Yes to Yummy

Arroz con Pollo (Gluten-Free, Dairy-Free, Grain-Free, Paleo)

April 20, 2013 Leave your thoughts Print this page

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Arroz Con Pollo…without grains?! What?!

Yes, it’s true. Really, this recipe should be called Coliflor con Pollo, as it uses cauliflower instead of rice. With colorful veggies and vibrant, layered flavors, you won’t miss the grains at all. Get ready to lick your plate!

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A couple of hours before you want to eat, make a marinade. In the bowl of a food processor, combine 3 cloves of garlic with the juice of 2 large oranges and 2 limes. Process until no pieces of garlic remain, about 2 minutes, then pour the liquid into a large plastic bag with some chicken legs. (I used 3 pounds, about 6 medium chicken legs.) Shake to distribute the marinade and refrigerate for at least 2 hours.

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When you’re ready to cook, heat the oven to 350 degrees. Meanwhile, melt 1 tablespoon of refined coconut oil and 1 tablespoon of ghee in a large pot or Dutch oven over medium-high.

Remove the chicken from the bag, reserving the marinade. Lightly pat the legs with a paper towel and season well with salt and pepper.

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Once the fat is hot, add half of the chicken skin-side down. Cook until brown, about 4 minutes, then flip over. Continue browning for an additional 4 minutes, then transfer to a plate. Repeat with the remaining chicken.

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After all of the chicken has been browned, turn the heat down to medium and add 1 large chopped onion, 2 chopped bell peppers, and 3 minced cloves of garlic to the remaining fat. Saute until soft, about 7 to 8 minutes.

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While the veggies cook, toast 1/4 teaspoon of saffron in a small skillet until fragrant, about 30 seconds. You will want to skip this step because of its simplicity, but DO NOT. The toasting helps the saffron release its wonderful flavor to its full potential. (By the way, did you know that it takes 1,000 flowers to make 1 pound of saffron?)

To the onion, pepper, and garlic, add 2 teaspoons of cumin and 1 teaspoon of salt. Let continue cooking for another 2 minutes, then add 1/4 cup white wine, 2 cups of chicken broth, 1 14-ounce can of diced tomatoes and their juices, the saffron, and two bay leaves. Stir a few times and bring to a boil.

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Once boiling, turn the heat down to low and return the chicken legs to the pot. Cover with a lid and simmer on the stove top for 10 minutes.

Next, transfer the lidded pot to the oven and bake for 20 minutes, or until the chicken is completely cooked through.

Upon taking the pot out of the oven, stir in about a pound of cauliflower, riced (simply pulse cauliflower in the food processor for 10 to 15 seconds until the size of grains of cous-cous) and 3/4 cup frozen baby peas. Stir to incorporate and, with the lid on, let sit for 5 minutes.

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Do they eat cauliflower in Latin American countries? I don’t know, but I do know that Coliflor con Pollo is just as delicious as Arroz con Pollo.

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What ethnic dish should I try re-creating next? Leave me a comment on Facebook and let me know!


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