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Cauliflower Arroz Con Pollo

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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.

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

  1. 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.
  2. 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.
  3. Stir in cumin, turmeric, and paprika. Cook for 30 seconds until aromatic.
  4. Add tomato sauce and chicken broth, stir to combine, and let simmer for 2-3 minutes.
  5. Stir in cauliflower rice and frozen peas. Cook for 5-7 minutes, stirring occasionally, until cauliflower rice is tender and has absorbed the flavors.
  6. Return cooked chicken to the skillet, stir to combine. Season with salt and pepper to taste.
  7. 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

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