Side Pannel
Spiralized Golden Beet Arroz Con Pollo
Spiralized Golden Beet Arroz Con Pollo
- Recipe Submitted by maryjosh on 12/28/2016
Ingredients List
- For the chicken:
- 1.25 pounds bone-in chicken, combination of legs, breasts and thighs
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 1/4 - 1/2 cup chicken broth, as needed
- For the rice mixture:
- 4 golden beets, peeled, Blade D
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 large garlic cloves, minced
- 1 14.5oz can diced tomatoes, drained but liquid reserved
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- salt and pepper
- 1/2 cup defrosted peas
- 1 avocado, peeled, pitted, insides sliced
Directions
Place the chicken in a plastic bag along with the paprika, onion powder, garlic powder, and cumin. Shake the bag to coat the chicken.
Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the chicken and season with salt and pepper. Cook the chicken until browned on all sides and no pink is showing, about 5 minutes per side. Add the chicken broth as the pan dries and the chicken starts to stick. Using tongs, transfer the chicken to a plate and set aside.
While chicken cooks, place the beet noodles into a food processor and pulse until rice-like. You may have to do this in batches. Set aside.
Add the onions, bell peppers, and garlic to the pan and cook for 5 minutes or until vegetables soften. Add in the drained tomatoes, paprika, cumin, and chili powder and stir to coat the veggies in the seasonings.
Add in the golden beet rice and season with salt and pepper. Stir together to combine with the veggies. Nestle in the cooked chicken and pour over any juices left on the plate. Add in the liquid left from the can of tomatoes. Cover and let cook for 15 minutes or until the chicken is no longer pink when sliced into its thickest part, adding the peas after about 10 minutes of cooking.
Divide the chicken and golden beet mixture into bowls and top with avocado.
Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the chicken and season with salt and pepper. Cook the chicken until browned on all sides and no pink is showing, about 5 minutes per side. Add the chicken broth as the pan dries and the chicken starts to stick. Using tongs, transfer the chicken to a plate and set aside.
While chicken cooks, place the beet noodles into a food processor and pulse until rice-like. You may have to do this in batches. Set aside.
Add the onions, bell peppers, and garlic to the pan and cook for 5 minutes or until vegetables soften. Add in the drained tomatoes, paprika, cumin, and chili powder and stir to coat the veggies in the seasonings.
Add in the golden beet rice and season with salt and pepper. Stir together to combine with the veggies. Nestle in the cooked chicken and pour over any juices left on the plate. Add in the liquid left from the can of tomatoes. Cover and let cook for 15 minutes or until the chicken is no longer pink when sliced into its thickest part, adding the peas after about 10 minutes of cooking.
Divide the chicken and golden beet mixture into bowls and top with avocado.
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