Healthy Spanish Chicken and Rice Stew
Ingredients
The chicken and seasonings
-
3.5
lbs.
chicken pieces (drumsticks or boneless, skinless thighs)
-
2
Tbsp.
Adobo seasoning
-
1
tsp.
salt
-
2
Tbsp.
avocado oil
-
⅓
cup
prosciutto (diced)
The stew base
-
3
12-ounce bags
organic riced cauliflower
-
2
large
bay leaves
-
1
cup
chicken stock
-
1
tsp.
salt (plus more to taste)
The sofrito
-
1
medium
onion (chopped)
-
1
red
bell pepper (chopped)
-
4
cloves
garlic (minced)
-
¼
cup
fresh cilantro (chopped)
-
1
Tbsp.
capers
-
12
pieces
manzanilla pimiento-stuffed olives (chopped)
Instructions
- Combine adobo seasoning and salt in a small bowl, then sprinkle it over the chicken pieces.
- Heat 1 Tbsp. of avocado oil in a Dutch oven over medium-high heat and brown the chicken on both sides.
- Transfer the browned chicken to a plate.
- Add the remaining oil to the pot and reduce the heat to medium.
- Sauté the sofrito ingredients until tender, about 5-8 minutes.
- Stir in the prosciutto, then add chicken stock and bay leaves, returning the chicken to the pot.
- Bring the mixture to a boil, then reduce heat to medium-low and cover, cooking for 20-30 minutes until the chicken is cooked through.
- Uncover the pot, increase heat to medium, and stir in the cauliflower rice, simmering for about 5 minutes.
- Season with additional salt and serve with extra olives and chopped cilantro.
Nutrition Facts (estimated)
Servings
8 servings
Calories
518
Total fat
35g
Total carbohydrates
9g
Total protein
39g
Sodium
854mg
Cholesterol
149mg
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