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Paleo Arroz Con Pollo Recipe

This flavorful Latin Paleo Arroz Con Pollo is packed full of delicious cauliflower rice, crispy chicken, onions, peppers, and a tangy hot sauce!

Instructions

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 2 lb bone-in skin-on chicken thighs
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1 small white onion minced
  • 1 clove garlic minced
  • 1 medium bell pepper diced (or a mix of multiple colors)
  • 12 ounces cauliflower rice

Hot sauce

  • 1 bunch Fresh cilantro
  • 1 medium jalapeño
  • 4 medium green onions
  • 1 tablespoon Lime juice
  • 1 teaspoon apple cider vinegar
  • 1 medium roma tomato
  • 1 teaspoon olive oil
  • sea salt to taste
  1. Heat a large skillet over medium high heat. Season chicken with the 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, 1/4 teaspoon turmeric, and 1/4 teaspoon cayenne.
  2. Add the oil to the pan along with the chicken skin side down. Sear 10 minutes until skin is crisp, flip, cover, and continue to cook 15 minutes until cooked through. Remove and set aside. While the chicken is cooking make the hot sauce by combining all ingredients in a blender until smooth.
  3. Add the diced onion, garlic, and peppers to the skillet with a pinch of salt and cook 5-7 minutes until soft.
  4. Stir in the cauliflower rice and cook another 5 minutes until fluffy. Add the chicken back in and top with hot sauce.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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