Tonight I took the leap and started cooking Paleo recipes and decided I would make a family favorite Arroz Con Pollo (Chicken & Rice) with cauliflower rice. This recipe turned out fantastically delicious; even my baby and preschooler asked for seconds.
I often find paleo recipes to be daunting based on their expensive ingredient list or ingredients not readily available to me here in Dublin. Cauliflower Arroz Con Pollo fit the bill both literally and figuratively!
My recipe is adapted from Primal BluePrint: Quick & Easy Meals by Mark Sisson & Jennifer Meier. Mr. Sisson has a very nice website with great recipes and helpful Paleo information at http://www.marksdailyapple.com
1-2 Tablespoon Olive Oil
1 Package Chicken Leg Quarters (or 2.5 lbs boneless skinless things cut into cubes per original recipe)
1 onion, quartered
3 garlic cloves (pressed)
1 red bell pepper cut into strips
1 16 oz can diced tomatoes
1 cup of chicken stock (this is made when you bake chicken bone in, skin on chicken)
1/2 teaspoon saffron
1 teaspoon ground cumin
1 teaspoon salt
1.5 head cauliflower grated
2 cups frozen peas
If you are using bone in, skin on chicken you will need to bake chicken first and this is where your chicken stock comes from. If you are using boneless skinless chicken then you will need to used premade chicken stock.
Turn oven to 350 F or 180 C. Spread onion peices on bottom of casserole dish, add two tablespoons water, place raw chicken leg quarters in pan. Lightly coat chicken with olive oil and then sprinkle with salt, pepper, and paprika. Bake for 1 hour (I had 5 leg quarters) with lid/foil on chicken. Bake an additional 30 minutes with lid off chicken to crisp the skin. When chicken is completed baked proceed with directions below.
In a large saute pan heat olive oil then cook pepper strips for a few minutes, then add diced tomatoes, frozen peas, cumin, saffron, and salt. Remove chicken leg quarters and put them onto a plate. Dump chicken stock & onions from the casserole dish into the saute pan with other ingredients.
While this cooks use a food processor with the grating blade and grate 1.5 heads of cauliflower. Add grated cauliflower to saute pan. Place on medium heat and let simmer hard for 5-7 minutes. Add chicken on top and simmer an additional 5 minutes. Serve immediately.
Mine served three with plenty of leftovers. Would have served either two adults and 4 kids or 4 adults.
I actually did not have saffron when I made this and it was still delicious with just extra salt to taste. I also added black pepper to taste and a teaspoon of basil.
Happy & Healthy Cooking,