CAULIFLOWER “ARROZ CON POLLO”
Time in the Kitchen: 30 minutes
Servings: 4
1 tablespoon oil
2-2½ pounds boneless
chicken thighs, cut into small cubes or strips (breast meat can also be used, but isn't as moist)
1 onion, finely chopped
1 jalapeño, finely chopped
2 garlic cloves, finely chopped
1 green bell pepper, chopped or cut into strips
1 red bell pepper, chopped or cut into strips
1 14.5-ounce can diced tomatoes
1 cup chicken stock
½ teaspoon saffron threads
1 teaspoon cumin
1 teaspoon salt
1 head cauliflower, grated
2 cups frozen peas
Rice with chicken is a simple but popular dish in many cultures. Surprisingly, substituting grated cauliflower in for the rice hardly changes how the
dish tastes. Because cauliflower does not soak up liquid as well as rice, this version will have a little more broth than traditional Arroz con Pollo, but
the flavor is still fantastic.
If you have a food processor, save time by using it to grate or slice the onion, jalapeño, garlic and bell peppers together. The cauliflower is also
easiest to grate in a food processor.
In a deep saucepan, heat oil over medium-high and add chicken. Cook for 4-6 minutes until nicely browned. Add more oil if needed, then add
onion, garlic, jalapeño, and peppers for several minutes.
Add tomatoes and their juice, stock, saffron, cumin, salt and cauliflower. Stir well. Simmer rapidly with lid on for 10 minutes, then add peas and
simmer a few more minutes.
Macronutrient Profile (perserving)