Low Carb Puerto Rican Chicken Recipe
Low Carb Puerto Rican Chicken Recipe
This low carb Puerto Rican chicken recipe also called Arroz Con Pollo was created from a one skillet chicken dinner recipe I read somewhere:) The photo looked delicious!! This could have been called a low carb arroz con pollo recipe too, but I decided it wasn’t quite traditional enough with all the peppers and olives.
Here’s what mine ended up looking like this.
The original recipe called for rice, which we don’t eat at our house, so I used cauliflower rice as the base of the skillet and I used my favorite new large cast iron skillet:) One chance I could have made is made the cauliflower rice a more Spanish version (here’s my recipe for my Mexican cauliflower Rice, click here).
If you use the more Spanish type rice, you can skip the mixture made in the blender, so one less kitchen item to clean!! & it’s definitely more of a low carb arroz con pollo.
The way I made this version, I cooked the cauliflower rice (frozen type) in the microwave first, then I added about 1/2 cup of chicken stock to the skillet. It tasted great, but had a little liquid left once the dish was ready to eat. Next time, I won’t add the chicken stock and I didn’t add it in this recipe either.
The reason I decided to branch out to make this dish was I found drumsticks at the grocery store from my favorite all natural chicken brand. Usually I can only find the boneless skinless chicken breasts. So I was excited and my kiddos really like chicken legs too. I actually have fond memories of eating chicken legs in my childhood too!!
I have to mention, that the mixture of cilantro, oil & red peppers was really delicious in the cauliflower rice, my family said this was one of their top 3 dinners EVER!! How the heck did that happen!?
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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- 1-2 lbs chicken drumsticks You could substitute other chicken pieces
- 1 package cauliflower rice
- 1 Tbs corriander crushed
- 2 Tbs chili powder
- 1/2 cup roasted red peppers I used them from a jar
- 2 cups cilantro packed tight
- 1/2 cup avocado oil
- 2 Tbs garlic powder or tube garlic
- 2 Tbs granulated onion
- 1/2 cup green olives
- 1/4 cup roasted red peppers
- 2 Tbs capers
Ingredients
Rub for Chicken
Blend in food processor or blender
In the Skillet
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Rate this recipe!
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- Preheat oven to 400 degrees. Rub chicken with chili powder & corriander.
- Microwave cauliflower rice following directions (I buy the frozen cauliflower rice).
- Brown chicken skin in the skillet. Remove from the skillet once browned.
- Blend cilantro, peppers , garlic powder & granulated onion & avocado oil in the blender.
- Add cauliflower rice to skillet with blended up mixture and stir. If you use the Spanish rice version, I mentioned above, skip the blended mixture.
- Add chicken back in the skillet and top with green olives, peppers & capers.
- Cook for 45 minutes or until done. Enjoy:)
