Paleo Arroz con Pollo with Cauliflower Rice and Olives

Ingredients

• 1.5 lbs Chicken Thighs
• 4 cups Cauliflower Rice
• 1 Onion
• 1 Bell Pepper
• 1 Carrots
• 3 cloves Garlic
• 0.5 cup Olives
• 2 cups Chicken Broth
• 1 tsp Turmeric
• 0.5 tsp Cumin
• 2 tbsp Olive Oil
• 0.75 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Season chicken thighs with salt, pepper, turmeric, and cumin.
2. 2Heat olive oil in a large skillet. Brown the chicken thighs on all sides.
3. 3Remove the chicken from the skillet and set aside.
4. 4Add diced onion, bell pepper, and carrots to the skillet. Cook until softened.
5. 5Add minced garlic and cook for another minute.
6. 6Stir in cauliflower rice, olives, and chicken broth. Bring to a boil, then reduce heat and simmer.
7. 7Place the browned chicken thighs on top of the cauliflower rice mixture. Cover and cook until the chicken is cooked through and the cauliflower rice is tender, about 20 minutes.
8. 8Remove the chicken from the skillet. Fluff the cauliflower rice with a fork and serve with the chicken.

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