Why You’ll Love This Recipe
This Cauliflower Arroz Con Pollo is an excellent way to enjoy the bold flavors of the classic dish while keeping it healthy and low-carb. The cauliflower rice takes on all the wonderful flavors from the chicken, spices, and broth, making it a filling and nutritious meal. The combination of cumin, turmeric, and paprika gives it a depth of flavor, while the juicy chicken thighs make the dish hearty and satisfying. Plus, it’s made in one pan, making cleanup a breeze!
Ingredients
For the Dish
- 1 head cauliflower, riced (or 4 cups pre-riced cauliflower)
- 1 lb boneless, skinless chicken thighs, diced
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika
- Salt and pepper to taste
For Garnish
- 2 tbsp chopped fresh cilantro
- 1 lime, cut into wedges (optional for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Cook the Chicken
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced chicken thighs and cook for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
Step 2: Sauté Vegetables
- In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the diced onion, red bell pepper, and minced garlic for about 3-4 minutes until soft and fragrant.
Step 3: Add Spices
- Stir in the ground cumin, turmeric, and paprika. Cook for another 30 seconds to allow the spices to become aromatic.
Step 4: Add Liquids
- Add the tomato sauce and chicken broth to the skillet. Stir to combine and let it simmer for 2-3 minutes to blend the flavors.
Step 5: Cook the Cauliflower Rice
- Stir in the cauliflower rice and frozen peas. Mix well to coat the cauliflower with the sauce and spices. Let it cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and has absorbed the flavors.
Step 6: Combine Chicken and Finish
- Return the cooked chicken to the skillet and stir everything to combine. Season with salt and pepper to taste.
Step 7: Garnish and Serve
- Garnish with fresh cilantro and serve with lime wedges, if desired.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Make It Spicier: Add a pinch of cayenne pepper or a sliced jalapeño to the dish for a bit of heat.
- Swap the Chicken: You can use chicken breast instead of thighs, though thighs tend to stay juicier and more flavorful.
- Add More Veggies: Add additional vegetables like zucchini, carrots, or peas for more texture and nutrition.
- Vegan Version: Substitute the chicken with chickpeas or tofu for a plant-based version of this dish.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the cauliflower arroz con pollo in a skillet over medium heat, adding a little chicken broth or water to prevent it from drying out. You can also microwave it for 1-2 minutes until heated through.
FAQs
1. Can I use frozen cauliflower rice?
Yes, frozen cauliflower rice works perfectly in this recipe. Just be sure to thaw it before cooking.
2. Can I use bone-in chicken thighs?
Yes, you can use bone-in chicken thighs, but you’ll need to cook them longer to ensure they’re fully cooked through. Just make sure the internal temperature reaches 165°F (74°C).
3. Can I make this ahead of time?
Yes, this dish can be made ahead and stored in the fridge for up to 3 days. It’s also great for meal prepping!
4. Can I make this dish spicier?
Yes, to add more spice, try adding a pinch of cayenne pepper, red pepper flakes, or fresh chopped jalapeño to the dish.
5. Can I use a different type of protein?
Yes, this recipe can easily be adapted for shrimp, ground turkey, but you may need to adjust cooking times accordingly.
6. How do I know when the cauliflower rice is done?
The cauliflower rice is done when it becomes tender and has absorbed the flavors from the broth and spices. Be sure to stir occasionally to prevent it from sticking to the pan.
7. Can I add cheese to this dish?
Yes, you can sprinkle some shredded cheese on top before serving for a cheesy twist. Mozzarella, cheddar, or even a sprinkle of parmesan would be great options.
8. How do I make this dish more flavorful?
You can enhance the flavor by adding additional herbs like cilantro or parsley, or by using a different spice mix, such as smoked paprika or cumin.
9. Can I use store-bought tomato sauce instead of homemade?
Yes, store-bought tomato sauce works perfectly in this dish. Just choose a high-quality, plain tomato sauce for the best flavor.
10. Can I freeze leftovers?
Yes, you can freeze the leftovers for up to 3 months. Just let it cool completely before transferring to an airtight container or freezer bag.
Conclusion
This Cauliflower Arroz Con Pollo offers all the bold, comforting flavors of the traditional dish while keeping it light and low-carb. By swapping cauliflower rice for regular rice, you can enjoy a healthier version without sacrificing flavor. It’s easy to make, packed with nutrients, and great for meal prepping or a quick weeknight dinner. With the rich spices, tender chicken, and vibrant veggies, this dish will quickly become a favorite in your kitchen. Try it today for a delicious and satisfying meal!
Cauliflower Arroz Con Pollo
Cauliflower Arroz Con Pollo is a healthy, low-carb twist on the classic Latin comfort dish. Made with cauliflower rice, juicy chicken thighs, and bold spices, it’s a flavorful and nutritious one-pan meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Latin
Ingredients
1 head cauliflower, riced (or 4 cups pre-riced cauliflower)
1 lb boneless, skinless chicken thighs, diced
2 tbsp olive oil
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 cup tomato sauce
1/2 cup chicken broth
1/2 cup frozen peas
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp paprika
Salt and pepper to taste
For garnish: 2 tbsp chopped fresh cilantro, 1 lime, cut into wedges (optional)
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced chicken thighs and cook for 5-7 minutes until browned. Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil. Sauté onion, red bell pepper, and minced garlic for 3-4 minutes until soft and fragrant.
- Stir in cumin, turmeric, and paprika. Cook for 30 seconds until aromatic.
- Add tomato sauce and chicken broth, stir to combine, and let simmer for 2-3 minutes.
- Stir in cauliflower rice and frozen peas. Cook for 5-7 minutes, stirring occasionally, until cauliflower rice is tender and has absorbed the flavors.
- Return cooked chicken to the skillet, stir to combine. Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve with lime wedges, if desired. Serve immediately.
Notes
For a spicier version, add cayenne pepper, red pepper flakes, or a chopped jalapeño.
Chicken breasts can be used instead of thighs, though thighs tend to be juicier and more flavorful.
This dish can be made ahead and stored in the refrigerator for up to 3 days, making it great for meal prep.
Frozen cauliflower rice works perfectly. Just be sure to thaw it before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg
