Casablanca Chicken
INGREDIENTS
1 lb skinless/boneless chicken thighs
1 packet Goya sazon- for rice and salsa's (I use it for color)
2 teaspoons of garlic powder
1/4 tsp. tumeric
1/4 teaspoon paprika
2 tablespoons freshly chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 onion (sliced)
1 red jalapeño (diced)
1/4 cup chicken broth
FOR CAULIFLOWER RICE:
- 1 small head cauliflower, cut into florets
- 1 tablespoon oil
- 1 clove of garlic, minced (optional)
- ½ teaspoon salt
- half diced onion Rice the cauliflower by grating it on the larger holes on a grated or in a food processor
- Heat the oil in a large pan or pot over medium-high heat; add onion and garlic then stir for less than 2 minutes then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender , about 6-9 minutes. keeping it from getting too brown.
INSTRUCTIONS
To begin, prepare chicken thighs,I like to cook them whole then cut them into cubes. But first Transfer the chicken to a mixing bowl, add seasoning packet, garlic, turmeric, paprika, parsley, salt and black pepper and toss to combine. Now, heat 2 tablespoons of oil (any kind) in a deep skillet over med heat. Add chicken and Sear the chicken about 5-7 minutes or until the chicken starts to develop some color. on each side Now, add onions and jalapeño pepper, stir and sauté for a few minutes until onions are tender (about 4 minutes). Then add chicken broth to deglaze the pan. Lower the heat and simmer for 2-3 minutes. Then taste and season with more salt if necessary.
In a separate non-stick skillet, heat 1 tablespoon of oil over medium-high heat and see the Recipe above for the riced cauliflower. You an also use white rice or brown rice and cook according to the package.
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