Paleo Arroz con Pollo

Experience the hearty flavors of Latin cuisine with this Paleo Arroz con Pollo, a wholesome and grain-free take on the traditional comfort food classic. Tender, golden-browned chicken thighs are simmered in a rich, aromatic sauce infused with smoked paprika, cumin, and oregano, then paired with fluffy cauliflower rice for a paleo-friendly twist. Vibrant red bell peppers, juicy tomatoes, and a sprinkle of fresh cilantro add layers of color and flavor, while a squeeze of lime brightens every bite. Ready in just 50 minutes, this one-pot meal is perfect for busy weeknights or meal prep, offering a delicious, healthy, and gluten-free dinner option the whole family will love.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 4 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 cup chicken broth
• 1 can can of diced tomatoes (14.5 oz)
• 1 leaf bay leaf
• 4 cups cauliflower rice
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large skillet over medium-high heat.

Step 2

Add the chicken thighs and cook until browned on each side, about 4-5 minutes per side. Remove chicken and set aside.

Step 3

In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until the onions are translucent.

Step 4

Stir in the minced garlic, ground cumin, smoked paprika, dried oregano, sea salt, and black pepper. Cook for 1 minute until fragrant.

Step 5

Pour in the chicken broth and the entire can of diced tomatoes along with the juice. Stir well to combine.

Step 6

Return the chicken thighs to the skillet and add the bay leaf. Bring the mixture to a simmer.

Step 7

Lower the heat, cover, and cook for about 20 minutes until the chicken is cooked through and tender.

Step 8

Remove the chicken once again and add the cauliflower rice to the skillet. Stir to combine with the juices and let it cook for about 5 minutes until the cauliflower rice is tender.

Step 9

Return the chicken to the skillet to warm through.

Step 10

Remove the bay leaf and sprinkle the dish with fresh cilantro.

Step 11

Serve immediately with lime wedges on the side.

Nutrition Facts

Serving size	(2169.9g)

Amount per serving	% Daily Value*
Calories	2059.9

Total Fat 106.1g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 4290.6mg	0%
Total Carbohydrate 81.0g	0%
Dietary Fiber 26.4g	0%
Total Sugars 36.1g
Protein 200.2g	0%

Vitamin D 47.6IU	0%
Calcium 418.4mg	0%
Iron 16.6mg	0%
Potassium 4290.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 38.5%

Carbs: 15.6%