Chicken and Cauliflower Rice Recipe
Chicken and cauliflower rice make for a quick and delicious dinner. It's a bit like a casserole with sweet roasted red peppers and juicy olives, layered over cauliflower rice, with crispy chicken thighs nestled on top. It's an all-in-one meal loaded with flavor, ready in just 40 minutes!
Ingredients
- 2 tablespoons olive oil, divided
- 2 cups manzanilla olives, coarsely chopped - we like to leave several whole. See notes
- ½ medium onion, minced
- 3 cloves garlic, finely minced
- ¼ cup tomato paste
- 1 cup cherry tomatoes, cut in half
- 4 roasted red peppers, chopped
- 8 bone-in chicken thighs
- 1 tablespoon smoked paprika
- 1 teaspoons sea salt, more to taste
- 2 cups chicken stock, divided
- 1 large cauliflower, chopped into small pieces (about 8 cups)
Instructions
- Heat the 1 tablespoon of the oil in a large frying pan over medium-high heat. Add the onion and cook until it is golden brown, about 5 minutes. Add the garlic and tomato paste and cook until the tomato paste starts to darken and turns fragrant, about 3-4 minutes. Add the cherry tomatoes and red peppers and let them cook for a few minutes, scraping the bottom of the pan while they cook.2 cups manzanilla olives, ½ medium onion, 3 cloves garlic, ¼ cup tomato paste, 1 cup cherry tomatoes, 4 roasted red peppers
- While the onions are cooking, start the chicken. Sprinkle the smoked paprika and sea salt over both sides of the chicken. Heat the remaining tablespoon of oil over medium-high heat in a non-stick frying pan. Add the chicken to the pan, skin side up, and cook for 5 minutes. Turn the chicken over and cook for another 5 minutes, or until the skin is crispy.8 bone-in chicken thighs, 1 tablespoon smoked paprika, 1 teaspoons sea salt
- Add the cauliflower and chicken stock to the pan with the onions and mix together. To the same pan, add the chicken skin side up, and all the pan juices then bring the pan to a boil. Reduce the heat, cover the pan, and let the chicken simmer for 10 minutes then remove the cover and simmer for another 5 minutes until it is fully cooked and most of the liquid in the pan is gone.2 cups chicken stock, 1 large cauliflower
Serving: 2 chicken thighs with ¼ of the cauliflower and sauce, Calories: 539kcal, Carbohydrates: 26g, Protein: 49g, Fat: 28g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 197mg, Sodium: 2690mg, Potassium: 1653mg, Fiber: 9g, Sugar: 10g, Vitamin A: 1805IU, Vitamin C: 132mg, Calcium: 140mg, Iron: 5mg