Ingredients:

  • 1 kg (2.2 lbs) Boneless, skinless chicken thighs, trimmed and cut into 1.5-inch pieces
  • 1 ½ tsp Salt, divided
  • ½ tsp Black pepper, freshly ground
  • 2 Tbsp Olive oil (or other high-heat cooking oil)
  • 1 Large Yellow Onion, finely diced
  • 1 Red Bell Pepper, diced
  • 4 Garlic cloves, minced
  • ½ cup (120 ml) Dry white wine (Optional)
  • 1 tsp Smoked Paprika (Pimentón)
  • ½ tsp Turmeric powder OR a pinch of Saffron threads
  • ½ tsp Dried Oregano
  • 1 large (400g) tin Diced tomatoes, drained
  • 600 ml (2 ½ cups) Low-sodium chicken stock (hot)
  • 700 g (5-6 cups) Cauliflower rice, fresh or frozen
  • 1 cup (140 g) Frozen peas
  • ½ cup Jarred Piquillo or roasted red peppers, sliced into strips
  • ¼ cup Fresh Parsley, chopped
  • 1 Lemon, cut into wedges, for serving

Instructions:

  1. Season the Chicken: Toss the chicken pieces with 1 teaspoon of the salt and the pepper.
  2. Sear: Heat the olive oil in the skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if necessary) and sear for 3–4 minutes per side until deeply golden brown. The chicken does not need to be cooked through.
  3. Rest: Remove the seared chicken from the pan and set aside on a clean plate. Leave the rendered fat and browned bits (fond) in the skillet.
  4. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and bell pepper to the pan. Sauté for 5–7 minutes until softened and translucent, scraping up the fond from the pan base.
  5. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, turmeric/saffron, oregano, and remaining salt. Cook for 1 minute until fragrant.
  6. Deglaze (Optional): Pour in the white wine (if using) and scrape the pan thoroughly to release any remaining browned bits. Reduce the wine by half (about 2 minutes).
  7. Add Tomatoes: Stir in the diced tomatoes. Cook for 2 minutes.
  8. Add Stock and Chicken: Pour in the hot chicken stock and bring the mixture to a low simmer. Return the seared chicken pieces and any accumulated juices to the pan, nestling them into the liquid.
  9. Simmer Chicken: Cover the pan and let the dish simmer gently for 10 minutes, allowing the chicken to finish cooking and the flavours to marry.
  10. Introduce Cauliflower Rice: Stir in the cauliflower rice and frozen peas. Gently combine, ensuring the rice is mostly submerged beneath the chicken pieces and liquid.
  11. Final Cook: Cover the pan again. Cook for an additional 5–7 minutes. The cauliflower should be tender but still have a slight bite (al dente). If the mixture appears too wet, cook uncovered for the last 2 minutes to allow excess moisture to evaporate.
  12. Rest and Serve: Remove the skillet from the heat. Let it rest, covered, for 5 minutes (this allows the residual heat to finish the cooking and helps the sauce thicken slightly).
  13. Garnish: Stir in the sliced roasted peppers. Sprinkle generously with fresh parsley. Serve immediately with lemon wedges.