Paleo Trinidadian Chicken Pelau

Discover the vibrant flavors of the Caribbean with this **Paleo Trinidadian Chicken Pelau**, a healthy spin on a beloved island staple. This one-pot masterpiece swaps traditional rice for nutrient-rich cauliflower rice, making it grain-free and perfect for paleo diets. Succulent bone-in chicken thighs are marinated in zesty lime juice, smoky paprika, and savory coconut aminos, then caramelized to perfection with coconut sugar for a hint of sweetness. Creamy coconut milk, fresh thyme, and optional Scotch bonnet peppers infuse the dish with depth and spice, while a medley of sautéed vegetables adds vibrant color and texture. Garnished with fresh parsley and ready in just an hour, this comforting, flavorful meal will transport your taste buds to the tropics. Perfect for paleo enthusiasts and those seeking wholesome, globally inspired dinners!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 tsp sea salt
• 0.5 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.25 cup coconut aminos
• 2 tbsp lime juice
• 2 tbsp avocado oil
• 1 tbsp coconut sugar
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 carrot, diced
• 1 bell pepper, diced
• 4 cups cauliflower rice
• 1 cup unsweetened coconut milk
• 2 scallions, chopped
• 1 tsp fresh thyme leaves
• 1 hot pepper (e.g., Scotch bonnet, finely chopped; optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Directions

Step 1

In a large bowl, season the chicken thighs with sea salt, black pepper, smoked paprika, and garlic powder. Add coconut aminos and lime juice. Mix well, cover, and let marinate for at least 15 minutes or up to overnight in the refrigerator.

Step 2

Heat the avocado oil in a large, deep skillet or Dutch oven over medium heat.

Step 3

Add the coconut sugar to the skillet and let it melt, stirring occasionally, until it forms a dark caramel (about 2-3 minutes). Be careful not to let it burn.

Step 4

Place the marinated chicken thighs into the skillet, skin-side down. Sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.

Step 5

In the same skillet, add the diced onion, garlic, carrot, and bell pepper. Sauté for 3-4 minutes until vegetables are softened.

Step 6

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

Step 7

Pour in the coconut milk and stir in the scallions, thyme, and optional hot pepper. Return the seared chicken thighs to the skillet, nestling them into the cauliflower rice mixture.

Step 8

Cover the skillet, reduce the heat to low, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.

Step 9

Remove the skillet from heat. Sprinkle with fresh parsley and serve hot, ensuring each plate gets a portion of chicken and the cauliflower rice mixture.

Nutrition Facts

Serving size	(2092.5g)

Amount per serving	% Daily Value*
Calories	2764.9

Total Fat 188.8g	0%
Saturated Fat 52.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 734.8mg	0%
Sodium 4419.1mg	0%
Total Carbohydrate 91.3g	0%
Dietary Fiber 19.8g	0%
Total Sugars 50.4g
Protein 178.9g	0%

Vitamin D 0IU	0%
Calcium 797.7mg	0%
Iron 13.8mg	0%
Potassium 3898.7mg	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: 61.1%

Protein: 25.7%

Carbs: 13.1%