• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

One Pot Spanish Chicken and Cauliflower Rice Recipe

  • Recipe Submitted by on

 Ingredients List

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 1 large carrot, diced
  • 1 large celery stalk, diced
  • 2 cloves garlic, finely minced
  • 3 tablespoons fresh cilantro leaves, coarsely chopped
  • 1/2 teaspoon ground oregano
  • 4 chicken thighs
  • 1 cup chicken broth
  • 1/4 cup tomato paste
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3 cups cauliflower rice


Heat the olive oil in a large Dutch oven.
Add the chicken and brown the chicken for 7 - 10 minutes on each side.
Using tongs transfer the chicken to a plate and set aside.
Add another 1-2 tablespoons olive oil to the Dutch oven.
Add the onion, carrot and celery and saute for 3-4 minutes over low-medium heat.
Add the garlic and saute for another 1-2 minutes.
Add the chopped cilantro and oregano.
Add the cauliflower and saute for another 1-2 minutes.
Add the chicken broth, tomato paste, onion powder and garlic powder and stir to blend.
Return the chicken to the pan and push the chicken into the cauliflower rice mixture.
Place the lid on the Dutch oven and reduce the heat to low. Continue to cook for another 15-20 minutes or until the liquids have absorbed, the vegetables are tender and the chicken is cooked through. Add more chicken broth if needed to simmer the vegetables until they're tender.

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