“Arroz” con Pollo

I finally moved into my new apartment, complete with a much larger kitchen!  All the extra counter space made it much easier to make my faux chicken and rice.  🙂

Servings: 6
Prep Time: 20 min
Cook Time: 50-60 min


  • 6 chicken breasts (or legs) – I used 2 bone-in chicken breasts and 4 boneless chicken breasts, and cut the boneless breast into cubes
  • 1 head of cauliflower
  • 3 roma tomatoes + 1 c yellow cherry tomatoes (any varieties will work, as long as you end up with about 1.5 c pureed tomato)
  • 1 onion (I used a walla walla, but any white or yellow onion will work)
  • 2 cloves garlic
  • 1/4 serrano pepper + 2 whole peppers
  • 1/2 T cumin
  • salt and pepper
  • 2 T tomato paste
  • 1 c chicken broth


  1. Using the S-blade of a food processor (I am obsessed with my Breville), pulse the head of cauliflower until it is in tiny “rice-like” pieces.  I like my pieces a little larger, but you can make the rice more coarse or more fine, to your liking.IMG_4850


    Optional: while you cook the chicken, set the cauliflower rice over cheesecloth to strain out some of the water.  This step is not necessary, but it does make the cauliflower “fluffier.”

  2. Pat the chicken dry (the dryer the better) and season with salt and pepper.  (I like a lot – see below).


    Brown the chicken (skin-side down if you are using any bone-in breasts or legs) for 8 min/side.  To get a nice golden crust on the chicken, make sure not to touch, move, poke at, etc. the chicken for the entire 8 minutes.  If you try to move it too early, the salt/seasoning will stick to the bottom of the pan and it will be more difficult to flip.

  3. Remove the chicken and set aside.  Season the cauliflower with the cumin, salt, and pepper.  Add the cauliflower to the pan and cook about 10-15 min, until it starts to brown.
  4. While the cauliflower is cooking, use the food processor to puree the tomato, onion, 1/4 pepper and garlic.  Add the tomato mixture to the cauliflower, the two whole peppers and cook about 5 min.  (The picture below is actually from a batch of just rice – I recommend a deeper stockpot for this recipe).IMG_4852
  5. Use tongs to place the chicken pieces back into the “rice.”  Add the tomato paste and broth and cook an additional 10-15 minutes, until most of the liquid evaporates.IMG_4883

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