Servings: 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 tsp of olive oil
- 2 tbsp of Cool Runnings hot pepper sauce
- 1 tsp of Cool Runnings all natural all purpose seasoning
- Fresh cilantro, chopped, for garnish
- Salt and pepper to taste
Directions
1. Heat 1 tsp olive oil in a skillet over medium. Cook riced cauliflower 5–7 minutes until tender and golden, stirring occasionally. Season with salt and set aside.
2. Heat 1 tbsp olive oil in a skillet over medium. Season chicken legs with salt, pepper, and Cool Runnings All Natural All Purpose Seasoning.
3. Cook chicken 10–12 minutes per side until golden and 165°F inside.
4. While cooking, whisk cream of coconut with Cool Runnings hot pepper sauce.
5. Lower heat, brush sauce onto chicken, and cook 2–3 minutes to thicken.
6. Remove chicken. Sear lime halves, cut side down, 2–3 minutes until charred.
7. Toss cauliflower rice with ¼ tsp salt and chopped cilantro.
8. Plate rice, top with chicken, add lime halves, and garnish with more cilantro.
Caribbean Chicken and Cauliflower Rice Recipe Card
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