Keto Arroz Con Pollo, How To Make It With Cauliflower Rice

Are you a fan of Cuban cuisine but following a keto diet? Look no further than our delicious keto arroz con pollo a la chorrera recipe!

This classic Cuban dish is typically made with rice, but our version swaps it out for cauliflower rice to make it low-carb and keto-friendly.

Our family recipe calls for boneless chicken thighs, which are seared to perfection and then simmered with a flavorful blend of spices, olives, capers, and pimentos.

The dish is then finished with a sprinkling of cilantro for added freshness and flavor.

So if you’re looking for an authentic-tasting Hispanic keto meal, give this arroz con pollo recipe a try!

Be sure to also check out our entire collection of Keto Cuban Recipes for more tasty options.

Keto Cuban Arroz Con Pollo

This recipe for keto chicken and rice is perfect for anyone following a ketogenic diet. It’s low in carbs, making it a great option for anyone missing chicken and rice who is minding their carb intake.

With that being said, the combination of spices and vegetables in this dish creates a delicious and flavorful meal that the whole family will enjoy.

In fact, it’s such a tasty option that it’s a recipe you will want to add to your meal plan rotation.

Without a doubt, the queen of arroz con pollo (chicken and rice) was my mami. Although she was born in the Dominican Republic, her marriage to my Cuban dad influenced the recipes she brought to the table.

My guess is that her recipe is a combo of what she had in D.R. and what she learned, having lived in Miami for almost half her life.

Her recipe was legendary, and it was probably what her children and grandchildren requested the most from her. Yup, it was that good.

Creating this recipe is my way of honoring her memory while still keeping it low in carbs and keto-friendly.

Mami, I know you are winking at me from heaven with my decision to make a low-carb version of your famous arroz con pollo so that others could enjoy it.

Ingredients Needed To Make A Keto Cuban Arroz Con Pollo

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The following are the ingredients you’ll need to make this keto-friendly Cuban chicken and rice recipe: Note that the full printable recipe card is at the bottom of the page, as is the full nutritional information.

Don’t let the long list of ingredients intimidate you; this recipe is actually quite easy to make and can be done in a 5-quart Dutch oven.

This recipe for low-carb Cuban arroz con pollo is packed with flavor and easy to prepare. Here are the ingredients you’ll need:

• Olive oil
• Boneless chicken thighs
• Sea salt
• Black pepper
• Onion, finely chopped
• Garlic cloves
• Green bell pepper, chopped
• Plum tomatoes, deseeded and chopped
• Low-sodium chicken broth
• White wine vinegar
• Spanish paprika
• Cumin powder
• Oregano powder
• Bay leaf
• Bijol coloring and seasoning
• Garlic powder
• Onion powder
• Cilantro chopped
• Sliced pimentos
• Pimiento-stuffed green olives
• Capers
• Frozen cauliflower rice defrosted

How To Make Cuban Arroz Con Pollo With Cauliflower Rice

Preparing this keto Cuban arroz con pollo a la chorrera is easy when you follow these simple step-by-step instructions.

Allow me to walk you through the process so that you can enjoy a classic dish without worrying about consuming too many carbs.

Defrosting The Cauliflower Rice

You’ll start by defrosting the cauliflower rice. You can do this by microwaving it for half the time called for in the instructions or allowing it to come to room temperature.

If you do not have easy access to frozen cauliflower rice, you can use our recipe for keto cauliflower rice instead.

Preparing The Chicken

Season the boneless chicken thighs with salt and pepper. Then heat a 5-quart Dutch oven or large pot over medium-high heat with olive oil.

Then, sear the chicken thighs until they are nicely browned on both sides. Remove the chicken from the Dutch oven and set it aside.

Cooking The Vegetables

Next, add the onion, garlic, green bell pepper, and tomatoes to the same pot and sauté for 3-5 minutes or until the vegetables are translucent.

Adding The Chicken Broth And Spices

Reduce the heat to medium and stir well with the chicken broth, the remaining salt and pepper, and the vinegar, cumin powder, garlic powder, onion powder, paprika, oregano, and bay leaf.

Adding The Olives, Capers, And Pimentos

Add the olives, capers, sliced pimentos, and the defrosted cauliflower rice to the pot and stir well.

Simmering the Dish

Allow the dish to simmer, uncovered for about 5 minutes. Add up to 1/2 cup more chicken broth for a soupier version after the chicken has fully cooked and heated through.

And there you have it! A delicious keto Cuban arroz con pollo a la chorrera that is sure to impress. Enjoy!

Garnish with Fresh Herbs

To add a pop of freshness to your dish, garnish with fresh herbs like cilantro or parsley.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three weeks.

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I sure hope you will give this recipe for keto Cuban chicken and rice a try and will help us share it.

Be sure to also check out our entire collection of keto Hispanic Food and our keto chicken recipes.

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It’s what keeps this girl encouraged to keep sharing and perfecting her recipes!

You might be surprised by how many great keto options are at your disposal.

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It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting, we got on the path to real transformation.

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