Ingredients
The following ingredients have 8 Servings
- 3.5 lbs. chicken pieces (like drumsticks or boneless, skinless chicken thighs, about 8-10 pieces)
- 2 Tbsp. Adobo seasoning from Sprouts bulk spices section
- 1 tsp. salt
- 2 Tbsp. avocado oil (divided)
- 1/3 cup prosciutto (diced)
- 3 12- ounce bags Sprouts Organic Riced Cauliflower
- 2 large bay leaves
- 1 cup chicken stock
- 1 teaspoon salt (plus more to taste)
- 1 medium onion (chopped)
- 1 red bell pepper (chopped)
- 4 garlic cloves (minced)
- 1/4 cup fresh cilantro (chopped)
- 1 tablespoon capers
- 12 manzanilla pimiento-stuffed olives (chopped)
- Dutch oven
Instruction
- In a small bowl, combine adobo seasoning and 1 tsp. salt. Sprinkle adobo seasoning mixture liberally over both sides of all the chicken pieces.
- Heat 1 Tbsp. oil in a heavy Dutch oven over medium-high heat. Working in batches, carefully add chicken pieces to pot and brown on both sides, about 3 minutes per side. Transfer to a plate.
- Add 1 Tbsp. oil to pot and reduce heat to medium. Add sofrito ingredients and sauté sofrito until tender, 5-8 minutes. Add prosciutto to pot and stir well. Add chicken stock and bay leaves sofrito-prosciutto mixture, then return chicken to pot and stir.
- Bring to boil. Reduce heat to medium-low and cover. Cook 20-30 minutes. Bone-in pieces like drumsticks or bone-in thighs will take longer, about 30 minutes. Boneless, skinless chicken thighs will only take about 20 minutes. If using a mixture of bone-in and boneless pieces, cook 30 minutes or until bone-in pieces are all cooked through.
- Uncover and increase heat to medium; stir in cauliflower rice and stir well. Simmer uncovered for 5 minutes. Add salt. Garnish with extra green olives and fresh chopped cilantro.
