Paleo Arroz con Pollo
Savor the vibrant flavors of Paleo Arroz con Pollo, a wholesome twist on the classic Latin dish that's perfect for those adhering to a paleo lifestyle. This recipe swaps traditional rice for tender cauliflower rice, creating a lighter yet equally satisfying meal. Juicy, seared chicken thighs are simmered to perfection in a fragrant blend of garlic, cumin, smoked paprika, and tomatoes, while fresh cilantro and lime wedges add a burst of freshness to the dish. With just 15 minutes of prep and a single skillet required, this gluten-free, grain-free, and dairy-free recipe is as convenient as it is flavorful, making it a go-to choice for busy weeknight dinners or crowd-pleasing family meals. Healthy, hearty, and irresistibly aromatic—this Paleo Arroz con Pollo is your ticket to a deliciously guilt-free indulgence!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- 1 can can of diced tomatoes (14.5 oz)
- 1 leaf bay leaf
- 4 cups cauliflower rice
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken thighs and cook until browned on each side, about 4-5 minutes per side. Remove chicken and set aside.
In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until the onions are translucent.
Stir in the minced garlic, ground cumin, smoked paprika, dried oregano, sea salt, and black pepper. Cook for 1 minute until fragrant.
Pour in the chicken broth and the entire can of diced tomatoes along with the juice. Stir well to combine.
Return the chicken thighs to the skillet and add the bay leaf. Bring the mixture to a simmer.
Lower the heat, cover, and cook for about 20 minutes until the chicken is cooked through and tender.
Remove the chicken once again and add the cauliflower rice to the skillet. Stir to combine with the juices and let it cook for about 5 minutes until the cauliflower rice is tender.
Return the chicken to the skillet to warm through.
Remove the bay leaf and sprinkle the dish with fresh cilantro.
Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 4291 mg | 187% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 36.1 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 418 mg | 32% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4291 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
