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Sofrito Chicken Thighs with Cauliflower Rice
Servings: 4
Prep Time: 20 MINS
Cook Time: 30 MINS
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Made With:
RANGER® Free Range Chicken Thighs
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Ingredients
| 1 pack | RANGER® Free Range Chicken Thighs |
| 1 pack | Riced Cauliflower |
| 1 | Yellow Onion, small diced |
| 1 | Green Bell Pepper, small diced |
| Jalapeno, seeded and minced | |
| Clove Garlic, minced | |
| 1/4 tsp. | Cumin |
| SPICE RUB | |
| 3 tbsps. | Vegetable Oil |
| 2 tbsps. | Hot Sauce |
| 2 tbsps. | Kosher Salt |
| 1 tbsp. | Black Pepper |
| 1 tbsp. | Paprika |
| 1 tbsp. | Garlic Powder |
| 1 tbsp. | Onion Powder |
| 1 tbsp. | Dried Cilantro |
| 1 tbsp. | Dried Parsley |
| 1 tsp. | Dried Oregano |
| 1 tsp. | Cayenne Pepper |
| 1 tsp. | Cumin |
Directions
| Step 1 |
| In a small bowl, mix the spices and oil. Next, sear the chicken thighs on medium-high heat, skin side down in a sauté pan with oil until browned. Transfer to a sheet tray and cook for 15-20 minutes or until the internal temperature reaches 165 degrees. |
| Step 2 |
| In the same pan heat the oil and sauté the onion, jalapeno, garlic, and bell pepper for 1 minute until softened then add the cauliflower rice and cumin. Cook for an additional 2-3 minutes. Season with salt and pepper. |
| Step 3 |
| Plate the cooked chicken on top of your bed of riced cauliflower and veggies and pair with your favorite drink. |
