Spanish Chicken With Rice And Chorizo

About

This Keto Mediterranean recipe is inspired by Spanish flavors, with a low carb twist. We have used skin-on chicken thighs for our Keto Spanish chicken along with smokey chorizo and cauliflower rice. Packed with fats and flavor, this is a great option if you are following a Mediterranean Keto diet, or looking for low carb Paleo dinner options.

Can I Use a Different Cut of Chicken?

For the best Keto Spanish chicken, we recommend using bone-in and skin-on thighs. This ensures you are getting the very best fats and flavor from the recipe. I’d you would rather use skinless thighs or even chicken breasts, this would still work. Please be sure to adjust your cooking times as needed for the cut of chicken selected.

Do I Have to Use Chorizo?

We appreciate that pork may not suit all dietary requirements. If so, you can simply omit the chorizo from the recipe and add some extra seasonings as desired for a touch more flavor. Alternatively, you could substitute the chorizo for jumbo shrimp, adding the shrimp to the rice to cook through thoroughly towards the end of the cooking time. Please be sure to adjust your cooking methods and macros as needed to account for any changes made to the original recipe.

Ingredients

8 medium black olives
2 ounce fresh food spanish chorizo by sainsbury's
2 medium chicken thigh with skin
1 ½ cup cauliflower rice
1 tablespoon olive oil
1 teaspoon rosemary, fresh
1 teaspoon lemon peel or zest raw
1 tablespoon red onion
1 teaspoon gourmet collection smoked paprika by mccormick
½ cup chicken broth, bouillon or consomme, ready-to-serve can
½ tablespoon parsley, fresh
½ clove garlic
¼ cup tomato sauce
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Heat the olive oil in a large skillet over a medium heat. Dice the chorizo into bite-sized chunks. Add the chorizo to the skillet to cook through until golden brown, and the chorizo releases its oils. Remove from the skillet with a slotted spoon and set to one side.
Season the chicken thighs with salt and pepper. Add the chicken to the skillet used to cook the chorizo, skin side down. Leave the chicken to cook in the chorizo oils for 4 minutes or until the skin is crisp and golden. Turn the chicken pieces over and cook the other side for a further 3-4 minutes or until well browned all over. Remove from the skillet with a slotted spoon and set aside with the chorizo.
Finely dice the onion, thinly slice the garlic and finely chop the rosemary. Add the onion, garlic, rosemary, and lemon zest to the skillet. Add the cauliflower rice. Stir well to combine and pan fry for a minute in the oil.
Add the stock, tomato sauce, and smoked paprika to the skillet. Stir well to combine. You may use an alternative stock if preferred, such as vegetable. You may also add salt and pepper if desired. This will depend on the strength of seasoning in your stock and chorizo. Bring the liquids up to a gentle boil.
Return the chicken pieces to the pan, carefully nestling them into the rice. Scatter the chorizo around the chicken. Reduce to a simmer and cover. Simmer for 15 minutes or until the chicken is completely cooked through and the liquid has all evaporated.
Thinly slice the olives. Remove the lid from the skillet and add the sliced olives. Stir through the rice and chorizo mix. Divide the Spanish inspired chicken between two serving bowls and scatter with chopped fresh parsley to serve.