Description

Imagine tender chicken thighs, their skin crisped to golden perfection, mingling with the robust flavors of the Mediterranean. This dish is a celebration of savory richness, where each bite offers a delightful contrast of textures and tastes. Juicy chicken, infused with aromatic spices, rests upon a bed of fluffy cauliflower rice, creating a satisfying and wholesome meal.

The inspiration for this dish comes from the sun-drenched coasts of Spain, where bold flavors and simple ingredients reign supreme. The chicken, preferably cooked bone-in and skin-on for maximum succulence, becomes incredibly moist as it simmers alongside the cauliflower rice, absorbing all the wonderful flavors. The skin transforms into a crunchy, flavorful treat, adding an element of indulgence to this otherwise healthy dish.

Smoky chorizo, with its characteristic paprika and garlic notes, adds a layer of depth and complexity. As it cooks, the chorizo releases its fragrant oils, permeating the rice and chicken with its distinctive aroma. The cauliflower rice, a lighter alternative to traditional rice, provides a subtly sweet and earthy counterpoint to the richness of the chicken and chorizo.

For those who prefer a different twist, the chorizo can be easily omitted, and the dish can be elevated with a medley of herbs and spices. Consider adding a pinch of red pepper flakes for a touch of heat, or a generous sprinkle of dried oregano for a classic Mediterranean flavor. Alternatively, plump and succulent jumbo shrimp can be incorporated, adding a briny sweetness that complements the chicken beautifully.

When using shrimp, be sure to cook them thoroughly in the rice towards the end, ensuring they remain tender and juicy. Whether you choose to follow the original recipe or add your own personal touch, this Mediterranean-inspired dish is sure to become a family favorite. It's a hearty and satisfying meal that is perfect for a weeknight dinner or a special occasion.

The combination of tender chicken, flavorful rice, and aromatic spices will transport your taste buds to the sunny shores of the Mediterranean. Each mouthful is a reminder of simple pleasures and the joy of good food shared with loved ones. Enjoy!

Preparation Time

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Nutrition Information

Per 1 bowls serving

Calories

500 Kcal

Carbs

15 g

Fiber

4 g

Sugar

3 g

Protein

45 g

Fats

35 g

Saturated Fats 12 g

Unsaturated Fats 18 g

Cholestrol 150 mg

Sodium 700 mg

Potassium 400 mg

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Name: Keto Spanish Chicken With Rice And Chorizo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 bowls
Cuisine: Lunch
Ingredients: 8 medium Black Olives; 2 ounce Fresh Food Spanish Chorizo by Sainsbury's; 2 medium Chicken Thigh With Skin; 1-½ cup Cauliflower Rice; 1 tablespoon Olive Oil; 1 teaspoon Rosemary, Fresh; 1 tsp Lemon Peel Or Zest Raw; 1 tablespoon Red Onion; 1 tsp Gourmet Collection Smoked Paprika by Mccormick; ½ cup Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can; ½ tablespoon Parsley, Fresh; ½ clove Garlic; ¼ cup Tomato Sauce; ¼ teaspoon Salt, Sea Salt; ⅛ teaspoon Black Pepper

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Ingredients

Black Olives

8 medium

Fresh Food Spanish Chorizo by Sainsbury's

2 ounce

Chicken Thigh With Skin

2 medium

Cauliflower Rice

1-½ cup

Olive Oil

1 tablespoon

Rosemary, Fresh

1 teaspoon

Lemon Peel Or Zest Raw

1 tsp

Red Onion

1 tablespoon

Gourmet Collection Smoked Paprika by Mccormick

1 tsp

10.

Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can

½ cup

11.

Parsley, Fresh

½ tablespoon

12.

Garlic

½ clove

13.

Tomato Sauce

¼ cup

14.

Salt, Sea Salt

¼ teaspoon

15.

Black Pepper

⅛ teaspoon

Instructions

Heat the olive oil in a large skillet over medium heat. Dice the chorizo into bite-sized chunks. Add the chorizo to the skillet and cook until golden brown, releasing its oils. Remove with a slotted spoon and set aside.

Season the chicken thighs with salt and pepper. Add the chicken to the skillet used for the chorizo, skin side down. Cook for 4 minutes, or until the skin is crisp and golden. Turn and cook the other side for 3-4 minutes, until browned all over. Remove with a slotted spoon and set aside with the chorizo.

Finely dice the onion, thinly slice the garlic, and finely chop the rosemary. Add the onion, garlic, rosemary, and lemon zest to the skillet. Add the cauliflower rice. Stir well to combine and pan-fry for a minute in the oil.

Add the stock, tomato sauce, and smoked paprika to the skillet. Stir well to combine. You may use vegetable stock if preferred. Add salt and pepper if desired, depending on the seasoning of your stock and chorizo. Bring to a gentle boil.

Return the chicken pieces to the pan, nestling them into the rice. Scatter the chorizo around the chicken. Reduce to a simmer, cover, and simmer for 15 minutes, or until the chicken is cooked through and the liquid has evaporated.

Thinly slice the olives. Remove the lid from the skillet and add the sliced olives. Stir through the rice and chorizo mix. Divide the Spanish-inspired chicken between two serving bowls and scatter with chopped fresh parsley to serve.

Keto Spanish Chicken With Rice And Chorizo Recipe