Arroz con Pollo al Ajillo

Arroz con Pollo al Ajillo is a delicious low-carb twist on the classic Spanish dish, featuring succulent chicken cooked in garlic-infused olive oil and served with cauliflower rice for a healthy alternative. This dish is packed with flavor, making it a perfect choice for a satisfying meal.

Ingredients

• Chicken thighs - 300 grams, boneless and skinless
• Cauliflower - 400 grams, riced
• Garlic - 6 cloves, minced
• Olive oil - 3 tablespoons
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Chicken broth - 200 milliliters
• Parsley - 2 tablespoons, chopped
• Lemon - 1, juiced

Steps

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
2. Season the chicken thighs with paprika, salt, and black pepper, then add them to the skillet.
3. Sear the chicken for about 5-7 minutes on each side until golden brown and cooked through.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the remaining tablespoon of olive oil and the minced garlic, sautéing until fragrant (about 1 minute).
6. Add the riced cauliflower to the skillet, stirring well to combine with the garlic.
7. Pour in the chicken broth and bring to a simmer, cooking for about 5-7 minutes until the cauliflower is tender and has absorbed the flavors.
8. Return the chicken to the skillet, adding lemon juice and chopped parsley, stirring everything together.
9. Cook for an additional 2-3 minutes to heat through, then serve hot.

Nutrition

• Calories: 400
• Protein: 34 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

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

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