This article was written for Annabel & Grace, which is now part of Rest Less.
One pan Spanish chicken with cauliflower rice can be prepared in 25 minutes. Bursting with flavour! Made with lemon, coriander, chicken, and cauliflower rice. This one-pan skillet recipe makes for a fast and easy meal.
Ingredients: serves 4
- Chicken thighs
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- ½ teaspoon Italian spice blend
- ½ teaspoon red pepper flakes
- 3-4 boneless, skinless chicken thighs
- 1 tablespoon olive oil for cooking
Rice
- 450g cauliflower rice
- 1½ cup chicken stock
- lemon juice from ½ lemon
- fresh coriander for garnish
- marinated tomatoes for garnish
In a small bowl mix together the spices for the chicken, then rub half of it on chicken (reserve half for later)
Heat a skillet over medium heat then drizzle with 1-2 tablespoons olive oil and cook chicken until golden brown on each side (about 2-3 minutes on each side- you will finish cooking it later). Then remove and set aside.
Fill skillet with cauliflower rice, stock, lemon juice, and the other half of the spice mix. Stir the cauliflower rice then set chicken thighs over rice, cover with a lid, and cook on medium/low heat for 20 minutes until chicken is cooked through.
Garnish with chopped coriander and lemon wedges (optional).