SCD Chicken Cauliflower Rice Paella

Recipe author: scd.recipes
Date published: August 26, 2019
Many people make the mistake of adding stock or other additional liquid to their version of Specific Carbohydrate Diet (SCD) cauliflower rice paella. This is a huge mistake. Instead, the goal is NOT to be mushy.

Ingredients

• 2.5-3 lbs boneless, skinless chicken thighs (or as many as will fit in your 12-inch pan in a single layer)
• Salt and pepper
• 1 tsp saffron threads
• 1 large yellow onion, diced
• 1/2 cup frozen peas
• 2 large tomatoes, diced
• 4-5 garlic cloves, minced
• 1 tsp paprika
• 1 16-oz. pkg of cauliflower rice
• Parsley for garnish, minced

Directions

Yield: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

• Salt and pepper each chicken thigh. Using a 12-inch cast iron skillet (or other large pan), sauté all the chicken, cooking 4-5 minutes first on one side, and then flipping over once for another 4-5 minutes on the other side. Transfer chicken to another plate.
• Sauté onions 4-5 minutes. Add garlic, and sauté for another 1-2 minutes. Add tomatoes and peas, and sauté for another 5 minutes. If there is a lot of liquid at the bottom of the pan, let it evaporate for another 1-2 minutes. Add cauliflower rice, saffron, and paprika. Scrape the bottom of the pan throughout. Stir continuously.
• Return chicken to skillet and cook until chicken is no longer pink in the middle (approximately another 5 minutes).
• Garnish with parsley. Serve hot and enjoy!

2019 © scd.recipes | All rights reserved.