Eosinophilic Esophagitis Friendly Paleo Chicken and Cauliflower Rice Casserole
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Learn more →Ingredients
4 servings
For the casserole
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp avocado oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp smoked paprika
- 1 tbsp coconut aminos
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp arrowroot starch
- 1 large head cauliflower (about 2 lbs), riced
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). To rice the cauliflower, cut it into florets and pulse in a food processor in batches until broken down into rice-sized pieces, or grate on the large holes of a box grater. Set aside.
- 2
Season the chicken pieces with 1/2 tsp of the salt and 1/4 tsp of the black pepper. Heat 1 tbsp of the avocado oil in a large oven-safe skillet or a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until the underside is golden and releases easily, then stir and cook 2 minutes more until lightly browned on all sides. Transfer the chicken to a plate and set aside — it will finish cooking in the oven.
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