Ingredients:
- lbs Boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- tsp Smoked Paprika
- /2 tsp Dried Oregano
- /2 tsp Kosher Salt
- /4 tsp Black Pepper
- Tbsp Olive Oil (divided)
- large head Cauliflower (about 2 lbs), cut into florets
- large Yellow Onion, finely diced
- Red Bell Pepper, finely diced
- cloves Garlic, minced
- jar (4 oz) Roasted Red Peppers (Pimientos), drained and roughly chopped
- cup Frozen Green Peas
- /2 cup Dry White Wine (optional)
- cups Low-Sodium Chicken Broth
- generous pinch Saffron Threads (steeped in 2 Tbsp hot water for 10 minutes)
- tsp Spanish Paprika (sweet)
- /4 cup Fresh Parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- Pulse cauliflower florets in a food processor until they resemble coarse rice grains. Set aside.
- Toss chicken pieces with smoked paprika, oregano, 1/2 tsp salt, and pepper. Heat 1 Tbsp olive oil in the skillet over medium-high heat. Sear chicken in batches until golden brown; remove and set aside.
- Add remaining 1 Tbsp oil to the skillet. Sauté onion and bell pepper until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Stir in Spanish paprika and chopped roasted red peppers. Cook for 1 minute. If using wine, pour it in and scrape up any browned bits from the bottom of the pan; let it reduce by half (about 2 minutes).
- Pour in the chicken broth and the steeped saffron water mixture. Bring to a simmer and adjust salt and pepper to taste.
- Stir in the prepared cauliflower 'rice.' Nestle the seared chicken back into the mixture evenly across the pan.
- Reduce heat to low, cover the skillet tightly, and let it simmer gently for 15–20 minutes, or until the cauliflower is tender.
- Stir in the frozen peas during the last 3 minutes of cooking. Remove from heat, keep covered, and let stand for 5–10 minutes.
- Fluff gently with a fork, garnish generously with fresh parsley, and serve immediately with lemon wedges.