The trick to getting this recipe to work out well is not to expect it to cook like traditional chicken and rice because you are using riced cauliflower in place of regular rice. The riced cauliflower is not going to absorb much liquid. This is a recipe that you can make in the oven or in a skillet on the stovetop. Honestly, the skillet may be the best bet because the oven version is kinda soupy.
I used boneless, skinless chicken thighs for this dish. You can use chicken breasts also. It depends on how many you plan on feeding. First step is to brown your chicken lightly in a skillet so that it releases some of its juices and grease. In an aluminum foil lined 1 quart casserole, add 1 medium package of riced cauliflower. Stir in a tablespoon of rotisserie seasoning for chicken. Then place your browned chicken on top and sprinkle a generous amount of seasoning over your chicken. Cover your casserole and bake at 350 degrees until your chicken is finished cooking. In my oven, that is around 45 minutes.
If you are starting out with frozen chicken then you can toss everything into the casserole and cook at 350 degrees for 30 minutes per pound of chicken.
Now, the skillet preparation is a little different. Rather than just browning the chicken, you cook it fully and then transfer to a plate. Next, you add your riced cauliflower and cook it according to package directions until it is warmed through. If you want your chicken seasoned, you will need to season it before adding it to the pan. I like using a nonstick skillet for this dish because clean up is a lot easier. The skillet version of this recipe allows for the excess liquid to evaporate off with out your chicken turning into nuggets of rubber. It is also a bit faster.
No comments:
Post a Comment