Nigerian Keto Jollof Chicken Rice Bowl

Allergens

None (excluding individual ingredient allergies)

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 large head cauliflower, grated or riced
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 cup tomato puree
• 2 cups chicken broth
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
2. Stir in the cumin, coriander, paprika, salt, and pepper. Cook for about 1 minute, allowing the spices to toast and release their flavors.
3. Pour in the tomato puree and chicken broth, stirring well to combine. Bring the mixture to a simmer, then lower the heat and let it cook for about 5 minutes.
4. Add the chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover and cook for 20 25 minutes, or until the chicken is cooked through and tender.
5. In a separate bowl, prepare the cauliflower rice by grating or ricing the head of cauliflower. Set aside.
6. Once the chicken is cooked, remove it from the skillet and shred it with two forks. Add the shredded chicken back into the skillet, stirring well to combine with the sauce.
7. Stir in the prepared cauliflower rice, mixing until it's evenly coated with the sauce. Cook for about 5 more minutes, or until the cauliflower has softened.
8. Adjust seasoning as needed and garnish with fresh parsley before serving.

Chef’s Insight

The key to a delicious Nigerian Keto Jollof Chicken Rice Bowl is balancing the flavors with the right combination of spices and ensuring the chicken is cooked through but still tender.

Notes

Feel free to adjust the heat levels of this dish by adding more or less cumin and paprika according to your preference.