Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Pat the chicken dry and lightly season with salt and pepper.
  • 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.
  • Add more oil if necessary, and saute 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.
  • 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.
  • Serve topped with chopped cilantro and limes.