Low Carb Arroz con Pollo
If you’re craving a comforting and flavorful meal that’s also healthy, this Low Carb Arroz con Pollo recipe is the answer. This delicious twist on the traditional Spanish chicken and rice dish uses cauliflower rice to keep the carb count low while maintaining all the vibrant flavors you love. Perfect for busy weeknights or family gatherings, this dish is sure to impress everyone at your table. With just a handful of wholesome ingredients and easy-to-follow steps, you can create a delightful meal that satisfies both your taste buds and your dietary goals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Sautéing
- Cuisine: Spanish
Ingredients
Scale
- 4 bone-in chicken thighs
- 1/3 cup onion, diced
- 1/3 cup red bell pepper, diced
- 2 cloves garlic, minced
- 12 oz frozen cauliflower rice
- 1 tbsp avocado oil
- 1/2 cup water
- 1 tbsp tomato paste
- 1 tbsp chicken broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/2 tsp Sazon seasoning
- 2 tbsp cilantro, chopped
Instructions
- Season chicken thighs with salt, garlic powder, oregano, and pepper.
- In a skillet over medium heat, brown the chicken in avocado oil for about 5 minutes per side.
- Remove chicken and sauté onion, red bell pepper, garlic, and cilantro in the same skillet until tender.
- Stir in water, tomato paste, Sazon seasoning; let it simmer.
- Return chicken to skillet; cover and cook for 15 minutes.
- Add cauliflower rice and chicken broth; stir and simmer until heated through.
- Garnish with cilantro before serving.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 360
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 140mg