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.
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- 3 lbs chicken thighs boneless and skinless
- 0.25 cup cooking fat olive or avocado oil are my personal preferences
- salt to taste
- black pepper to taste
- 1 white onion diced
- 1 green peppers diced
- 1 red bell pepper half diced, and half in strips
- 8 cloves garlic crushed
- 2 tsp oregano
- 1 tsp cumin
- 1 tsp turmeric or generous pinch saffron
- 2 tsp salt
- 1 tsp black pepper
- 14.5 oz diced tomatoes canned
- 12 cups cauliflower riced -- I used 2 frozen bags, blitzed in the food processor
- 1 cup green beans cut
- 0.25 cup red wine vinegar
- 0.5 cup chicken broth or water
- Sprinkle salt and pepper on the chicken.
- 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.
- 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.
- 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.
- Remove cover, and cook another 15 minutes on low.
- Serve and enjoy! This is a hearty main dish on its own, but it's also great served with a salad.
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.