Whole30 Arroz con Pollo
Elevate your dinner game with this flavorful Whole30 Arroz con Pollo, a healthy twist on the classic Latin American dish. Perfectly seared bone-in chicken thighs are simmered to tender perfection in a fragrant blend of garlic, cumin, smoked paprika, and chili powder, creating a rich, savory base. Instead of traditional rice, this Whole30-friendly recipe features cauliflower rice, which soaks up the vibrant tomato-infused sauce while keeping it low-carb and grain-free. Bright pops of sweetness from tender peas and a zesty finish of fresh cilantro and lime bring everything together for a wholesome, satisfying meal. Quick to prep and packed with nutrients, this one-skillet recipe is ideal for busy weeknights or meal prep. Trust us—you're going to fall in love with this wholesome, comforting dish!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion
- 1 large red bell pepper
- 4 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 4 cups cauliflower rice
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 medium lime
Instructions
Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken thighs, skin side down, and cook until golden brown (about 6-7 minutes). Flip and cook for an additional 4-5 minutes. Remove chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and red bell pepper, and sauté until softened, about 5 minutes.
Add the minced garlic, cumin, smoked paprika, and chili powder to the skillet. Stir for about 1 minute until fragrant.
Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Stir in the tomato paste until fully incorporated.
Return the chicken thighs to the skillet and add the bay leaf. Reduce heat to medium-low, cover, and let simmer for approximately 25-30 minutes or until the chicken is cooked through.
While the chicken is cooking, prepare the cauliflower rice if not using pre-packaged. Grate cauliflower using a box grater or food processor.
Once the chicken is cooked, remove it from the skillet. Add cauliflower rice and frozen peas to the skillet, stirring well to coat in the sauce.
Increase the heat to medium and cook the cauliflower rice mixture until tender, about 5-7 minutes.
Return the chicken to the skillet to warm through. Adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3651 mg | 159% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 35.1 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3880 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.
