Serves: 4 | Preparation time: 10 minutes | Cooking time: 30 minutes
Ingredients
- 4 chicken legs
- 4 cup of riced cauliflower
- 2 limes, halved
- 1/4 cup of sweetened cream of coconut (or unsweetened for less sweetness)
- 1/4 cup of water
-
2 teaspoons of olive oil
- 2 tablespoons of Cool Runnings hot pepper sauce
- 1 teaspoon of Cool Runnings all natural all purpose seasoning
- Fresh cilantro, chopped, for garnish
- salt and pepper to taste
Directions
1. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the riced cauliflower to the skillet and cook for about 5-7 minutes, stirring occasionally, until the cauliflower becomes tender and slightly golden. Season with a pinch of salt. Set aside.
2. Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Season the chicken legs with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of Cool Runnings All Natural All Purpose Seasoning.
3. Add the chicken legs to the skillet and cook for about 10-12 minutes per side, turning occasionally, until the chicken reaches an internal temperature of 165°F and is golden brown on the outside.
4. While the chicken is cooking, whisk together the sweetened cream of coconut (or unsweetened) and Cool Runnings hot pepper sauce.
5. Once the chicken is cooked, reduce the heat to low and brush the cream of coconut and hot sauce mixture onto the chicken. Let it cook for another 2-3 minutes, allowing the sauce to thicken and coat the chicken.
6. After removing the chicken, place the lime halves, cut side down, in the same skillet and cook for about 2-3 minutes until lightly charred.
7. Toss the cooked cauliflower rice with 1/4 teaspoon of salt and stir in some fresh chopped cilantro for added flavor.
8. Plate the cauliflower rice, placing the chicken on top. Serve with the charred lime halves on the side for a citrus burst. Finish with fresh chopped cilantro as a garnish and enjoy!