Our family’s favorite Arroz con Pollo now made in a Whole30 approved version! All the same authentic home cooked flavors, but for this recipe we are substituting rice with cauliflower!
Cooking time: 40 min
Ingredients
one pack of chicken legs (5-6 pieces)
Zesty Cilantro 1/2 of a cup
oil for cooking (we use olive oil)
1 roasted bell pepper (comes in a can or jar)
1 medium onion sliced
8 oz of tomato sauce
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 cups of water
2-3 bay leaves
4 cups of riced cauliflower
Instructions
MARINATE your chicken legs in the Zesty Cilantro sauce. While the chicken is marinating (10-15 min) Thinly slice your veggies.
HEAT oil in a pot at medium heat. A deep pan also works for this recipe. Just make sure you have a lid for it and that it’s big enough to cook the riced cauliflower and chicken together.
ADD your chicken legs to the hot oil and sear 6 min per side.
REMOVE the chicken legs and set aside. Don’t worry if they are still not fully cooked, we will cook them again at the end.
ADD to the pan your onions and bell pepper slices. Saute for 5 minutes.
ADD the tomato sauce and season with salt, pepper, and a couple of bay leaves.
ADD back the chicken legs and cover with the 1 cup of water.
COVER the pot and let it cook at medium heat for 20 minutes.
UNCOVER the pot and add the 4 cups of riced cauliflower.
SWITCH the temperature to high and let the sauce reduce. You’ll notice your cauliflower rice will absorb most of the sauce. This step takes about 5 minutes.
REMOVE from heat and serve warm. If you like heat, this dish pairs perfectly with our Ghost Pepper Tamarind!
