Spicy Coconut Braised Chicken with Cauliflower Rice
“Cauliflower rice tastes just like rice.”
Rice is my weakness. How much rice can I eat? The limit does not exist. Unfortunately, I don’t feel my best when I am eating mountains of rice - go figure! I try to use cauliflower rice when I can, especially in saucy dishes that mask the fact that I am not eating real rice.
Recently my husband made Alex Guarnaschelli’s Tomato and Coconut Chicken over Spiced Rice Pilaf, and we were blown away. It was absolutely delish. I got inspired by the flavors in her dish and decided to give a low carb version a try with what I had in the freezer and pantry. If you’re looking for a satisfying, one-pot dish that is spicy, creamy, and satisfying, this recipe is for you!
Ingredients
1 1/2 cups cooked cauliflower rice
4 boneless, skinless chicken thighs
14 oz. coconut milk
10 oz. rotel tomatoes (original)
2 bay leaves
1 large yellow onion, sliced
2 cloves garlic, grated
1 tbsp. red wine vinegar
Salt and pepper
Olive oil
Cilantro (optional)
Green onions (optional)
Recipe
Heat a braising pan over medium high with 2 tbsp. olive oil. Season the chicken thighs with salt and pepper.
Once the pan is hot, add the chicken thighs and cook for 3-4 minutes per side or until golden brown. Transfer the chicken to a plate and set aside.
Add the sliced onions to the pan with a pinch of salt. Cook until translucent, about 6-8 minutes.
Add the garlic and cook for 1 minute.
Add the rotel tomatoes and scrape up any browned bits from the bottom of the pan. Add the coconut milk and bay leaves. Bring the mixture to a simmer.
Return the chicken to the pan, including any juices from the plate. Simmer uncovered over medium low heat for 15-20 minutes until the chicken is cooked through.
Transfer the cooked chicken to a cutting board. Add the red wine vinegar to the sauce. Taste for seasoning and add any additional salt and pepper as needed.
Cut the chicken into small cubes. Return to the pan with the cauliflower rice and thoroughly mix. Taste again for salt and pepper.
Top with chopped cilantro and green onions.
Cook’s Notes
I like to buy frozen cauliflower rice and microwave for 1-2 minutes less than package instructions. It makes this meal so quick and easy!
