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Skillet Cauliflower "Arroz" Con Pollo

4.83 from 40 votes

Skillet Cauliflower "Arroz" Con Pollo (Spanish chicken and rice) is a dish I grew up eating, and is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!

Prep Time: 10

Cook Time: 30

Total Time: 40

Yield: 2 Servings

Course: Dinner

Cuisine: Latin

Ingredients

4 skinless (drumsticks on the bone)
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
1 tablespoon tomato paste
1/2 teaspoon Sazon seasoning (store bought or homemade sazon)
12 oz bag Green Giant Riced Cauliflower Medley (use Green Giant Riced Cauliflower for Whole30/Paleo)
2 tablespoons pitted green olives (1 tablespoon brine)

Instructions

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, 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, cover and simmer until heated through, about 6 minutes.

Nutrition

Serving: 2drumsticks, 1 cup veggies, Calories: 470kcal, Carbohydrates: 19.5g, Protein: 52.5g, Fat: 19.5g, Saturated Fat: 3.5g, Cholesterol: 218mg, Sodium: 978mg, Fiber: 5.5g, Sugar: 5g

- WW Points: 3

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