Healthy Spanish Chicken and Rice Stew (Whole30, Low Carb, Paleo)

Healthy Spanish Chicken and Rice Stew (Whole30, Low Carb, Paleo)

This healthy Spanish chicken and rice stew recipe is Whole30, paleo, low carb, and keto, thanks to cauliflower rice! Absolutely loaded with flavor, it's an easy dinner recipe that's so filling and nourishing. 

•  Course Main Course
•  Cuisine Spanish
•  Keyword chicken, low carb, main course, spanish, stew, whole30
•  Prep Time 5 minutes
•  Cook Time 55 minutes
•  Total Time 1 hour
•  Servings 8 servings
•  Calories 518 kcal
•  Author Cheryl Malik

Ingredients

• 3.5 lbs. chicken pieces like drumsticks or boneless, skinless chicken thighs, about 8-10 pieces
• 2 Tbsp. Adobo seasoning from Sprouts bulk spices section
• 1 tsp. salt
• 2 Tbsp. avocado oil divided
• 1/3 cup prosciutto diced
• 3 12- ounce bags Sprouts Organic Riced Cauliflower
• 2 large bay leaves
• 1 cup chicken stock
• 1 teaspoon salt plus more to taste
• Sofrito
• 1 medium onion chopped
• 1 red bell pepper chopped
• 4 garlic cloves minced
• 1/4 cup fresh cilantro chopped
• 1 tablespoon capers
• 12 manzanilla pimiento-stuffed olives chopped
• Equipment Needed
• Dutch oven

Instructions

1. In a small bowl, combine adobo seasoning and 1 tsp. salt. Sprinkle adobo seasoning mixture liberally over both sides of all the chicken pieces.
2. Heat 1 Tbsp. oil in a heavy Dutch oven over medium-high heat. Working in batches, carefully add chicken pieces to pot and brown on both sides, about 3 minutes per side. Transfer to a plate.
3. Add 1 Tbsp. oil to pot and reduce heat to medium. Add sofrito ingredients and sauté sofrito until tender, 5-8 minutes. Add prosciutto to pot and stir well. Add chicken stock and bay leaves sofrito-prosciutto mixture, then return chicken to pot and stir.
4. Bring to boil. Reduce heat to medium-low and cover. Cook 20-30 minutes. Bone-in pieces like drumsticks or bone-in thighs will take longer, about 30 minutes. Boneless, skinless chicken thighs will only take about 20 minutes. If using a mixture of bone-in and boneless pieces, cook 30 minutes or until bone-in pieces are all cooked through.
5. Uncover and increase heat to medium; stir in cauliflower rice and stir well. Simmer uncovered for 5 minutes. Add salt. Garnish with extra green olives and fresh chopped cilantro.

Nutrition Facts

Healthy Spanish Chicken and Rice Stew (Whole30, Low Carb, Paleo)

Amount Per Serving

Calories 518Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 9g56%

Cholesterol 149mg50%

Sodium 854mg37%

Potassium 667mg19%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 2g2%

Protein 39g78%

Vitamin A 800IU16%

Vitamin C 49.4mg60%

Calcium 45mg5%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Source:https://40aprons.com/healthy-spanish-chicken-rice-stew-whole30/#wprm-recipe-container-16607