Paleo Portuguese Chicken Stew with Cauliflower Rice – Aromatic and Hearty Dinner Meal for 6

Allergens

None

Ingredients

• 2 lbs chicken thighs, bone
• in and skin
• on
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup white wine
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 head cauliflower, riced
• Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken thighs and cook until browned on both sides. Remove from skillet and set aside.
2. In the same skillet, add onion, garlic, green and red bell peppers. Cook until softened, about 5 minutes.
3. Stir in smoked paprika, cumin, coriander, salt, and black pepper. Cook for 1 minute to release the aroma of spices.
4. Add white wine, diced tomatoes, and chicken broth to the skillet. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Return chicken thighs to the skillet and continue cooking until chicken is fully cooked through, about 15 20 minutes more.
6. In a separate bowl, prepare cauliflower rice by pulsing the cauliflower in a food processor until it resembles rice grains.
7. Serve the chicken stew over the prepared cauliflower rice and garnish with fresh parsley.

Chef’s Insight

The combination of smoked paprika and cumin gives this dish a warm, earthy flavor that complements the tender chicken and sweet bell peppers. The cauliflower rice adds a light and wholesome element to the meal.

Notes

This recipe is perfect for those following the Paleo diet, as it avoids grains and legumes while still offering a satisfying and delicious meal.