Cauliflower Con Pollo

Name: Cauliflower Con Pollo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 4 pieces Chicken Breast (4 skinless, boneless chicken breasts, cut crosswise into 3 even pieces (It will be about 1 ½ pounds)); 8 pieces Chicken Thigh (8 skinless, boneless chicken thighs, each cut in half (It will be about 2 pounds)); 2 pieces Yellow Onion (2 large onions, chopped); 5 pieces Bell Pepper (5 bell peppers, I like using a combination of red, orange, yellow, poblano and cubanelle); 8 cloves Garlic (8 cloves of garlic, finely minced); 40 oz Cauliflower (40 ounces of riced frozen cauliflower or butternut squash, thawed); 1 ½ cup White Wine (1 ½ cups of vino seco, I like the brand Artañan. If you can’t find this brand a dry white wine will work too.); 3 cup Chicken Broth (3 to 4 cups of chicken bone broth — up to 4); 2 tbsp Tomato Paste (2 tablespoons of tomato paste); 1 tbsp Bijol (1 tablespoon of bijol); 2 tbsp Sazon (2 tablespoons of Sazon); 2 tsp Kosher Salt (2 -4 teaspoons kosher salt — up to 4); 1 tsp Garlic Powder (1 teaspoon garlic powder); ⅓ cup Extra Virgin Olive Oil (1/3 cup of extra Virgin olive oil (I like carbonell and colavita), plus 4 tablespoons); 1 cup Green Peas (1 cup of frozen peas); 1 cup Spinach (1 cup of spinach); 2 oz Piquillo Pepper (2 oz jarred piquillo peppers, sliced, well rinsed and dried); 4 tbsp Green Olive (4 tablespoons of green olives, I like manzanilla or pitted castelvetrano olives (add in a little bit of brine too)); 0.13 cup Parsley (1/8 cup parsley, chopped); 0 pieces Lime (Lime wedges for serving)

Cuban-American style rice dish (using riced cauliflower) with chicken, peppers, and olives, cooked to a saucy 'a la chorrera' consistency.

60 minMexican

Servings4

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Gluten Free
Dairy Free

Ingredients

For 4 servings

Chicken Breast4 pieces · 4 skinless, boneless chicken breasts, cut crosswise into 3 even pieces (It will be about 1 ½ pounds)
Chicken Thigh8 pieces · 8 skinless, boneless chicken thighs, each cut in half (It will be about 2 pounds)
Yellow Onion2 pieces · 2 large onions, chopped
Bell Pepper5 pieces · 5 bell peppers, I like using a combination of red, orange, yellow, poblano and cubanelle
Garlic8 cloves · 8 cloves of garlic, finely minced
Cauliflower40 oz · 40 ounces of riced frozen cauliflower or butternut squash, thawed
White Wine1 ½ cup · 1 ½ cups of vino seco, I like the brand Artañan. If you can’t find this brand a dry white wine will work too.
Chicken Broth3 cup · 3 to 4 cups of chicken bone broth — up to 4
Tomato Paste2 tbsp · 2 tablespoons of tomato paste
Bijol1 tbsp · 1 tablespoon of bijol
Sazon2 tbsp · 2 tablespoons of Sazon
Kosher Salt2 tsp · 2 -4 teaspoons kosher salt — up to 4
Garlic Powder1 tsp · 1 teaspoon garlic powder
Extra Virgin Olive Oil⅓ cup · 1/3 cup of extra Virgin olive oil (I like carbonell and colavita), plus 4 tablespoons
Green Peas1 cup · 1 cup of frozen peas
Spinach1 cup · 1 cup of spinach
Piquillo Pepper2 oz · 2 oz jarred piquillo peppers, sliced, well rinsed and dried
Green Olive4 tbsp · 4 tablespoons of green olives, I like manzanilla or pitted castelvetrano olives (add in a little bit of brine too)
Parsley0.13 cup · 1/8 cup parsley, chopped
Lime0 pieces · Lime wedges for serving

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Steps

1Place chicken on a sheet tray and dry the chicken well with a paper towel. Drizzle the chicken with 1/8 cup of olive oil, salt, pepper and garlic powder.
2In a large pot place the riced cauliflower. Turn the heat to high. Add 3 tablespoons of oil, bijol and 1 1/2 teaspoons of salt. Cook it on high so the cauliflower begins to take on the flavors and dries out. This will help it absorb the sauce later on in the recipe. Set aside.
3In same pot bring the heat to medium high. In batches (if needed), sear the chicken on both sides evenly for 5 minutes on each side until they are golden brown and place on a plate. Finish searing all the chicken. Set aside.
4Now it is time to build your sofrito. In that same pan (without cleaning!!!) add the remaining olive oil with the onions, peppers, salt, pepper and sazón and cook until tender. Then add garlic and cook until slightly golden.
5Once the veggies are nice and cooked, add tomato paste, vino seco, 2 ½ cups of broth. Mix well, making sure to scrape all the brown bits. After 3-5 minutes, return chicken to the pan along with all of the juices. Bring to a boil on high and let it cook for about 5-7 minutes.
6Once the chicken has cooked in the sofrito on high, lower heat to medium low and simmer for another 10-15 minutes. However you can leave it longer if you have time.
7After about 20 minutes, the chicken should be tender to the touch. You can pull it out onto a plate or just shred in the pan if the chicken is soft enough. Remember to shred slightly, you don't want to over shred. Taste for salt and pepper and adjust seasoning as needed.
8Once the chicken is tender, raise heat to high to get to a boil, add another cup of broth and the riced cauliflower. Gently mix together. Cook on high for another 5 minutes, stirring occasionally to make sure the rice isn’t sticking to the bottom.
9After the 5 minutes, it should be “a la chorrera” style which means there should be liquid at the bottom of the pan. Add the olives, spinach, peas, piquillo peppers and parsley. Cook for another 2-3 minutes.
10Serve immediately so it can be served “a la chorrera.” If you want to make it more soupy then add another 1/2 cup of broth or water. Serve with a squeeze of lime and parsley.