Cauliflower Arroz Con Pollo with Turmeric and Chicken Thighs
A low-carb twist on traditional Spanish arroz con pollo, swapping rice for cauliflower rice while maintaining the dish's vibrant yellow color from turmeric and rich flavors from bone-in chicken thighs. The one-pan preparation creates a satisfying weeknight dinner that captures the essence of the classic with aromatic spices like cumin and oregano. Perfect for those following paleo, keto, or grain-free lifestyles, this version delivers comfort food satisfaction with fresh cilantro and lime brightening each bite.
Ingredients
- 2 lbs bone in skin on chicken thighs
- 3 tbsp avocado oil, divided
- 1 tsp sea salt, divided
- ½ tsp black pepper(optional)
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 3 cups cauliflower rice
- ¼ cup canned diced tomatoesnomato sauce1:1AIP
removes nightshades
- ¼ cup chicken broth
- ½ cup green peas(optional)omit0:1AIPwhole30
removes color and sweetness
- 1 ½ tsp turmeric powder
- 1 tsp cumin(optional)
- 2 tsp dried oregano
- 2 tbsp fresh cilantro, chopped
- 2 limes null, quartered
Instructions
- 1
Pat chicken dry and season with salt and pepper
- 2
Heat oil in large skillet and sear chicken for 3-4 minutes per side until lightly crisp and internal temperature reaches 165 F, then set aside
- 3
Add more oil if needed and saute onion and garlic until onion is translucent and garlic is fragrant
- 4
Stir in cauliflower rice and saute gently for 2-3 minutes
- 5
Add diced tomatoes, broth, peas, turmeric, cumin, and oregano, stirring well to combine and bringing to low simmer
- 6
Return chicken to pan, cover, and simmer for 5-8 minutes until liquid reduces and chicken is heated through
- 7
Serve topped with fresh cilantro and lime quarters
Tips
Use bone-in, skin-on chicken thighs for maximum flavor and moisture - they won't dry out during the simmering process
Make sure cauliflower rice is well-drained to prevent the dish from becoming watery
Let the dish rest for a few minutes after cooking to allow flavors to meld and liquid to absorb
Good to Know
Refrigerate covered for up to 3 days
Can be made up to 2 days ahead and reheated gently
Serve immediately while hot with lime wedges
Common Mistakes
Don't skip patting chicken dry to avoid poor searing
Avoid overcrowding pan to get proper chicken browning
Don't oversimmer to prevent cauliflower rice from becoming mushy
Substitutions
removes color and sweetness
removes nightshades
FAQ
Can I use frozen cauliflower rice?
Yes, but thaw and drain thoroughly first to remove excess moisture that could make the dish watery.
What if I don't have turmeric?
The dish will lack the characteristic yellow color but you can substitute with a pinch of saffron or omit entirely.
How long does this keep in the refrigerator?
Store covered for up to 3 days and reheat gently on stovetop with a splash of broth if needed.