Here’s a delicious cauliflower and chicken dish from US Wellness Featured Chef, Tammy Flack. Tammy recommends making enough for leftovers, because like so many wonderful recipes, the flavors come together even more resting a day or two in the fridge. Try this Cauliflower Arroz con Pollo when you need a savory meal for the family.
Recipe Author: Tammy Flack/Primal Wellness Pro
USWM Shopping List: Pasture Raised Whole Chicken
PHOTO CREDIT: Cauliflower Arroz con Pollo by Tammy Flack/Primal Wellness Pro
Ingredients
- 1 large head cauliflower, riced in a food processor (or buy it already riced!)
- 1 whole chicken (if you prefer only white meat or only dark, just buy an equivalent amount of your preference, but definitely use bone in, skin on chicken, because flavor.)
- 1 Tbsp. salt for boiling the chicken
- 1 large red bell pepper, chopped
- 3-4 stalks celery, chopped
- 1 large onion, chopped
- 1 head of garlic, minced (or to your taste, but I do not spare the garlic)
- 1 or two serrano peppers, seeded and minced (or you can use a milder pepper or none at all, depending on your taste)
- 1 Tbsp. coconut oil (or avocado oil, olive oil, or ghee)
- 1 teaspoon oregano
- 2 teaspoons cumin
- 1 teaspoon sea salt
- A large pinch of saffron threads
- 2 Tbsp. cilantro, chopped
- ¼ cup white wine (if doing W30 or prefer no alcohol, sub chicken broth)
- 2 Tbsp Apple Cider vinegar
Directions For Cauliflower Arroz con Pollo
Place chicken in large pot and cover with water, adding about a tablespoon of salt to the water. Bring to a boil, then turn down to low and cover. Simmer on low for about an hour or until chicken is very tender and cooked through. Remove chicken from the pot and allow to cool, then remove skin and debone, and shred it with two forks or your can chop it if you prefer. Some people like to have whole chicken pieces on the bone in their arroz con pollo, but I personally find it harder to eat, and I like to get chicken in every bite, so I shred mine. Save that wonderful chicken broth you just made by freezing it so that you can use it another time. If you are ricing your own cauliflower, go ahead and pulse it in the food processor until it is the right consistency.
Place your oil into a large skillet and sauté veggies over medium heat until softened. Add oregano, cumin, salt, saffron and cilantro and mix well, and sauté until fragrant.
Add wine (or broth if you prefer) and apple cider vinegar. Add riced cauliflower and shredded chicken and mix well. Continue to cook, stirring frequently, until cauliflower rice is cooked, but don’t go too far and make it mushy. You want it to be done but keep a little bite to it. That’s it! It seems to get better as it sits, so make sure you make enough for leftovers!
Meet The Chef:
Tammy Flack is a Primal Health Coach and paleo food blogger. Having been influenced from living in Alabama, Texas, and Puerto Rico, Tammy considers herself an AlaTexaRican. She is a passionate advocate for the primal lifestyle and eating healthy, whole foods. Find more of Tammy’s wonderful recipe’s and learn more at PrimalWellnessPro.com
