CHICKEN AND CAULIFLOWER RICE CASSEROLE
“Keto/low carb and diabetic friendly chicken and cauliflower rice casserole. So, so good!”
- 400 g frozen or fresh cauliflower rice
- 30 ml olive oil
- 1 red onion, chopped
- ½ each red and yellow capsicum, chopped
- 1 courgette, chopped
- 1 teaspoon chilli powder (omit if you do not like it hot)
- ½ teaspoon chilli flakes
- 1 teaspoon smoked paprika
- 1 teaspoon oreganum
- 1½ teaspoons cumin powder
- salt and pepper, to taste
- 500 ml leftover rotisserie chicken, chopped
- 200 ml chicken stock or water
- 125 ml cream
- 1 handful fresh coriander, chopped
- 250 ml cheese, grated
Microwave the cauliflower rice for 10 – 12 minutes until cooked.
Fry the onion in the oil until translucent and add half to the cauliflower rice.
Stir the cooked onions through the rice, season with salt and pepper and spread the mixture in the bottom of a buttered oven dish.
Add the capsicum and courgette to the remaining onion, and fry for about five minutes.
Add the chicken and spices, fry for three minutes and then add the stock/water.
Simmer for 10 minutes until most of the liquid has evaporated.
Add the cream, simmer for about another seven minutes, add the coriander and spread the mixture over the cauliflower rice.
Sprinkle the grated cheese over and bake covered at 180 °C for 30 minutes, and uncovered for a further 15 minutes. Serve with pickled onions, sour cream, fresh chopped coriander and salad.
Recipe and photos: Ilze Jacobs
