Cantina Cauliflower Rice & Chicken Skillet

Original Recipe by A Merry Recipe

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PREP TIME

15 minutes

COOK TIME

35 minutes

SERVES

4 people

INGREDIENTS:

• 2 tablespoons canola oil, divided

• 8-10 chicken thighs and/or drumsticks

• 2 teaspoons chili powder

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon smoked paprika

• 1 teaspoon kosher salt

• 1 tablespoon garlic minced

• 1/2 cup chopped celery

• 1/2 cup chopped green onions

• 1 cup chopped green bell pepper

• 1 cup chicken stock

• 1 cup Sam’s Cantina Style Salsa

• 1/4 cup sliced Spanish green Olives

• 1/3 cup roughly chopped cilantro

• 1 tablespoon lime juice

• 4 cups cauliflower rice, 1 head of cauliflower

• Garnish: Additional cilantro or parsley

DIRECTIONS:

1. Heat 1/2 tablespoon canola oil in a large cast iron skillet or standard frying pan, over medium high heat.

2. Mix chili powder, garlic powder, cumin, coriander, paprika, and salt in a small bowl. Season chicken with spice mixture.

3. Add chicken to preheated skillet, skin side down and cook on all sides, until browned, about 10-12 minutes or until chicken reaches an internal temperature of 165°F. Transfer chicken to a plate, and set aside.

4. Add the remaining 1 1/2 tablespoons of canola oil to the cast iron skillet, and heat on medium-high. Note: do not wash out the cast iron after cooking the chicken.

5. In the same cast iron pan, add garlic, celery, bell peppers, and sauté for 1 minute. Add chicken stock, Sam’s Cantina Style Salsa, olives, cilantro, and lime juice; mix well. Add the riced cauliflower and lightly fold. Cook for 2 or 3 minutes until the cauliflower gets tender. Taste and add salt, if needed.

6. Return chicken thighs and legs over cauliflower rice and reheat quickly. Garnish with cilantro.