This is why you must try my Cauliflower Rice recipe! I added the cooked cauli-rice to the chicken roasting dish halfway through and it absorbs all that glorious smoked paprika flavour. This is chicken & chorizo bake is a great family dinner that can be enjoyed with a fresh side salad. This chicken and chorizo bake uses the Mud and Love Cauliflower Rice recipe, which you will notice only serves 4. You should therefore make 1 and 1/2 times that cauli-rice recipe to yield enough for 6 people (and this is also how the macros were calculated.)
Assuming the Cauliflower Rice has been cooked and ready, continue with the recipe.
Preheat the oven to 180°C / 355°F.
Season the chicken thighs with salt and freshly ground black pepper.
Drizzle over one tablespoon olive oil and sprinkle over the smoked paprika. Use clean hands to massage the mixture into the thighs.
Heat the second tablespoon olive oil in a large, non-stick pan and fry three of the chicken pieces skin-side DOWN until the skin is golden and crispy. Turn each piece over and cook on the underside for only a minute. Remove and place skin-side UP into a large casserole dish or deep baking tray. (Use a dish larger than what you think you will need, as you will be adding plenty of cauliflower later.)
Repeat the process with the remaining olive oil and 3 chicken thighs. (We work in batches to avoid over-crowding the pan.)
Place the roasting dish into the oven for 20 minutes.
After 20 minutes, remove the chicken pieces from the dish using tongs and set aside briefly. Add the chorizo and the cooked Cauliflower Rice into the dish and mix well in all the rendered fat and juices. If you feel it may need a little more oil, drizzle some over and mix in.
Return the chicken pieces to the dish, nestling them in the cauliflower mixture.
Return to the oven for an additional 10-15 minutes until the chicken has sufficiently cooked through. A meat thermometer probe is useful here, remove from the oven when the internal temperature reads 72°C / 163°F in the thickest part of the chicken.
Season with Pink Himalayan Salt and garnish with chopped parsley. Serve with a side salad.
This recipes uses the Mud and Love Cauliflower Rice recipe, which you will notice only serves 4. You should therefore make 1 and 1/2 times the cauli-recipe recipe to yield enough for 6 people - as this is how the macros were calculated.
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Macro Details per serving
Nutritional Information per serving
Calories 653Kcal / 2732kJ
Fat 46g of which saturates 11g Carbohydrates 5.7g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 4.3g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 5.7g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.