Ingredients:

  • 5 lb (680g) Boneless, skinless chicken thighs (diced into 1-inch cubes)
  • 1 tbsp (15 ml) Olive oil, plus more for cooking
  • ½ tsp (3g) Kosher salt
  • ¼ tsp (1g) Black pepper
  • 1 large White onion (finely diced)
  • 1 large Red bell pepper (diced)
  • 3 cloves Garlic (minced)
  • 1 tbsp (15g) Tomato paste
  • 1 tsp (5g) Smoked Paprika (Pimentón de la Vera)
  • ½ tsp (2g) Dried oregano
  • ¼ tsp (1g) Turmeric or Saffron threads (a generous pinch, soaked in 1 tbsp hot water)
  • 1 cup (240 ml) Low-sodium chicken stock
  • 1 cup (240 ml) Crushed tomatoes (or passata)
  • 4 cups (approx. 500g) Cauliflower “rice” (from 1 medium head of cauliflower)
  • ½ cup (75g) Frozen peas
  • ¼ cup (60 ml) Fresh cilantro or parsley (chopped, for garnish)
  • 1 Lemon (cut into wedges, for serving)

Instructions:

  1. Pat the diced chicken dry and season generously with salt and pepper. Add 1 tbsp of olive oil to the large skillet over medium-high heat until shimmering.
  2. Add the chicken (work in batches if necessary) and sear for 3–4 minutes per side until deeply golden brown. It does not need to be cooked through. Remove the seared chicken and set aside on a clean plate, leaving the browned bits (fond) in the pan.
  3. Reduce the heat to medium. Add the diced onion and red pepper. Sauté for 5–7 minutes, scraping up the browned bits from the chicken, until the vegetables are softened and translucent.
  4. Stir in the minced garlic, tomato paste, smoked paprika, and oregano. Cook for 1 minute until fragrant to bloom the spices.
  5. Pour in the chicken stock and crushed tomatoes. Bring to a gentle simmer, scraping any remaining residue from the bottom of the pan. Stir in the turmeric or saffron liquid.
  6. Add the seared chicken and any resting juices back into the pan. Reduce heat to low, cover, and simmer for 10 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
  7. Stir in the cauliflower rice and frozen peas. Increase the heat to medium-low. Cook, uncovered, for 5–8 minutes, stirring occasionally. The cauliflower is done when it is tender-crisp (al dente) and most of the excess moisture has evaporated. Taste and adjust seasoning.
  8. Remove the skillet from the heat, cover loosely with foil for 5 minutes to rest.
  9. Garnish liberally with chopped fresh cilantro or parsley. Serve immediately with a fresh lemon wedge for squeezing over the top.