Cauliflower "Arroz con Pollo"
- 1 tablespoon oil
- 2-2½ pounds boneless
- chicken thighs, cut into small cubes or strips (breast meat can also be used, but isn't as moist)
- 1 onion, finely chopped
- 1 jalapeño, finely chopped
- 2 garlic cloves, finely chopped
- 1 green bell pepper, chopped or cut into strips
- 1 red bell pepper, chopped or cut into strips
- 1 14.5-ounce can diced tomatoes
- 1 cup chicken stock
- ½ teaspoon saffron threads
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 head cauliflower, grated
- 2 cups frozen peas
Instructions:
Because cauliflower does not soak up liquid as well as rice, this version will have a little more broth than traditional Arroz con Pollo, but the flavor is still fantastic.
- If you have a food processor, save time by using it to grate or slice the onion, jalapeño, garlic and bell peppers together. The cauliflower is also easiest to grate in a food processor.
- In a deep saucepan, heat oil over medium-high and add chicken. Cook for 4-6 minutes until nicely browned. Add more oil if needed, then add onion, garlic, jalapeño, and peppers for several minutes.
- Add tomatoes and their juice, stock, saffron, cumin, salt and cauliflower. Stir well. Simmer rapidly with lid on for 10 minutes, then add peas and simmer a few more minutes.