Paleo Jollof Rice with Cauliflower and Chicken

Ingredients

• 4 cups Cauliflower rice
• 1.5 lbs Chicken thighs (boneless, skinless)
• 2 large Tomatoes (diced)
• 1 large Red bell pepper (diced)
• 1 medium Onion (chopped)
• 1 small Scotch bonnet pepper (minced, adjust to taste)
• 2 tbsp Tomato paste
• 2 cups Chicken broth
• 3 tbsp Olive oil
• 1 tsp Thyme
• 1 tsp Curry powder
• 1 tsp Salt
• 1 leaf Bay leaf

Instructions

1. 1Season the chicken thighs with salt, thyme, and curry powder. Heat 2 tablespoons of olive oil in a large pot over medium heat and brown the chicken on all sides. Remove the chicken and set aside.
2. 2In the same pot, add the chopped onions and sauté until softened. Add the diced tomatoes and red bell pepper and cook for about 5 minutes.
3. 3Stir in the tomato paste and minced scotch bonnet pepper and cook for another 2 minutes.
4. 4Pour in the chicken broth and bring to a simmer. Add the bay leaf.
5. 5Return the browned chicken to the pot and add the cauliflower rice. Stir well to combine.
6. 6Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the cauliflower rice is tender and the chicken is cooked through.
7. 7Remove the bay leaf before serving. Drizzle with remaining olive oil if desired.

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