When I was growing up my mother made a braised chicken dish she called Chicken and Spanish Rice. Of course, that was before the low-carb movement, so she browned and used REAL rice in the dish I had as a child. The skin-on chicken pieces were first browned in oil, the rest of the dish was put together and then the masterpiece was oven-baked in a deep, tightly-covered Dutch oven. Man, was it ever good! The smell drove us wild while it was cooking. I was thinking about that today and wondering what to do for dinner with 2 drumsticks and 2 chicken thighs. Decided on this childhood favorite. This consistently comes out fantastic, although I do change it up a bit with bits of leftover cooked squash, green peas, a few sliced green olives or some diced carrots. I usually use all cauliflower rice in this dish, but had some rice I cooked for my husband for Indian food recently and just tossed that cup into the skillet to get it out of the refrigerator.
This recipe is suitable for Atkins Induction, Keto diets, Primal and Paleo as well. 🙂
1 lb. cauliflower, riced by hand or processor coarsely
2 T. olive oil + 2 T. chicken fat or finely diced chicken skin (or 1/4 c. olive oil)
3 oz. onion, chopped coarsely
4 oz. green bell pepper, chopped coarsely
3 cloves garlic, minced
½ tsp. ground cumin
4-6 pieces chicken (I like thighs and drumsticks for this recipe)
Dash each chili powder and black pepper
2 chicken bouillon cubes
1/4 tsp. oregano (preferably Mexican oregano leaves if you have them)
1 can tomatoes, drained and chopped coarsely (or 3 fresh Roma tomatoes, seeded and diced)
Dash saffron threads (I use 3 threads only as too much is NOT a good thing!)
2 T. cilantro, chopped (optional)
VARIATION: Add 1/2 c. sliced pitted green olives.
DIRECTIONS: Heat cumin in dry skillet over medium heat until it smells toasty but is not burned. Pour onto paper towel for now and set aside. Rice the cauliflower either with a hand box grater or in a food processor. I like to do the stems first and a little extra before ricing the flowerettes. Set aside to be added later.
Preheat oven to 350º. In your skillet (14″ skillet in my photo), heat the oil over high heat. Add the meat and brown to golden on the surfaces. Add the onion, garlic and bell pepper. If using any raw carrot or yellow squash in the dish, saute those now as well. Saute just to partially tenderize veggies. Add roasted cumin back to skillet, salt, pepper, chili powder, oregano and saffron threads, minced garlic and bouillon cubes. Stir in the tomatoes. Add the cilantro last, if using. Stir to blend uniformly. Turn off heat. Add the UNCOOKED cauli-rice to the pot and stir to mix it evenly into the veggie mixture. Top the dish with seared chicken pieces. Cover skillet with a tight-fitting lid. Pop into 350º oven for about 35-40 minutes and allow flavors to blend. Check to be sure chicken pieces are thoroughly cooked before turning oven off. Pairs nicely with a lovely guacamole or green salad.
NUTRITIONAL INFO: Makes 4-6 servings (based on pieces of chicken), each contains approximately:
240 cals, 14.4g fat, 8.61g carbs, 2.93g fiber, 5.68g NET CARBS, 18.6 g protein, 166 mg sodium