Paleo Trinidadian Chicken Pelau
Transport your taste buds to the vibrant Caribbean with this Paleo Trinidadian Chicken Pelau—a healthy, grain-free take on the iconic one-pot comfort dish. This mouthwatering recipe combines tender, marinated chicken thighs with caramelized coconut sugar to create a rich depth of flavor, perfectly balanced by the creamy coconut milk and aromatic herbs like thyme and scallions. Instead of traditional rice, nutrient-packed cauliflower rice serves as the base, soaking up the flavors of sautéed vegetables, spicy Scotch bonnet (optional), and the succulent chicken. Ready in under an hour, this wholesome and paleo-friendly meal is perfect for weeknight dinners or entertaining guests, offering bold Trinidadian-inspired flavors with a nutritious twist. Garnished with fresh parsley for a vibrant finish, serve this dish hot and savor every spoonful of its tropical warmth!
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Recipe Information
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.25 cup coconut aminos
- 2 tbsp lime juice
- 2 tbsp avocado oil
- 1 tbsp coconut sugar
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 4 cups cauliflower rice
- 1 cup unsweetened coconut milk
- 2 scallions, chopped
- 1 tsp fresh thyme leaves
- 1 hot pepper (e.g., Scotch bonnet, finely chopped; optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
In a large bowl, season the chicken thighs with sea salt, black pepper, smoked paprika, and garlic powder. Add coconut aminos and lime juice. Mix well, cover, and let marinate for at least 15 minutes or up to overnight in the refrigerator.
Heat the avocado oil in a large, deep skillet or Dutch oven over medium heat.
Add the coconut sugar to the skillet and let it melt, stirring occasionally, until it forms a dark caramel (about 2-3 minutes). Be careful not to let it burn.
Place the marinated chicken thighs into the skillet, skin-side down. Sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the diced onion, garlic, carrot, and bell pepper. Sauté for 3-4 minutes until vegetables are softened.
Add the cauliflower rice to the skillet and stir to combine with the vegetables.
Pour in the coconut milk and stir in the scallions, thyme, and optional hot pepper. Return the seared chicken thighs to the skillet, nestling them into the cauliflower rice mixture.
Cover the skillet, reduce the heat to low, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Remove the skillet from heat. Sprinkle with fresh parsley and serve hot, ensuring each plate gets a portion of chicken and the cauliflower rice mixture.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.8 g | 242% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 4419 mg | 192% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 50.4 g | ||
| Protein | 178.9 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3899 mg | 83% | |
*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.
