Skillet Cauliflower "Arroz" Con Pollo
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Skillet Cauliflower "Arroz" Con Pollo (Spanish chicken and rice) is a dish I grew up eating, and is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!
- 4 skinless (drumsticks on the bone)
- 1/2 teaspoon kosher salt
- 1/3 cup chopped onion
- 1/3 cup chopped red bell pepper
- 2 cloves garlic (minced)
- 2 tbsp cilantro (chopped)
- 1 tbsp olive oil
- 1/2 cup water
- 1 tablespoon tomato paste
- 1/2 teaspoon Sazon seasoning (store bought ore homemade)
- 12 oz bag Green Giant Riced Cauliflower Medley (use Green Giant Riced Cauliflower for Whole30/Paleo)
- 2 tablespoons pitted green olives (1 tablespoon brine)
Season chicken with 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon oregano and black pepper.
Heat a medium skillet over medium-high heat, add 1/2 teaspoon of oil and sauté the chicken until browned on all sides, about 5 minutes. Remove chicken and set aside. Wipe the skillet.
Heat remaining 2 1/2 teaspoons oil in skillet, then add onions, peppers, garlic and cilantro. Sauté, stirring about 2 minutes. Add water, tomato paste, sazon, 1/4 teaspoon salt and return the chicken to the skillet. Cover and cook on medium-low heat 30 minutes, turning half way, until the chicken is tender and cooked through. Remove chicken to a plate.
Add the Green Giant Riced Veggies, increase heat to medium-high and stir well, return the chicken to the skillet, add the olives with a little of the brine (liquid) from the olive jar, cover and simmer until heated through, about 6 minutes.
Serving: 2drumsticks, 1 cup veggies, Calories: 470kcal, Carbohydrates: 19.5g, Protein: 52.5g, Fat: 19.5g, Saturated Fat: 3.5g, Cholesterol: 218mg, Sodium: 978mg, Fiber: 5.5g, Sugar: 5g
Freestyle Points: 8
Points +: 12