Keto Latino chicken with zucchini rice
- 30 oz. 850 g boneless chicken thighs, cut into pieces
- ½ ½ lime, the juicelimes, the juice
- 1 tbsp 1 tbsp or paprika powder
- 2 tsp 2 tsp salt
- 1 tsp 1 tsp pepper
- ¼ cup 60 ml coconut oil or avocado oil
- 3 3 garlic clove, crushedgarlic cloves, crushed
- ½ ½ , minced, minced
- 2 2 celery stalk, mincedcelery stalks, minced
- 4 oz. 110 g green olives, pitted
- ¼ cup 60 ml , minced
- 21 oz. 600 g
- Pat the chicken dry with a paper towel. Season the chicken with lime juice, annatto, salt, and pepper.
- Heat the oil over high heat. Add the chicken and cook, turning to brown all over. Reduce temperature to low.
- Stir in garlic, bell pepper, celery, and olives. Cover and simmer, stirring occasionally until the chicken is very tender (about 17 minutes).
- In the meantime, chop the zucchini noodles until they are cut into pieces about the size of a rice of grain.
- Once the chicken is very tender, increase heat to high. Stir in the cilantro and zucchini, heat stirring for about a minute, or until heated through.
- Remove from the heat and serve.
Annatto (also known as anato, bija or achiote) is a tropical American tree with seeds that are intensely red and have a mild taste. Annatto has been used as a food coloring going back to pre-Columbian times. If you can’t find annatto, use an equal amount of Spanish paprika.
If you don't like cilantro, use parsley instead.
Zucchini noodles, "zoodles", can be bought pre-made in most local supermarkets (perfect for busy people). However they are super easy (and cheap) to make with a spiralizer.
To make the rice, just chop the zoodles into rice-sized pieces. If you are really short of time, just use the zoodles without dicing. It will look and taste just as good.