Cauliflower Rice “Arroz” Con Pollo

AuthorDr. Richard Lipman, M.D.CategoryDifficultyIntermediate
Prep Time14 minsCook Time30 minsTotal Time44 mins
 4 skinless drumsticks on the bone
 ½ tsp Kosher salt
  cup Chopped onion
  cup chopped red bell pepper
 2 cloves of garlic
 2 tbsp chopped cilanto
 1 tbsp olive oil
 ½ cup water
 1 tbsp tomato paste
 12 oz Birdseye Cauliflower Rice
 2 tbsp pitted green olives
1

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 Birdseye Riced Cauliflower, increase heat to medium-high and stir well, return the chicken to the skillet, add the olives, simmer until heated through, about 6 minutes.

Nutrition: 2 cups including 2 drum sticks & 2 cups "rice": 470 cal, 14 net carbs, 52 g protein
Compare: Similar recipe with white rice: 900 calories 92 carbs 50 g protein

Cauliflower arroz con Pollo

Ingredients

 4 skinless drumsticks on the bone
 ½ tsp Kosher salt
  cup Chopped onion
  cup chopped red bell pepper
 2 cloves of garlic
 2 tbsp chopped cilanto
 1 tbsp olive oil
 ½ cup water
 1 tbsp tomato paste
 12 oz Birdseye Cauliflower Rice
 2 tbsp pitted green olives

Directions

1

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 Birdseye Riced Cauliflower, increase heat to medium-high and stir well, return the chicken to the skillet, add the olives, simmer until heated through, about 6 minutes.

Nutrition: 2 cups including 2 drum sticks & 2 cups "rice": 470 cal, 14 net carbs, 52 g protein
Compare: Similar recipe with white rice: 900 calories 92 carbs 50 g protein

Cauliflower arroz con Pollo

Cauliflower Rice “Arroz” Con Pollo

Richard Lipman MD is a endocrinologist and board certified internist who has treated more than 10,000 overweight patients in his Miami office with his new 800 calorie HCG diet for the past 10 years in Miami, Fl

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