Paella

Paella is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan.

This quick paella is made with cauliflower rice so it's nutrient-dense, low carb, and gluten-free as well!

INGREDIENTS
4-6 Chicken Thighs
Avocado oil
Broth of Choice
Homemade Salsa Verde
Right Rice (cauliflower rice)
Salt & pepper
Cilantro

DIRECTIONS
Preheat the oven to 400°F. Pat the chicken thighs with paper towels and dry thoroughly. Season generously with salt and pepper. Eight avocado oil on medium-low and once you see it simmer drop 3 to 4 chicken thighs skin side down. Listen to those sizzle and let them cook until the skin is nice and crispy. Flip and cook on the other side.

Don’t worry about cooking all the way through, we’re just going for the nice crispy skin. After you’ve cooked all of them, very carefully D glaze with some of your broth and scrape up all those tasty brown bits.

Once that’s done, add in your cauliflower rice, just enough broth to cover it and then finally, nestle your chicken pieces back into the mixture and top with the salsa Verde. I cooked these for 20 minutes and then I turned my oven off completely and let the pan cool down with the oven until dinner time. You can reheat these over the stovetop or even just in the microwave.