Cauliflower arroz con pollo con chorizo

This recipe was developed by Chef Bryan Cardinale at Rutgers University during one of our product trainings.

Servings: 4
Serving size: 10 ounces

Ingredients

2 cauliflower heads, riced
6 ounces Abbot’s Butcher chorizo
10 ounces Abbot’s Butcher chopped chick’n
1 cup yellow onion, diced
1/3 cup yellow bell pepper, diced
1/3 cup red bell pepper, diced
1/3 cup green bell pepper, diced
1/2 cup green olives, sliced
1/2 cup green peas
1 punch saffron
8 cups vegetable stock
4 tablespoons olive oil
1 tablespoon garlic
Salt and pepper, to taste

Preparation

1. Bring vegetable stock to a simmer. Add saffron strands and turn off heat. Let the saffron bloom for a minute.
2. Add cauliflower. Stir and steep for a minute or until cauliflower is al dente. Strain and reserve.
3. In a non-stick pan, heat 1 tablespoon of oil and add Abbot’s Butcher chicken chunks. Sauté until browned on all sides, about 6 minutes. Remove from pan and reserve.
4. In the same non-stick pan, heat 1 tablespoon of oil and add Abbot’s Butcher chorizo. Sauté until browned on all sides, about 6 minutes. Remove from pan and reserve.
5. In a sauté pan, add 2 tablespoons of oil over medium heat. Once hot, add onions and cook until they start to brown.
6. Add peppers and sweat for a minute. Then add garlic and sweat an additional minute.
7. Add riced cauliflower, olives and green peas. Toss to heat.
8. Add chicken and chorizo. Toss to combine. Taste and adjust seasoning. Add salt and pepper to taste.