Chicken and Chorizo Cauliflower Rice Paella

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Average Rating: 5 | Rated By: 3 users

Spain is famous for their paella dish. Typically paella is made with rice, chicken, chorizo and or seafood. In this recipe, I substituted cauliflower rice for regular rice and cooked everything in a tasty sauce flavoured with Spanish spices. This delicious paella dish is gluten-free, low carb, paleo and keto friendly. Best of all, this is a super easy, healthy delicious weeknight meal!

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 large sweet or yellow onion, halved and thinly sliced
  • 4 garlic cloves, chopped
  • 1 yellow or red bell pepper, thinly sliced
  • 4 skinless, boneless chicken thighs, cut into 1-inch wide strips
  • 1 tsp. GF Smoked or regular paprika
  • Pinch of saffron or 1 tsp. GF ground turmeric
  • 1 GF bay leaf
  • 1/2 tsp. GF cayenne pepper flakes or to taste
  • 1 GF cooked chorizo sausage, casing removed and thinly sliced
  • 1/2 cup pure tomato sauce
  • 4 cups GF chicken broth, divided
  • Pure sea salt to taste
  • 6 cups raw cauliflower rice
  • 1/2 cup chopped fresh parsley
  • 2 Tbsp. Arrowroot or tapioca starch/flour
  • Lemon wedges
  • Instructions

  • Heat olive oil in a paella pan or a large skillet over medium-low heat. Add onions and garlic and cook until softened about 5 minutes. Add bell pepper and cook for another minute stirring frequently
  • Increase heat to medium-high and add chicken, cook until the chicken is no longer pink. Add paprika, saffron, bay leaf, cayenne pepper flakes, and chorizo. Stir well to coat everything with the spices
  • Add tomato sauce, 3 1/2 cups of chicken broth and season with salt. Reduce heat to medium and cook for 15 minutes. Add cauliflower and parsley and bring to boil. Cook for 5 more minutes
  • Whisk together remaining chicken broth with arrowroot/tapioca and add to the paella. Cook until the sauce thickens about 2 minutes. Drizzle with fresh lemon juice and set aside for 10 minutes before serving


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