Ingredients

1.

Chicken Broilers Or Fryers Thigh Meat Only Raw
20 ounce
2.

Salt
¼ teaspoon
3.

Black Pepper
¼ teaspoon
4.

Onion Powder
¼ teaspoon
5.

Italian Seasoning
½ teaspoon
6.

Olive Oil
1-½ teaspoon
7.

Unsalted Butter
2 tablespoon
8.

Garlic
1 teaspoon
9.

Paleo Baking Flour by Bob's Red Mill
1-½ tablespoon
10.

Chicken Broth
¾ cup
11.

Cream Heavy Whipping
¼ cup, fluid
12.

Saffron
¼ teaspoon
13.

Frozen Green Beans by Kroger
6-undefined ounce
14.

Fried Pork Rinds
1-½ ounce
15.

Cauliflower Rice
1 pound
16.

Salt
¼ teaspoon
17.

Black Pepper
¼ teaspoon
18.

Garlic Powder
¼ teaspoon
19.

Thyme, Dried
¼ teaspoon
20.

Rosemary, Dried
½ teaspoon
21.

Unsalted Butter
2 tablespoon

Instructions

1.
Prepare 5 ounces of chicken thighs per serving by patting the meat dry with a paper towel. On a clean surface, seasoned the chicken thighs with salt, pepper, onion powder, and italian seasoning. Heat the olive oil in a sautee pan over high heat and place in the chicken. Cook the chicken thighs for 4-5 minutes per side or until the chicken and spices have turned golden brown. Transfer the cooked chicken to a cutting board to rest.
2.
Return the pan with any leftover spices and juice to your stove. Melt the butter in the sautee pan over low heat and stir in the garlic. Once the garlic has started to become fragrant in the butter, stir in the paleo flour. Continually stir the flour and butter mixture over low heat until you have a golden roux. If you don have paleo flour, you can also thicken your roux with fine almond flour.
3.
Stir the chicken broth and cream into the roux. Turn the stove heat up to bring the liquid to a strong simmer. Then, reduce the heat back down to low and let the liquid bubble for about 3-4 minute until it thickens. Stir in the saffron until the sauce changes to a pale yellow color.
4.
Slice the chicken thighs and fold them into the sauce over the stove. Fold in THAWED green beans. Let the sauce continue to bubble until any excess moisture from the chicken and green beans evaporates. You can raise the stove heat as necessary for the evaporation. Once the sauce has thickened up again, take the pan off the stove.
5.
Preheat an oven to 350 degrees. Pour the chicken pot pie casserole into a standard 11x7 glass baking dish. Spread out the casserole so the top is even, making sure the chicken slices are gently packed in so there are no empty spaces in the dish. Sprinkle crushed pork rinds over the top of the casserole (about 2 tablespoons per serving). Bake the casserole for 20 minutes in the oven, uncovered.
6.
While the casserole is in the oven, you can make the buttery cauliflower rice. In a large pan on the stove, mix together riced cauliflower with salt, pepper, garlic powder, thyme, and rosemary. Cook the rice over high heat until the rice starts to turn a golden brown. You can occasionally stir or toss the rice to avoid burning.
7.
Reduce the stove heat to low and stir in the butter. Once the rice is completely coated in melted butter, let it cook in the butter over low heat for just an additional minute. Then, remove the buttery rice from the stove. Let your finished casserole cool for 5 minutes before serving with a side of rice.