Description
A delicious baked chicken dish with a Portuguese twist served over cauliflower rice.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 cups cauliflower rice
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup chicken broth
- 2 tablespoons chopped cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened.
- Add the chopped red bell pepper and cook for another 5 minutes.
- Stir in the paprika, cumin, turmeric, black pepper, and salt.
- Add chicken broth and bring to a simmer.
- In a baking dish, arrange the chicken thighs and pour the cooked vegetable mixture over them.
- Bake in the preheated oven for 35-40 minutes, or until chicken is fully cooked.
- While the chicken is baking, steam the cauliflower rice until tender.
- Serve the chicken over the cauliflower rice and garnish with chopped cilantro.
Notes
- You can substitute chicken breasts if preferred.
- Cauliflower rice can be store-bought or homemade.
- Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 chicken thigh with cauliflower rice
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg