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–+ servings

Peanut Cauliflower Rice

Print Recipe
Prep Time 8 minutes
Cook Time 48 minutes
Course Dairy Free, Egg Free, Main Course, Poultry, Side Dish
Cuisine Asian
Servings 8
Calories 392.8

Equipment

Food Processor

Ingredients
  

  • 1 large head cauliflower quartered
  • 2 pounds boneless skinless chicken breasts cubed (or chicken thigh meat)
  • 1 medium onion chopped
  • 6 cloves garlic minced
  • 1 3/4 cups Kettle and Fire Chicken Broth
  • 1/2 cup natural peanut butter
  • 1 tablespoon curry powder
  • 1/2 tablespoon Thai chilis (Thai chili paste)
  • 1 1/2 cups coconut milk
  • 1/2 teaspoon coconut extract
  • drop stevia glycerite
  • coconut flakes for garnish

Instructions
 

  • Place the cauliflower into a food processor and pulse until small pieces of ‘rice.’
  • Cube chicken and brown, add onions and garlic, and saute until onion is tender. In large pan, combine chicken broth, peanut butter, and curry seasonings. When well combined, add chicken mixture to the pan. Simmer uncovered, stirring occasionally, for about 30 minutes, until chicken is cooked through and sauce has reduced slightly.
  • Thoroughly combine coconut milk, coconut extract and sweetener, cauliflower rice and add to the chicken mixture. Simmer, stirring, until sauce has thickened to desired consistency, 10 minutes or so. Top with grated coconut. 

Nutrition

Calories: 392.8 | Fat: 18.6g | Protein: 44.2g | Carbohydrates: 13.1g | Fiber: 4.8g | P:E Ratio: 1.6