Chicken-Chorizo Cauliflower Paella
Ingredients
- 2 (12-oz) pkg cauliflower florets
- 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ (16-oz) pkg chorizo sausage links, cut into ½-inch pieces
- 1 Tbsp avocado oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 tsp smoked paprika
- ½ cup organic chicken broth
- 1 tsp salt
- 4 Roma tomatoes, chopped
Instructions
- Process cauliflower, in batches, in a food processor until it resembles rice.
- Sprinkle chicken lightly with salt and pepper. Cook chicken and sausage in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until chicken is browned on all sides.
- Add onion and garlic; cook 3 to 4 minutes or until onion is tender. Add cauliflower and paprika; cook 4 minutes, stirring often.
- Add broth and salt. Cook 12 minutes or until liquid is evaporated, stirring often. Remove from heat; stir in tomatoes.
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