Paleo Chicken Paella

Transport your taste buds to the sunny coasts of Spain with this vibrant and wholesome Paleo Chicken Paella. Packed with tender chicken thighs, nutrient-rich cauliflower rice, and a symphony of colorful vegetables like red bell peppers, onions, and peas, this paleo-friendly twist on the classic dish is both hearty and healthy. Infused with aromatic saffron, smoked paprika, and a touch of turmeric, each bite bursts with bold, earthy flavors. Cooked in a single skillet or paella pan, it's a fuss-free recipe that's perfect for weeknight dinners or entertaining guests. Topped with fresh parsley and served alongside zesty lemon wedges, this gluten-free and grain-free masterpiece will delight your palate while keeping it clean and nutritious.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound chicken thighs
• 3 tablespoons olive oil
• 1 medium, chopped onion
• 1 medium, sliced red bell pepper
• 4 cloves, minced garlic
• 1 large head, riced cauliflower
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1 pinch saffron threads
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen peas
• 0.25 cup, chopped fresh parsley
• 1 cut into wedges lemon

Directions

Step 1

Begin by preparing the chicken: cut the chicken thighs into bite-sized pieces and season with salt and black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the remaining tablespoon of olive oil. Add the chopped onion and sliced red bell pepper, and sauté until the vegetables are softened, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the cauliflower rice to the pan and stir to combine with the vegetables.

Step 6

Pour in the chicken broth and add the tomato paste, saffron threads, smoked paprika, and turmeric. Stir well to combine and ensure the saffron is evenly distributed.

Step 7

Return the cooked chicken to the pan, nestling it into the cauliflower mixture.

Step 8

Season the mixture with salt and black pepper. Cover and allow to simmer over medium-low heat for 20 minutes, stirring occasionally.

Step 9

After 20 minutes, remove the lid and stir in the frozen peas. Cook for an additional 5 minutes uncovered, allowing the peas to heat through and any excess liquid to evaporate.

Step 10

Garnish the finished paella with fresh parsley and serve with lemon wedges on the side for squeezing over.

Step 11

Serve hot and enjoy your Paleo Chicken Paella!

Nutrition Facts

Serving size	(2041.9g)

Amount per serving	% Daily Value*
Calories	1853.4

Total Fat 96.4g	0%
Saturated Fat 22.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 426.4mg	0%
Sodium 4553.3mg	0%
Total Carbohydrate 102.5g	0%
Dietary Fiber 33.6g	0%
Total Sugars 41.5g
Protein 152.5g	0%

Vitamin D 31.8IU	0%
Calcium 404.6mg	0%
Iron 16.0mg	0%
Potassium 5306.9mg	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: 46.0%

Protein: 32.3%

Carbs: 21.7%