This low carb arroz con pollo recipe is a healthy version of the classic spanish chicken and rice dish.
I have so many good memories of arroz con pollo! I won’t go into details, but I will tell you that this is a childhood favorite that I’m thrilled I can pass down to my kids.
Similar Keto Cauliflower Rice Recipes: Keto Dirty Cauliflower Rice, Keto Mexican Cauliflower Rice, Low Carb Mushroom & Spinach Cauliflower Rice
You are going to enjoy my version of arroz con pollo. I made a few changes to make it fit in my keto lifestyle and my kids still love it!
Easy Low-Carb Arroz Con Pollo Recipe
This is a classic Latino dish that I made low-carb and it tastes just like the real thing. I’m really proud of how this turned out and you will be too.
So many of my favorite recipes from my childhood involved either tortillas or rice – not exactly keto-friendly! Thankfully, with a few simple swaps, we can all still enjoy these scrumptious dinners.
What Is Arroz Con Pollo?
I grew up having this as the main holiday dish. It’s a lot like paella. It also goes by different names like locrio de pollo, lokri, or locreo. It either came from Spain or Puerto Rico – people debate that all the time.
It’s basically a skillet recipe made with chicken, rice, and a special blend of spices. My family used to make it during big holiday meals, but it’s easy to serve at any time of year.
How To Make Cauliflower Arroz Con Pollo
This is a keto rice and chicken dish so I basically swapped the rice for cauliflower rice. The rest of the ingredients are basically the same. It has the same seasoning as the original.
I grew up with Sazon seasoning and used it in this dish too. It’s basically a combination of different seasonings. It uses: coriander, cumin, turmeric , garlic powder, oregano, salt and pepper.
What’s In Low-Carb Arroz Con Pollo
Here’s what I used in my keto-friendly version, along with any substitutions you can make.
- Chicken Thighs – The dark meat is the traditional way, but you can use bite-sized pieces of chicken breast instead.
- Salt and Pepper
- Onion – Any type of onion works, I love red or yellow onion in it.
- Red Bell Pepper – The red bell pepper has the most flavor, but yellow or green peppers taste delicious in it too.
- Garlic Powder – Don’t use garlic salt, use garlic powder. If you use garlic salt, just omit the salt from the recipe.
- Oregano – Fresh is always best, but dried oregano works too.
- Garlic – Use fresh minced garlic
- Cilantro – Omit this if you don’t like the taste of cilantro
- Avocado Oil – Substitute olive oil if you don’t have avocado oil.
- Tomato Paste
- Sazon Seasoning
- Cauliflower Rice – Use frozen. You can make your own but it takes much longer.
- Chicken Broth
How To Serve It
Since this is an entire meal in one skillet, you don’t need very many side dishes around it. Serve it with some slices of avocado and a green salad.
Don’t forget the hot sauce! I love adding a few dashes to spice up the meal!
Easy Keto-Friendly Dinner Idea
My entire family loved this recipe and I know yours will too! You can make the entire thing in one skillet, which makes it a really simple keto-friendly dinner idea. No more making one dish for then and something else for you!
Low-Carb Arroz Con Pollo Recipe
Below are the ingredients you’ll need to make this recipe. Exact measurements are located within the recipe card below.
Ingredients
Chicken thighs
Salt
Pepper
Onion
Red bell pepper
Garlic powder
Oregano
Garlic minced
Cilantro
Avocado oil
Water
Tomato paste
Sazon seasoning
Frozen cauliflower rice
Chicken broth
Directions
Season chicken with 1/4 tsp salt, garlic powder, oregano, and pepper.
Heat the skillet on medium heat and add 1/2 tsp of oil.
Saute chicken until they’re brown on both sides. Remove chicken from skillet and set aside.
Wipe down skillet and add remaining oil, peppers, garlic, cilantro, and onion.
Saute for a few minutes. Add water, tomato paste, Sazon, and 1/4 tsp salt.
Return chicken to skillet and cook on medium heat for 15 minutes.
Stir and turn chicken and cook for another 15 minutes or until chicken is cooked through. Remove chicken from skillet and set aside.
Add Riced cauliflower to the same skillet and turn heat to medium-high and saute for a few minutes. Stir in chicken broth and bring to a simmer.
Return chicken back to skillet and simmer until liquid has reduced and chicken is heated through.10. Garnish with extra cilantro
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LOW CARB ARROZ CON POLLO RECIPE
This low carb arroz con pollo recipe is a healthy version of the classic spanish chicken and rice dish.
Ingredients
- 4 bone-in chicken thighs
- 1/2 tsp salt
- 1/2 tsp Pepper
- 1/3 cup onion
- 1/3 cup red bell pepper
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 2 cloves garlic minced
- 2 tbsp cilantro, chopped’
- 1 tbsp avocado oil
- 1/2 cup water
- 1 tbsp tomato paste
- 1/2 tsp Sazon seasoning
- 12 oz bag of frozen cauliflower rice
- 1 tbsp chicken broth
Instructions
-
Season chicken with 1/4 tsp salt, garlic powder, oregano, and pepper.
-
Heat the skillet on medium heat and add 1/2 tsp of oil.
-
Saute chicken until browned on both sides. Remove chicken from skillet and set aside.
-
Wipe down skillet and add remaining oil, peppers, garlic, cilantro, and onion.
-
Saute for a few minutes. Add water, tomato paste, Sazon, and 1/4 tsp salt.
-
Return chicken to skillet and cook on medium heat for 15 minutes.
-
Stir and turn chicken and cook for another 15 minutes or until chicken is cooked through. Remove chicken from skillet and set aside.
-
Add Riced cauliflower to the same skillet and turn heat to medium-high and saute for a few minutes. Stir in chicken broth and bring to a simmer.
-
Return chicken back to skillet and simmer until liquid has reduced and chicken is heated through.
-
Garnish with extra cilantro
Recipe Notes
Calories: 245
Net Carbs: 9 g
