Home / Chicken / Arroz de Coliflor con Pollo/ Cauliflower rice with chicken
13 November, 2018

Arroz de Coliflor con Pollo/ Cauliflower rice with chicken

Posted in : Chicken, Main Dishes, Uncategorized on by : Marisol Chancellor

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! 

Arroz de Coliflor con Pollo/ Cauliflower rice with chicken

Category: Chicken, Main Dishes, Uncategorized

Arroz de Coliflor con Pollo/ Cauliflower rice with chicken

Ingredients

  • For the tomato sauce
  • 4-5 ripe Roma tomatoes
  • 1/2 onio
  • 2 garlic cloves
  • 1 1/2 teaspoons of salt
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon Mexican oregano
  • For the Chicken
  • 4 pieces of chicken
  • Salt and pepper
  • 1 tablespoon of oil
  • 1 1/2 cups cauliflower rice

Instructions

  1. Make the sauce. In a medium sauce pan add the tomatoes and cover with water. Boil on medium high heat for about 10 min. When ready, blend the tomatoes, onion, garlic and spices until smooth. Set aside.
  2. Heat the skillet on medium high. Pat the chicken dry with a paper towel and season with salt and pepper. Add the 1 tablespoon of oil to the skillet and brown the chicken about 5 minutes per side. Once the chicken is done, set aside and get rid of most of the fat in the skillet.
  3. Adjust your temperature to low. Add the sauce to the skillet and let it simmer for about 5 minutes. Taste the sauce and adjust the seasoning if need it.
  4. Return the chicken to the skillet and add 2 serrano peppers (optional) Cover and simmer on low heat for about 20 minutes.
  5. Using a spoon add the cauliflower rice to the skillet placing it in between the pieces of chicken, making sure it is cover with the sauce.
  6. Cover and cook for 5 more minutes. Serve immediately.

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