Cauliflower Arroz con Pollo

Amt Measure Ingredient Cal Carb Pro Fat GI
1poundchicken thigh meatchicken thigh meat642.303482700
1/4cupolive oilolive oil477.3004860
1teaspoonchili powderchili powder7.55130
1teaspoonblack pepperblack pepper5.86110
1teaspoononion powderonion powder7.87100
1/2teaspooncumin seedcumin seed11.352615
1/2teaspoongarlic powdergarlic powder5.45100
1/2teaspoonchili powderchili powder3.83120
1onionsweet onionssweet onions105.910011210
1/2cup, choppedred bell peppersred bell peppers19183115
1tablespooncanned tomato pastecanned tomato paste13.4123138
1/4cupChicken StockChicken Stock51400
2tbsp choppedscallionsscallions3.841026
Totals: 1634 Calories Balance: 23-28-49 1574.5 379 454 801 7

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Active Time: 20 minutes

Total Time: 75 minutes

Preheat oven to 375 degrees. Place chicken leg quarters in a shallow baking dish.

Drizzle chicken with 2 tablespoons olive oil and sprinkle with chili powder and 1 teaspoon salt.

Bake uncovered for 45 minutes until poultry is cooked through. Set aside.

While chicken is cooking, shred cauliflower using a food processor into small rice-like pieces.

In a large skillet, heat 2 tablespoons olive oil over medium heat.

In a small mixing bowl combine 2 teaspoons salt, paprika, pepper, onion powder, oregano, cumin, garlic powder, and chili powder together.

Add onions, bell peppers, and fresh minced garlic to pan and cook 10 minutes, or until veggies are tender.

Add cauliflower rice, tomato paste, capers, and chicken stock to pan with onions and peppers. Sprinkle 2 tablespoons of spice mixture over vegetables and stir to combine.

Top with cooked leg quarters and allow to simmer 10-15 minutes until rice is tender.

Sprinkle with cilantro and scallions and serve immediately.