Cilantro Cauliflower Coconut RICE
- 30m Prep Time
- 1h Cook Time
- 2h Ready In
Cauliflower rice with coconut and cilantro serves as a base for shredded chicken in a smoky chipotle-tomato sauce. Served as tacos on jicama slices with avocado and crema.
Ingredients
- 1 medium head of cauliflower
- 1 tbsp coconut oil
- 1/4 cup carton coconut milk beverage
- lime juiced and zested
- 1 bunch fresh cilantro leaves finely chopped
- salt and pepper
- 2 1/2 lbs organic skinless bone-in chicken thighs
- 2 tsp sea salt
- 1 tsp freshly cracked black pepper
- 4 tbsp avocado oil divided
- 2 medium yellow onions peeled and thinly sliced
- 4 clove garlic minced
- 1/2 tsp ground cumin
- 1/2 tsp chile de árbol powder
- 1/2 tsp dried Mexican oregano
- 1 1/2 lbs Roma tomatoes diced into ¼-inch cubes
- 2 chipotle chiles in adobo sauce chopped
- 1 tbsp adobo sauce
- 2 cup chicken broth or bone broth
- 1 large jicama root peeled and thinly sliced
- 1 avocado peeled, seeded, and thinly sliced
- 1/4 cup Charred Green Onion Cashew Crema
- 1/4 lbs crumbled cotija cheese
- fresh cilantro chopped
- fresh lime wedges
Nutrition (per serving, estimated)
Estimated based off 16 of 25 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 647 mg
- Iron: 11.4 mg
- Magnesium: 241 mg
- Phosphorus: 1456 mg
- Potassium: 3252 mg
- Zinc: 11.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 medium head of cauliflower
- 1 tbsp coconut oil
- 1/4 cup carton coconut milk beverage
- salt and pepper
- 2 1/2 lbs organic skinless bone-in chicken thighs
- 2 tsp sea salt
- 1 tsp freshly cracked black pepper
- 1/2 tsp ground cumin
- 1/2 tsp chile de árbol powder
- 1/2 tsp dried Mexican oregano
- 1 tbsp adobo sauce
- 2 cup chicken broth or bone broth
- 1/4 cup Charred Green Onion Cashew Crema
- 1/4 lbs crumbled cotija cheese
- fresh lime wedges
Prepare
- lime, juiced and zested
- 1 bunch fresh cilantro leaves, finely chopped
- 4 tbsp avocado oil, divided
- 2 medium yellow onions, peeled and thinly sliced
- Mince 4 clove garlic
- 1 1/2 lbs Roma tomatoes, diced into ¼-inch cubes
- Chop 2 chipotle chiles in adobo sauce
- 1 large jicama root, peeled and thinly sliced
- 1 avocado, peeled, seeded, and thinly sliced
- Chop fresh cilantro
Let's Cook
-
Step 1.
Peel back the tough leaves from the cauliflower and cut the head into florets. Add the florets to a food processor and pulse until the cauliflower reaches the size and consistency of rice.
-
Step 2.
Heat the coconut oil in a large sauté pan over medium heat. Add the riced cauliflower and cook for 5 minutes, stirring frequently to prevent browning, until slightly tender.
-
Step 3.
Add the coconut milk, lime juice, and zest to the pan. Reduce heat to low and cook until most of the liquid has evaporated and the cauliflower rice is tender but not mushy, about 3-5 minutes.
-
Step 4.
Fold in the chopped fresh cilantro and season with salt and pepper to taste. Set aside.
-
Step 5.
Preheat the oven to 350°F. Trim any excess fat from the chicken thighs and season all over with salt and pepper.
-
Step 6.
In a large heavy-bottom cast iron skillet or nonstick sauté pan, heat half the avocado oil over medium-high heat. Add the chicken thighs, smooth side down, and cook until browned, about 6 minutes. Flip and cook another 6 minutes. Transfer the chicken to a 9x13 baking dish.
-
Step 7.
Return the skillet to the heat and add the remaining oil. Add the sliced onions and cook over medium heat, stirring frequently, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
-
Step 8.
Add the cumin, chile de árbol powder, Mexican oregano, diced tomatoes, chopped chipotle chiles with adobo sauce, and chicken broth to the skillet. Bring to a boil, then reduce to a simmer. Cook for 30 minutes until the sauce has thickened slightly.
-
Step 9.
Remove the sauce from heat and let cool for 10 to 15 minutes. Transfer half of the sauce to a food processor and blend until smooth. Season with salt and pepper. Return the blended sauce to the pan with the unblended sauce and stir to combine.
-
Step 10.
Pour the sauce over the chicken thighs in the baking dish. Bake uncovered until the meat is tender and falling off the bone, and the sauce has thickened and darkened, about 1 hour.
-
Step 11.
Remove the dish from the oven and carefully transfer the chicken thighs to a cutting board. Using tongs, gently shred the chicken, discarding the bones. Return the pulled chicken to the sauce and stir to combine.
-
Step 12.
While the chicken bakes, peel the jicama and, using a mandolin, cut into ⅛-inch-thick slices. Place in a bowl of cool water until ready to build the tacos. If using tortillas, wrap them in foil and warm in the oven for 10 minutes.
-
Step 13.
To assemble tacos, spoon about 2 to 3 tablespoons chicken onto each jicama round. Spoon a little sauce over the chicken. Top each with a slice of avocado, drizzle with Charred Green Onion Cashew Crema, and sprinkle with cotija cheese. Garnish with cilantro and serve with fresh lime wedges.