Nigerian Breakfast Succulent Paleo Jollof Rice Bowl

Allergens

None (but note that this recipe uses avocado oil, which may not be suitable for people with an avocado allergy)

Ingredients

• 8 oz boneless, skinless chicken thighs
• 1 medium
• sized cauliflower head (cut into florets)
• 2 tbsp avocado oil
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 cup tomato sauce
• 1/2 cup chicken broth
• 1 tsp ground ginger
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a blender, combine the tomato sauce, onion, garlic, ginger, smoked paprika, cumin, salt, and pepper. Blend until smooth.
2. Heat avocado oil in a large skillet over medium heat. Add chicken thighs and cook for 4 5 minutes per side or until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the blended tomato sauce mixture and chicken broth. Bring to a boil.
4. In a food processor, pulse the cauliflower florets until they resemble rice grains. Set aside.
5. Add the "caulirice" to the skillet with the tomato sauce mixture, stir well, and cook for 7 8 minutes or until the caulirice is tender but not mushy.
6. Slice the cooked chicken thighs into bite sized pieces and add them back to the skillet, mixing well. Cook for an additional 2 3 minutes.
7. Garnish with fresh parsley before serving.

Chef’s Insight

Cooking times may vary depending on your specific appliances and ingredients used.

Notes

The dish is Paleo-friendly, gluten-free, and dairy-free.