Skillet Cauliflower "Arroz" Con Pollo
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 Servings
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Calories
470 kcal
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Course
Dinner
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Cuisine
South American
Skillet Cauliflower "Arroz" Con Pollo
Description
This dish begins by seasoning skinless chicken drumsticks with salt, garlic powder, oregano, and black pepper before browning them in a skillet. After browning, the chicken is set aside to rest, and the pan is wiped clean. Aromatics including chopped onion, red bell pepper, garlic, and cilantro are sautéed briefly to release their flavors.
Water, tomato paste, and Sazon seasoning are added along with the chicken, which is then covered and simmered on medium-low heat for about 30 minutes until tender. After removing the chicken, riced cauliflower is added to the skillet with some olives and their brine, then the chicken is returned to the pan. The mixture simmers until the cauliflower is heated through, absorbing the sauce and flavors.
The resulting dish features tender chicken with flavorful, slightly tangy olives and a textured cauliflower base that mimics rice. This one-skillet meal balances protein and vegetables in a flavorful, lower-carb form of arroz con pollo.
Ingredients
- 4 skinless (drumsticks on the bone)
- 1/2 teaspoon kosher salt
- 1/3 cup onion chopped
- 1/3 cup red bell pepper chopped
- 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 or homemade sazon)
- 12 oz riced cauliflower medley use Green Giant Riced Cauliflower for Whole30/Paleo, brand: Green Giant, bagged
- 2 tablespoons green olives 1 tablespoon brine, pitted
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 2drumsticks, 1 cup veggies | |
| Calories | 470kcal | 24% |
| Carbohydrates | 19.5g | 7% |
| Protein | 52.5g | 105% |
| Fat | 19.5g | 30% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 218mg | 73% |
| Sodium | 978mg | 41% |
| Fiber | 5.5g | 22% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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