Arroz de Coliflor con Pollo/ Cauliflower rice with chicken

Arroz con Pollo is one of those dishes I used to eat almost every weekend. My grandmother cooked many versions of it. Rice with chicken, rice with chicken and beans, rice with chicken and veggies, all delicious. My favorite… simply rice and chicken, nothing else. I’ve been thinking about it all weekend but I’ve been so busy I didn’t have time to make it until today, Monday; everything slows down on Mondays and I can get back in the kitchen and do what I love which is cooking (and eating). Tonight for dinner I made my version of Arroz con Pollo, I used cauliflower rice instead of regular long grain rice, the reason? because I can. And because it’s delicious! The key is the sauce where the chicken cooks in, it’s my basic tomato sauce except that I added Mexican oregano to make it extra fragrant and special.

Start by boiling four to five ripe Roma tomatoes in a sauce pan.


 
While the tomatoes are boiling, pat the chicken dry with a paper towel and season with salt and pepper. 

Heat large skillet on medium high heat. Once the skillet is hot add the oil and brown the chicken for about 5 minutes each side. 

while the chicken is browning blend the tomatoes with the onion, garlic and spices until very smooth. 
Take the chicken out of the skillet and set aside. 
Get rid of the excess of fat in your skillet and lower the temperature. Add the sauce and simmer for about five minutes. Taste the sauce and add more seasoning if need it.
 
Return the chicken to the skillet and add two serrano peppers, (optional but I’d highly suggest it) cover the skillet and let it simmer on low temperature for about 18-20 min. 

Drop spoonful of cauliflower rice in the skillet. You can make the cauliflower rice yourself by cutting a cauliflower head in small pieces, add it to your food processor and pulse a few times until the size of rice grains, or you can buy it frozen. If you’re using frozen cauliflower rice make sure is thawed before you add it to the sauce. Try to get it in between the pieces of chicken so that it absorbs the sauce better. Cover and cook for an additional 5 minutes.

It is the first time I make this dish with cauliflower rice and it did not disappoint! It was everything I wanted to eat. My husband and I ate the whole thing tonight. That’s how good it was. Give it a try! 

About

Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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