For this traditional Spanish dish used Cauliflower Rice as a substitute for the real thing.


Cauliflower Rice (Arroz):

·         1 large head of cauliflower or 6 cups florets, cut into small pieces (use the softer stems too)

·         2 teaspoons extra virgin olive oil

·         Kosher salt

·         Freshly ground black pepper

Chicken (Pollo):

·         1 tablespoon extra virgin olive oil

·         2 (3- to 4-pound) chickens, each cut into 6 pieces

·         1 large red onion, cut into thin strips

·         2 roasted red peppers, cut into thin strips

·         4 garlic cloves, minced

·         2 tablespoons tomato paste

·         1 (15-ounce) can whole tomatoes with juices, crushed with your hands

·         ½ cup white wine

·         1 cup chicken broth

·         1 heaping tablespoon smoked paprika

·         Pinch of crushed red pepper

·         ½ teaspoon saffron threads

·         Kosher salt

·         Freshly ground black pepper

·         Garnish: chopped fresh flat-leaf parsley



Cauliflower Rice (Arroz):

1. Pulse cauliflower in a food processor, in batches, until it’s the size of grains of rice. Set aside.

2. Add evoo to a  large sauté pan and place over medium-high heat.

3. Sauté cauliflower rice, in batches for just 2 to 3 minutes each, or until it becomes lightly golden brown. Season each batch with salt and pepper. Spoon into a bowl and set aside.

Chicken (Pollo):

1. Preheat oven to 350°F. 

2. Heat a large sauté pan with evoo over medium heat. Season chicken pieces with salt and pepper. Place in pan and brown chicken for 3 to 5 minutes per side, until dark and caramelized. Transfer to a Dutch oven or casserole dish.

3. Using the same pan that you browned the chicken, add onion and saute, being sure to scrape up any brown bits stuck to the pan. Add peppers, garlic, tomato paste, and canned tomatoes. Cook for 2 minutes more, until garlic has softened. Add mixture to chicken in the Dutch oven or casserole dish. Add wine, broth, paprika, pepper flakes, saffron, salt, and pepper and stir to combine. 

4. Cover the Dutch oven or casserole. Braise in 350°F oven for 40 minutes, until chicken is cooked through. 

5. To serve, spoon cauliflower rice onto a platter. Arrange chicken on top of the cauliflower and drizzle braising liquid over chicken and “rice.” Sprinkle with chopped parsley.