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Healthy Spanish chicken and rice stew in a bowl with a pot of the stew next to it
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Healthy Spanish Chicken and Rice Stew (Whole30, Low Carb, Paleo)

This healthy Spanish chicken and rice stew recipe is Whole30, paleo, low carb, and keto, thanks to cauliflower rice! Absolutely loaded with flavor, it's an easy dinner recipe that's so filling and nourishing. 
Course Main Course
Cuisine Spanish
Keyword chicken, low carb, main course, spanish, stew, whole30
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8 servings
Calories 518kcal

Ingredients

  • 3.5 lbs. chicken pieces like drumsticks or boneless, skinless chicken thighs, about 8-10 pieces
  • 2 Tbsp. Adobo seasoning from Sprouts bulk spices section
  • 1 tsp. salt
  • 2 Tbsp. avocado oil divided
  • 1/3 cup prosciutto diced
  • 3 12- ounce bags Sprouts Organic Riced Cauliflower
  • 2 large bay leaves
  • 1 cup chicken stock
  • 1 teaspoon salt plus more to taste

Sofrito

  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 4 garlic cloves minced
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon capers
  • 12 manzanilla pimiento-stuffed olives chopped

Equipment Needed

Instructions

  • In a small bowl, combine adobo seasoning and 1 tsp. salt. Sprinkle adobo seasoning mixture liberally over both sides of all the chicken pieces.
  • Heat 1 Tbsp. oil in a heavy Dutch oven over medium-high heat. Working in batches, carefully add chicken pieces to pot and brown on both sides, about 3 minutes per side. Transfer to a plate.
  • Add 1 Tbsp. oil to pot and reduce heat to medium. Add sofrito ingredients and sauté sofrito until tender, 5-8 minutes. Add prosciutto to pot and stir well. Add chicken stock and bay leaves sofrito-prosciutto mixture, then return chicken to pot and stir.
  • Bring to boil. Reduce heat to medium-low and cover. Cook 20-30 minutes. Bone-in pieces like drumsticks or bone-in thighs will take longer, about 30 minutes. Boneless, skinless chicken thighs will only take about 20 minutes. If using a mixture of bone-in and boneless pieces, cook 30 minutes or until bone-in pieces are all cooked through.
  • Uncover and increase heat to medium; stir in cauliflower rice and stir well. Simmer uncovered for 5 minutes. Add salt. Garnish with extra green olives and fresh chopped cilantro.

Nutrition

Calories: 518kcal | Carbohydrates: 9g | Protein: 39g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 149mg | Sodium: 854mg | Potassium: 667mg | Fiber: 2g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 49.4mg | Calcium: 45mg | Iron: 2.4mg | Net Carbs: 7g