Ingredients
4drumsticks,skinless
½tspkosher salt
⅓cuponion,chopped
⅓cupred bell pepper,chopped
2garlic cloves,minced
2tbspcilantro,chopped
1tbspolive oil
½cupwater
1tbsptomato paste
½tspSazon seasoning,store bought or homemade
12ozGreen Giant Riced Cauliflower Medley,(1 bag)
2tbsppitted green olives,with 1 tbsp brine
Preparation
Season chicken with ½ teaspoon of salt, a teaspoon of garlic powder, ¼ teaspoon of oregano, and black pepper.
Heat a medium skillet over medium-high heat. Add ½ teaspoon of oil and sauté the chicken for about 5 minutes until browned on all sides. Remove chicken and set aside. Wipe the skillet.
Heat the remaining 2½ teaspoons of oil in the skillet, then add onions, peppers, garlic, and cilantro. Sauté, stirring for about 2 minutes.
Add water, tomato paste, Sazon, ¼ teaspoon of salt, and return the chicken to the skillet. Cover and cook on medium-low heat for about 30 minutes, turning halfway until the chicken is tender and cooked through. Remove chicken to a plate.
Add the Green Giant Riced Veggies; increase heat to medium-high and stir well. Return the chicken to the skillet.
Add the olives with a little of the brine (liquid) from the olive jar then cover and simmer for about 6 minutes until heated through.
