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Paleo Primate

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Faux “Arroz” con Pollo

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This is another Cuban favorite. I grew up eating Arroz con Pollo, and loving every single bite. When I was in college, the “real” version of this was a favorite of many of my friends. This version is lower carb, thanks to the swap of cauliflower for rice. My version isn’t quite like the original I grew up with, but it’s darn tasty, and it’s paleo! Plus it’s darn pretty, with the yellow from the turmeric or saffron, and the red from the bell peppers.

 

 

Faux "Arroz" con Pollo
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Servings
8
Servings
8
Faux "Arroz" con Pollo
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Servings
8
Servings
8
Ingredients
Chicken
Everything Else
Servings:
Instructions
  1. Sprinkle salt and pepper on the chicken.
  2. Heat oil in a Dutch oven or large pot over medium heat. When the oil is hot, add enough chicken to cover the bottom. Sear each side about 5 minutes (until it starts to brown), and remove from pot. Repeat until all of the chicken is cooked.
  3. Add the onion, green bell pepper, diced half of the red bell pepper, and garlic to the remaining oil in the pot. Cook until the vegetables are soft.
  4. Add the rest of the ingredients, except the sliced red bell pepper, to the pot, mix well, and bring to a boil. Reduce heat to low, add the remaining red bell pepper, and cook covered for 15.
  5. Remove cover, and cook another 15 minutes on low.
  6. Serve and enjoy! This is a hearty main dish on its own, but it's also great served with a salad.
Recipe Notes

If you're allowed to have peas, use those instead of the cut green beans to make this dish a bit closer to the Cuban original.

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Cincinnati Chili

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I’ve been going to Hard Times Cafe for ages, and that was the first place that exposed me to chili with cinnamon in it. It was life-changing. Seriously. Cinnamon with beef?! It kinda blew my mind. Here’s my take on it. Want to make the “original” from HTC? They sell their mixes!I’ve been going to Hard Times Cafe for ages, and that was the first place that exposed me to chili with cinnamon in it. It was life-changing. Seriously. Cinnamon with beef?! It kinda blew my mind. Here’s my take on it. Want to make the “original” from HTC? They sell their mixes!

Cincinnati Chili
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Servings Prep Time
16 15 minutes
Cook Time
2 hours
Servings Prep Time
16 15 minutes
Cook Time
2 hours
Cincinnati Chili
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Servings Prep Time
16 15 minutes
Cook Time
2 hours
Servings Prep Time
16 15 minutes
Cook Time
2 hours
Ingredients
Servings:
Instructions
  1. Brown the ground beef.
  2. Add everything else, stir well, and bring to a boil.
  3. Simmer with the lid on for a couple of hours.
Recipe Notes

Want to make this in the slow cooker? Just follow step 1, and then throw everything into the slow cooker for about 6 hours. It's going to be a bit soupy, which is fine, because that's how Cincinnati chili is supposed to be served.

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Picadillo

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I grew up eating picadillo, ropa vieja, arroz con pollo, and many more Cuban treats. My goal is to create paleo versions of many of my favorite dishes from childhood. Thankfully, some of them, like picadillo, really don’t need any tweaking.

Picadillo
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This is a traditional Cuban dish. It's a simple, satisfying, and delicious, and goes great with plantains and cauliflower rice.
Servings Prep Time
6 15 minutes
Cook Time
30-60 minutes
Servings Prep Time
6 15 minutes
Cook Time
30-60 minutes
Picadillo
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This is a traditional Cuban dish. It's a simple, satisfying, and delicious, and goes great with plantains and cauliflower rice.
Servings Prep Time
6 15 minutes
Cook Time
30-60 minutes
Servings Prep Time
6 15 minutes
Cook Time
30-60 minutes
Ingredients
Servings:
Instructions
  1. Brown the ground beef in a large pot. I usually use a 12-quart stockpot for picadillo, because anything smaller tends to become too full to mix all of the ingredients without making a mess.
  2. While the beef is browning, dice the onion and green peppers.
  3. Once the beef is browned, you may drain it if desired. I usually leave the fat in because I get grass-fed beef, and it does add to the flavor.
  4. Add the diced onions, green peppers, tomato sauce, olives (drained; you don’t need the brine), raisins, cumin, garlic, pepper, salt, oregano, and vinegar to the pot of ground beef and mix well. You now have picadillo, which you can eat right away, or allow it to simmer for 30-60 minutes .
Recipe Notes

While this is tagged "chili," it's really not, but my friends refer to it as "Cuban chili," so thought I'd file it under that so they can find it 🙂

If you want to make this for 21-Day Sugar Detox, simply omit the raisins. You can add diced green apple instead, but it tastes great without any extra sweetness.

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Chocolate Chili

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I made the Chocolate Chili from Well Fed a couple of times, and while it was tasty, it wasn’t exactly my cup o’ tea (or chili). This is my take on chocolate chili.I made the Chocolate Chili from Well Fed a couple of times, and while it was tasty, it wasn’t exactly my cup o’ tea (or chili). This is my take on chocolate chili.

Chocolate Chili
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Servings Prep Time
8 15 minutes
Cook Time
2 hours
Servings Prep Time
8 15 minutes
Cook Time
2 hours
Chocolate Chili
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Servings Prep Time
8 15 minutes
Cook Time
2 hours
Servings Prep Time
8 15 minutes
Cook Time
2 hours
Ingredients
Servings:
Instructions
  1. Brown the ground beef.
  2. Add everything else.
  3. Stir well, bring to a boil, and then let it simmer for a couple of hours.
Recipe Notes

Want to make this in the slow cooker? No problem! Just follow step 1, then throw everything into the slow cooker, and cook on low for about 6 hours. The result will be a bit juicier, so I usually leave the lid off for a bit, to let some of the liquid cook out of the chili.

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About the Paleo Primate

I’m Chrissy Rey, and this is my blog. While I wear many hats in my day-to-day life, this blog is primarily about my journey towards great health and fitness.