Need a new low-carb dinner option? Try something saucy
Craving some comfort food that fills your tummy with something saucy and spicy but is low carb? Try this Spanish Chicken and Riced Cauliflower dish! I adapted it from our family Spanish Rice recipe, and it’s always a hit. Dinner in one casserole dish, chock full of veggies and protein!
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Alright, here’s the recipe!
One pound ground mild Italian sausage
4 chicken legs and 4 chicken thighs
¼ cup butter
1 small onion, chopped
½ cup red bell pepper, chopped
½ cup green bell or mild Italian pepper
1 t minced garlic
1 28 ounce can crushed tomatoes
20 ounces of frozen riced cauliflower, cooked according to package directions.
1 ½ t salt
⅛ t pepper
¼ t turmeric
½ t paprika
Salt and pepper the chicken pieces.
Melt butter in a large, heavy skillet over medium-high heat
Brown the chicken pieces in butter, remove from skillet.
Add the Italian sausage, cook over medium-high, breaking into fine pieces as you go. Cook and stir for about 5 minutes until sausage begins to cook through..
Saute the onions and pepper in the same skillet with the sausage until onions are translucent, add garlic and saute another minute.
Add the crushed tomatoes and spices to the skillet. Turn down the heat to low and cook 5 minutes to blend.
Combine the steam riced cauliflower and the sausage mixture in a large casserole dish.
Top with the browned chicken pieces.Sprinkle with salt, pepper, and paprika
Bake at 375 for 45 minutes or until chicken is cooked through (at least 165 degrees internal temperature)