
By Katelyn Linton
Cauliflower Arroz con Pollo
4 steps
Prep:10minCook:30min
Updated at: Thu, 17 Aug 2023 00:09:49 GMT
Nutrition balance score
Good
Glycemic Index
28
Low
Glycemic Load
6
Low
Nutrition per serving
Calories450.6 kcal (23%)
Total Fat30.3 g (43%)
Carbs19.9 g (8%)
Sugars7.7 g (9%)
Protein26.9 g (54%)
Sodium1312.7 mg (66%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

4chicken thighs
bone-in, skin-on

1onion
diced

1red bell pepper
diced

12 ozriced cauliflower
you can use frozen

1 cpeas frozen
and thawed peas work here

3 clovesgarlic
minced

1 ctomato sauce
check label for added sugars

½ cupcilantro
chopped

1 ½ tspsalt

2 tspblack pepper

2 tspgarlic powder

2 tspcumin

2 tspcoriander
optional, but a great addition if you have it

1 tsporegano
optional, but a great addition if you have it

½ cpitted green olives

1 ½ Tbspolive oil
Instructions
Step 1
Combine the spice mixture. Coat the chicken thighs thoroughly with half the spice mixture and set aside.
Step 2
2. Heat the oil over medium-high heat in a large skillet. Place chicken thighs into the skillet skin-side down to begin, cook for 4-6 minutes on each side or until cooked through. Once the chicken is fully cooked, set aside.
Step 3
3. Using the same skillet, add the onion, bell pep- per, cauliflower, peas, garlic, and the remaining spice mixture. Saute for 10 minutes, then add the tomato sauce and cilantro.
Step 4
4. Nestle the chicken thighs back into the skillet, and simmer for another 10-15 minutes until the tomato sauce is absorbed. Add the olives just before serving.
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