Best 2 Sofrito Chicken And Cauliflower Rice Recipes

**Discover the tantalizing flavors of Sofrito Chicken and Cauliflower Rice, a delectable and nutritious culinary creation.**

Embark on a culinary journey with our Sofrito Chicken and Cauliflower Rice recipe, where succulent chicken breasts are tantalized with vibrant Puerto Rican-inspired sofrito, a flavorful blend of aromatic peppers, onions, cilantro, and garlic. Savor the contrast of tender chicken and tender cauliflower rice, a healthy and versatile alternative to traditional rice. This delightful dish not only satisfies your taste buds but also nourishes your body with a symphony of vitamins, minerals, and antioxidants. Dive into this easy-to-follow recipe and create a wholesome and satisfying meal that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

EASY SKILLET CHICKEN & RICED CAULIFLOWER

Easy Skillet Chicken & Riced Cauliflower image

One-pan, no mess, and full of flavor. A delicious skillet dinner that's on your table in 30 minutes. We think that's a perfect weeknight meal.

Provided by Green Giant

Categories Trusted Brands: Recipes and Tips

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 small onion, chopped
2 cloves garlic, chopped
1 (7 ounce) package Green Giant® Riced Cauliflower - any variety
½ cup chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon chopped fresh oregano

Steps:

Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
Add onion and cook 3 minutes or until softened.
Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes.
Stir in broth and bring to a boil.
Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.
Stir in Parmesan cheese, lemon juice and oregano.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 5.2 g, Cholesterol 67.2 mg, Fat 10.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 2.1 g, Sodium 227.1 mg, Sugar 1 g

SOFRITO CHICKEN AND CAULIFLOWER RICE

Sofrito Chicken and Cauliflower Rice image

I found some ready-made sofrito in the freezer section of a grocery and I also found a homemade version of it at a Latin American grocery in the refrigerator case. Peppers, onions, garlic, tomatoes, and cilantro are processed into tiny pieces and form this recipe base. Try this easy sofrito chicken and cauli-rice for dinner, soon! Garnish with capers and fresh parsley.

Provided by Bibi

Categories Fruits and Vegetables Vegetables Cauliflower Rice

Time 1h

Yield 2

Number Of Ingredients 12

Ingredients

2 bone-in, skin-on chicken breasts
1 teaspoon sazon seasoning
½ teaspoon chili powder
ground black pepper to taste
2 tablespoons extra virgin olive oil
½ cup prepared sofrito
2 tablespoons tomato paste
½ teaspoon ground cumin
½ cup chicken stock
1 pound frozen riced cauliflower, thawed and drained
1 cup frozen green peas, thawed
½ teaspoon salt, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.
Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.
Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.

Nutrition Facts : Calories 863.1 calories, Carbohydrate 16.5 g, Cholesterol 254.3 mg, Fat 42.8 g, Fiber 6.9 g, Protein 100.7 g, SaturatedFat 8.6 g, Sodium 1429.2 mg, Sugar 2.2 g

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and prevent any scrambling during the cooking process.
Use a large skillet: A large skillet will give you plenty of room to cook the chicken and cauliflower rice without overcrowding the pan.
Don't overcrowd the pan: If you overcrowd the pan, the chicken and cauliflower rice will not cook evenly. Cook the chicken in batches if necessary.
Use a flavorful sofrito: The sofrito is the key to the flavor of this dish. Make sure to use a sofrito that is made with fresh, flavorful ingredients.
Season the chicken and cauliflower rice well: Don't be afraid to season the chicken and cauliflower rice generously. This will help to bring out the flavor of the dish.
Cook the chicken until it is cooked through: Make sure to cook the chicken until it is cooked through before adding the cauliflower rice. This will help to prevent the cauliflower rice from becoming mushy.
Serve immediately: This dish is best served immediately after it is cooked. The cauliflower rice will start to lose its texture if it sits for too long.

Conclusion:

This sofrito chicken and cauliflower rice is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With its vibrant flavors and textures, this dish is sure to be a hit with the whole family.