Arroz de Pollo al Chipotle

Arroz de Pollo al Chipotle is a flavorful low-carb Mexican rice dish featuring tender chicken and aromatic spices, elevated by the smoky heat of chipotle peppers. This dish is perfect for a satisfying meal without the carbs of traditional rice.

Ingredients

• Chicken thighs - 300 grams, boneless and skinless
• Cauliflower rice - 400 grams
• Chipotle peppers in adobo - 2 tablespoons, minced
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Olive oil - 2 tablespoons
• Chicken broth - 250 ml
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and minced garlic; sauté until the onion is translucent.
3. Season the chicken thighs with salt, pepper, cumin, and oregano, then add them to the skillet.
4. Cook the chicken for about 5-7 minutes on each side until golden brown and cooked through.
5. Stir in the minced chipotle peppers and cook for an additional minute.
6. Add the cauliflower rice and chicken broth to the skillet, stirring to combine.
7. Cover and simmer for about 10-15 minutes, or until the cauliflower is tender and has absorbed the flavors.
8. Taste and adjust seasoning if necessary.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 380
• Protein: 35 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 650 mg
• Cholesterol: 120 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Low in carbs, making it suitable for low-carb diets.

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