Arroz Con Pollo

Although I never use it these days, I spent the better part of my time in K12 studying Spanish. I was lucky to have only 3 teachers from 6th grade to 12th, so I really was able to learn a lot in that time—having neighbors who spoke fluent Spanish and were kind enough to let me come hang out and help me with my homework wasn’t too bad, either. One of the staple meals we learned about was chicken with rice, or arroz con pollo. It is known as a variation on paella, and I found it to be much easier to prepare and cook.

Arroz Con Pollo is a hearty and versatile dish. It was good fresh, as leftovers, served hot or cold. We adapted the recipe to use cauliflower rice, and it turned out great. This was one of the few times I can say I’ve made something with cauliflower rice and not thought, “well this is pretty good for pretend rice.” The flavors and texture of this dish are great, and it goes well with a few dashes of Tabasco, too. We hope you’ll give this a try.

Ingredients
4 cloves garlic, pressed
1 small onion, diced
1 orange/red bell pepper, diced
1 yellow bell pepper, diced
4 chicken thighs
1 Tbsp coconut oil
4 tsp organic adobo seasoning (separated 2 and 2)
6 oz cubed smoked ham
6-8 C cauliflower rice
1 14oz can fire roasted diced tomatoes
1 Tbsp tomato paste
2 Tbsp chopped fresh parsley

Method

Arroz Con Pollo (Chicken With Rice) Recipe [paleo, primal, gluten-free]

Season both sides of chicken thighs with 2 teaspoons adobo, and prepare the onion, garlic, bell pepper, and ham.

Arroz Con Pollo (Chicken With Rice) Recipe [paleo, primal, gluten-free]

In a dutch oven, melt the coconut oil over medium-high heat and then sear the chicken thighs, 3 minutes on the skin side and 5 minutes on the other side.

Arroz Con Pollo (Chicken With Rice) Recipe [paleo, primal, gluten-free]

Remove the chicken thighs and set aside. Add the onion, garlic, and ham to the dutch oven. Sauté until the onion softens, about 2 minutes.

Arroz Con Pollo (Chicken With Rice) Recipe [paleo, primal, gluten-free]

Add the bell peppers and sauté until the peppers start to soften, 3-4 minutes.

Arroz Con Pollo (Chicken With Rice) Recipe [paleo, primal, gluten-free]

Place the chicken back into the pot. Add tomatoes and tomato paste. Top with cauliflower rice and 2 tsp adobo seasoning, and reduce heat to medium-low. Cover and cook 20 minutes, stirring once in-between.

Arroz Con Pollo (Chicken With Rice) Recipe [paleo, primal, gluten-free]

Uncover, mix, and cook for an additional 5-7 minutes. Serve and garnish with fresh parsley.

Arroz Con Pollo (Chicken With Rice) Recipe [paleo, primal, gluten-free]

Don’t miss the latest recipes from Heather and me! Click subscribe on our left-hand navigation and share this recipe using the buttons below. You can also follow us on FacebookTwitter, and Instagram for fun tips, news, and more.

Arroz Con Pollo

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
4 cloves garlic, pressed
1 small onion, diced
1 orange/red bell pepper, diced
1 yellow bell pepper, diced
4 chicken thighs
1 Tbsp coconut oil
4 tsp organic adobo seasoning (separated 2 and 2)
6 oz cubed smoked ham
6-8 C cauliflower rice
1 14oz can fire roasted diced tomatoes
1 Tbsp tomato paste
2 Tbsp chopped fresh parsley

Method

1. Season both sides of chicken thighs with two teaspoons adobo, and prepare the onion, garlic, bell pepper, and ham.

2. In a dutch oven, melt the coconut oil over medium-high heat and then sear the chicken thighs, 3 minutes on the skin side and 5 minutes on the other side.

3. Remove the chicken thighs and set aside. Add the onion, garlic, and ham to the dutch oven. Sauté until the onion softens, about 2 minutes.

4. Add the bell peppers and sauté until the peppers start to soften, 3-4 minutes.

5.Place the chicken back into the pot. Add tomatoes and tomato paste. Top with cauliflower rice and 2 tsp adobo seasoning, and reduce heat to medium-low. Cover and cook 20 minutes, stirring once in-between.

6. Uncover, mix, and cook for an additional 5-7 minutes. Serve and garnish with fresh parsley.

9 Comments

  1. Jamie says:

    I first learned of Arroz Con Pollo in the mid 1990s, from one of my Puerto Rican friend’s mom made it for me. Fell in love with it then, and love it still. I will try it with the cauliflower rice, only because you recommend it. 🙂 Thanks for the post!!!

    Like

  2. Pingback: Grain-Free Weekly Meal Plan 3/23 - 3/28 - Real Food Outlaws

  3. Pingback: 40 Low Carb Califlower Recipes - Paleo Recipes, Gluten-free Recipes and Grain-free Recipes

  4. LC says:

    My husband is cuban, and I used to make arroz con pollo the traditional way with rice. I am trying to get more veggies, and less carbs into our meals. Made your recipe tonight, and added spanish olives and red sweet pepper instead of yellow. It was a big hit! Even Abuela enjoyed it!

    Thank you!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: