“Dirty” Roasted Chicken Cauliflower Rice (AIP, Paleo, Low Carb, Whole 30) [One-pan]
When I lived in the Philippines, I learned to eat copious amounts of rice. I ate so much rice when I got there in fact, it really plugged me up for awhile. That was not the greatest experience.
I still love white rice and even brown rice, but since starting to eat Paleo and AIP, I’ve stopped eating those grains for now. I do hope to reintroduce them in the future though, since I find them to be so delicious and comforting.
Now the go-to replacement for rice is riced cauliflower. I don’t know if the person who invented riced cauliflower as a rice replacement actually ate the cauliflower, because I’m sure that if they did, they would have discovered that cauliflower rice is NOTHING LIKE RICE! Everything warm, tasty, aromatic, fluffy, and amazing about rice is there in riced cauliflower. It’s just not.
I’ve tried to eat the stuff and like it, but every time I do, I just don’t appreciate the taste.
So when I discovered the concept of “Dirty Rice” which was just adding a variety of different foods in with the riced cauliflower, I was sure I’d discovered a way to mask the flavor but get the nutritional benefit of the riced cauliflower.
This version of dirty rice jams so many veggies in and makes one super nourishing bowl that tastes like a warm roasted chicken. And the best part? I can’t taste the riced cauliflower and I can’t tell that it’s reheated chicken (I’m also not reheated chicken’s biggest fan). Anyone else able to eat cauliflower but loathe riced cauliflower? Or am I the only one?
If you’re a hater, let me know what you think of this recipe. Enjoy
“Dirty” Roasted Chicken Cauliflower Rice
1 tbsp avocado oil (or other AIP compliant fat)
1 leek (or 1 small shallots or 1/4 yellow onion)
3 cloves garlic
4 oz mushrooms (baby bella work well)
1/2 cup shredded carrots (I buy shredded and shred them more in my little food processor)
1 head cauliflower riced in food processor (or 1 16 oz bag of riced cauliflower frozen or not)
1-2 cups chicken bone broth (Bonafide Provisions is a great AIP compliant brand)
12 oz of already cooked/roasted/shredded chicken (I roast a chicken the day before and use the leftovers including leg and breast–a rotisserie chicken would be perfect here)
2 tsp garlic powder
2 tsp dried oregano
2 tsp dried thyme
salt to taste
Heat the avocado oil on medium low. Mince the garlic and leek (mostly the white or light green pieces). Put the garlic and leek in the heated pan and stir for a minute or so, until aromatic. Chop the zucchini and mushrooms in to bite sized pieces. (I love using this tool from Amazon) Place zucchini and mushrooms in the heated pan. After they veggies are starting to soften, shred the carrots or place the shredded carrots into the pan as well. Keep stirring to distribute heat and start the veggies cooking. Stir for approximately 3 minutes. Now add rices cauliflower and bone broth. Stir to combine. Turn to medium high heat and put garlic powder, oregano, thyme and salt on veggies. Stir again. Let sit and cook for about 10 minutes, or until all the veggies are tender and the broth is nearly evaporated. While it cooks, cut or scissor the chicken into bite sized pieces. Fold the chicken pieces into the mixture when broth is not quite evaporated. Stir around to let chicken heat as well. If using shredded or not flavorful chicken, consider adding more spices at this point, to taste. When broth is basically evaporated and chicken is heated through, turn off the heat and serve immediately.
Can be stored overnight in glass container for leftovers.
Jam-packed with veggies and sneaking in that cauli rice, this recipe is sure to nourish and inspire.