)

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless)
• 4 cups Cauliflower Rice
• 1 medium Onion
• 1 medium Bell Pepper (red or yellow)
• 2 medium Carrots
• 3 cloves Garlic
• 2 cups Chicken Broth
• 2 tbsp Tomato Paste
• 2 tbsp Coconut Oil
• 1 tsp Turmeric
• 1/2 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

1. 1Place a 12-inch skillet or Dutch oven over medium-high heat (190°C/375°F). Add the 2 tablespoons of coconut oil. Once the oil is shimmering, add the 1 medium onion (chopped), 1 medium bell pepper (chopped), and 2 medium carrots (chopped). Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened.
2. 2Add the 3 cloves of garlic (minced), 1 teaspoon of turmeric, and 1/2 teaspoon of cumin to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
3. 3Add the 1.5 lbs of chicken thighs to the skillet. Cook for 3-4 minutes per side, until browned on all sides. The chicken does not need to be cooked through at this stage.
4. 4Stir in the 2 tablespoons of tomato paste until it coats the chicken and vegetables. Pour in the 2 cups of chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low (150°C/300°F). Cover the skillet and cook for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. 5Uncover the skillet and stir in the 4 cups of cauliflower rice, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cover the skillet again and cook for 5-7 minutes, or until the cauliflower rice is tender.
6. 6Serve the Paleo Arroz con Pollo hot.

Related Guides