Grilled Spanish Chicken and "Rice"
Makes 2-4 servings
4 bone-in, skin-on chicken thighs
1 head cauliflower, leaves and stem removed, cut into pieces
1/2 yellow onion, thinly sliced
handful of pimento stuffed olives, roughly chopped
1/2 cup chicken broth
1/4 cup canned coconut milk
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Light the grill to medium-high heat.
Take an extra long piece of foil (approximately 3 feet long) and fold it in half to create a double layer of foil.
Curl up the edges like you're trying to make a bowl.
Toss your cauliflower into a food processor that has the shredding attachment connected. This will make your cauliflower easier to rice.
Once your cauliflower is riced, add in to your foil bowl. Pour your chicken broth and coconut milk over the rice. In a small bowl, combine the paprika, garlic powder, salt and pepper. Sprinkle half of the spice mixture over the rice and give it a good stir. Place chicken over the rice and scatter onions and olives all around it. Sprinkle the rest of the seasonings over the chicken and everything else.
Pull out another piece of foil, big enough to cover your foil bowl, and place on top. Using your fingers, pinch and curl up the sides to completely seal the packet for steaming on the grill.
Place on the grill for 40-45 minutes or until chicken is cooked through.
Slightly adapted from Paleo OMG