Whole30 Arroz con Pollo

Transform your dinner routine with this vibrant and flavor-packed Whole30 Arroz con Pollo, a healthy twist on a classic Spanish-inspired dish. This recipe swaps traditional rice for low-carb cauliflower rice, making it perfect for those following Whole30, paleo, or keto diets. Tender, golden-seared chicken thighs simmer in a savory blend of smoky paprika, zesty cumin, and rich tomato paste, creating a deeply aromatic sauce. A medley of sweet red bell peppers, onions, garlic, and peas adds layers of flavor and color to every bite. Finished with a sprinkle of fresh cilantro and a squeeze of lime juice, this one-pot wonder is satisfying, wholesome, and ready in just over an hour. Whether you're meal-prepping for the week or enjoying a cozy family dinner, this Whole30 Arroz con Pollo is sure to impress.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 1 medium yellow onion
• 1 large red bell pepper
• 4 cloves garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1 leaf bay leaf
• 4 cups cauliflower rice
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro
• 1 medium lime

Directions

Step 1

Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.

Step 2

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken thighs, skin side down, and cook until golden brown (about 6-7 minutes). Flip and cook for an additional 4-5 minutes. Remove chicken and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and red bell pepper, and sauté until softened, about 5 minutes.

Step 4

Add the minced garlic, cumin, smoked paprika, and chili powder to the skillet. Stir for about 1 minute until fragrant.

Step 5

Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Stir in the tomato paste until fully incorporated.

Step 6

Return the chicken thighs to the skillet and add the bay leaf. Reduce heat to medium-low, cover, and let simmer for approximately 25-30 minutes or until the chicken is cooked through.

Step 7

While the chicken is cooking, prepare the cauliflower rice if not using pre-packaged. Grate cauliflower using a box grater or food processor.

Step 8

Once the chicken is cooked, remove it from the skillet. Add cauliflower rice and frozen peas to the skillet, stirring well to coat in the sauce.

Step 9

Increase the heat to medium and cook the cauliflower rice mixture until tender, about 5-7 minutes.

Step 10

Return the chicken to the skillet to warm through. Adjust seasoning with additional salt and pepper if needed.

Step 11

Garnish with freshly chopped cilantro and a squeeze of lime juice before serving.

Nutrition Facts

Serving size	(1861.3g)

Amount per serving	% Daily Value*
Calories	2211.0

Total Fat 148.1g	0%
Saturated Fat 36.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 486mg	0%
Sodium 3651.2mg	0%
Total Carbohydrate 91.2g	0%
Dietary Fiber 29.5g	0%
Total Sugars 35.1g
Protein 136.4g	0%

Vitamin D 0IU	0%
Calcium 349.4mg	0%
Iron 16.0mg	0%
Potassium 3880.1mg	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: 59.4%

Protein: 24.3%

Carbs: 16.3%