Arroz con pollo chicken with rice is true comfort food in many Latin American countries. Here you will find a traditional home-style version from Milagros’s family that includes white rice, but this version is a much quicker option, thanks to the shredded chicken, and adheres to strict Paleo by using cauliflower to replace the rice.
Ingredients
- 1 head cauliflower
- ¼ cup (60 ml) extra-virgin olive oil
- 4 tbsp (55 g) Sofrito
- 2 tsp (4 g) ground turmeric
- 1 tsp (6 g) fine Himalayan salt
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 to 3 cups (280 to 420 g) Simple Shredded Chicken
- ¼ cup (44 g) sliced green olives
How to Make It
- Remove the stem and outer leaves from the cauliflower and cut it into several smaller chunks. In a food processor fitted with the blade attachment, pulse the cauliflower for about 10 seconds. Scrape down the sides and continue to pulse until all the cauliflower is riced, working in batches if necessary.
- In a large skillet, heat the olive oil over medium heat. Add the sofrito and cook until it is fragrant, 2 to 4 minutes (longer if cooking with frozen sofrito).
- Add the turmeric, salt, bell pepper, onion and shredded chicken and cook, stirring frequently, for about 3 minutes. Add the cauliflower and cook for 5 to 7 minutes more, until the cauliflower is cooked throughout and the pepper and onion are tender. Stir in the olives just before removing the pan from the heat.
