Ingredients: |
Ingredients: 4 skinless, drumsticks on the bone - I used 8
1/2 teaspoon kosher salt
1/3 cup chopped onion
1/3 cup chopped red bell pepper
2 cloves garlic, minced
2 tbsp cilantro, chopped
1 tbsp olive oil
1/2 cup water -- next time I will use 1/2 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon Sazon seasoning (store bought ore homemade)
12 oz bag Green Giant Riced Cauliflower Medley (use Green Giant Riced Cauliflower for Whole30/Paleo) -- I riced a head of cauliflower in the food processor
2 tablespoons pitted green olives, 1 tablespoon brine -- I didn't use
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Directions: |
Directions: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 with some salt, 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 (if you are using), cover and simmer until heated through, about 6 minutes. |
This recipe for Skillet Cauliflower "Arroz" Con Pollo is from