Paleo Arroz con Pollo

Paleo Arroz con Pollo

This is a Paleo take on the well known Spanish dish Arroz con Pollo, or Chicken and Yellow Rice or even Paella. This recipe can be used as a base for a Paella, which would include a lot more seafood items, like mussels, shrimps, langoustines, etc…. But this recipe is just for Chicken. Like many Americans, I mainly use jus the breast, but feel free to throw in some dark meat, or even omit the white meat altogether. The most important part is infusing the saffron flavor and balancing all the flavors and ingredients regardless of the protein.

INGREDIENTS

  • 1.5 – 2 lbs chicken breast or thighs, cut into bite sized pieces
  • 3 Tablespoons of Coconut Oil (or your preferred cooking oil or fat)
  • salt & pepper
  • paprika
  • 1/2 cup chicken stock
  • 1/4 saffron threads
  • 1 onion, diced
  • 1 jalapeño, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 bay leaf
  • 3 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes
  • 1 teaspoon cumin
  • 2 teaspoons sea salt
  • 1 head cauliflower, grated into rice

 

  1. Begin heating the chicken stock on medium low heat and add saffron threads. Steep for at least 30 minutes.
  2. Season the chicken with the salt, pepper, and paprika.
  3. In a deep sauté pan, brown the chicken for 5-7 minutes on medium heat using your preferred cooking fat or oil.
  4. Add the onions, peppers, jalapeño, garlic and bay leaf and sauté until soft, about 5 minutes.
  5. Add the can of tomatoes, saffron stock, cumin, salt and cauliflower.
  6. Simmer 10-12 minutes until the chicken and cauliflower is cooked through.