This cauliflower arroz con pollo is a low carb alternative to a classic! It’s paleo, whole30, and can be modified to be nightshade-free and AIP.

arroz con pollo

What is Arroz Con Pollo?

Arroz con pollo, or rice with chicken, is a traditional Latin American dish that’s made with rice, chicken, peas, bell peppers, chicken, broth, herbs, and spices! It’s crazy flavorful and is similar to paella in flavor and preparation.

This particular Arroz Con Pollo is made to be low carb with subbing cauliflower rice for rice, and can also be made nightshade-free! To compensate for the nightshade spices not in this dish, this dish is a bit more turmeric heavy than what a traditional arroz con pollo would be. However, it gives it a great flavor and color!

How to make Arroz Con Pollo

  • Prepare the chicken by using a large skillet, heat about 2 tbsp of oil in the pan. Once the oil is hot, add the chicken. Sear for about 3-4 minutes on each side or until lightly crisp. The internal temperature should read 165 F. Set aside on a plate.
  • Cook the vegetables by sauteeing the onion and garlic until the onion is translucent and the garlic is fragrant. Stir in the cauliflower rice and gently saute for 2-3 minutes. Stir in the diced tomato, broth, peas, and season with turmeric, cumin, and cilantro. Stir well to combine and bring to the liquid to a low simmer.
  • Combine by adding the chicken back to the pan and evenly disperse. Cover the pot and allow to simmer for 5-8 minutes or until the liquid has reduced and the chicken is heated through. Serve topped with chopped cilantro and limes.

Tips & Tricks for Arroz Con Pollo

Add bell peppers and nightshade spices like chili powder if you can tolerate it

This recipe is made to be more nightshade-free (it only has optional tomato) and uses turmeric more heavily than arroz con pollo usually does, so feel free to add red bell pepper and chili powder if you can tolerate it.

Use pre-riced cauliflower

I love buying cauliflower rice frozen from Trader Joe’s or Whole Foods to make it easier! But of course, you can always make your own in a food processor.

arroz con pollo

The Ingredients

Chicken thighs

You can also use chopped chicken breast, but thighs work best.

Cauliflower rice

You can use pre-riced cauliflower or use a food processor to make your own.

Peas & canned tomato

You’ll omit these ingredients for AIP. You can use a green veggie like asparagus as a sub, and nomato sauce for the tomato.

Turmeric, cumin, oregano, and cilantro

These add all of the rich flavor and color! You’ll omit cumin for AIP, and can add nightshade spices like cumin if you tolerate it. The turmeric is added for color and flavor as this is more nightshade-free, but you can scale it back if you choose to use chili powder.

arroz con pollo

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Cauliflower Arroz Con Pollo


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

This cauliflower arroz con pollo is a low carb alternative to a classic! It’s paleo, whole30, and can be modified to be nightshade-free and AIP.


Scale

Ingredients

  • 2 lbs bone in skin on chicken thighs
  • 3 tbsp avocado oil, divided
  • 1 tsp sea salt, divided
  • 1/2 tsp black pepper (omit for AIP)
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cups caulflower rice
  • 1/4 cup canned diced tomatoes (sub nomato sauce for AIP)
  • 1/4 cup chicken broth
  • 1/2 cup green peas (omit for AIP& whole30)
  • 1 1/2 tsp turmeric powder (see notes)
  • 1 tsp cumin (omit for AIP)
  • 2 tsp dried oregano
  • 2 tbsp fresh cilantro, chopped
  • 2 limes, quartered

Instructions

  1. Pat the chicken dry and lightly season with salt and pepper.
  2. Using a large skillet, heat about 2 tbsp of oil in the pan. Once the oil is hot, add the chicken. Sear for about 3-4 minutes on each side or until lightly crisp. The internal temperature should read 165 F. Set aside on a plate.
  3. Add more oil if necessary, and saute the onion and garlic until the onion is translucent and the garlic is fragrant.
  4. Stir in the cauliflower rice and gently saute for 2-3 minutes. Stir in the diced tomato, broth, peas, and season with turmeric, cumin and cilantro. Stir well to combine and bring to the liquid to a low simmer.
  5. Add the chicken back to the pan and evenly dispurse. Cover the pot and allow to simmer for 5-8 minutes or until the liquid has reduced and the chicken is heated through.
  6. Serve topped with chopped cilantro and limes.

Notes

Traditional Arroz Con Pollo is not made with this much turmeric, but the turmeric is added for color and flavor as this particular recipe is free of nightshade spices. You can scale it back if you can tolerate nightshade spaces and choose to use chili powder.

All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.

  • Category: one pot meals
  • Method: stove top

Nutrition

  • Serving Size: 1 serving
  • Calories: 246
  • Fat: 13.5g
  • Carbohydrates: 20.2g
  • Fiber: 3.5g
  • Protein: 15.8g

arroz con pollo