Smoked Paprika Chicken & Chorizo Bake (Low-carb)

Keto Chicken and Chorizo Bake

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 Fats of Life 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.)
 

– – – – – – PER SERVING – – – – – –
Carbs 5.7g | Fat 46g | Protein 54g
– – – – – – – – – – – – – – – – – – – – –


*IN THE NEWS*: My cookbook KETO KITCHEN (published by Kyle Books, London) is now available to purchase in paperback or e-book. Click here to read more about where it can be purchased (where ever you are in the world), plus some of the fantastic reviews that have been coming in!

 
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!”Monya
 

Keto Chicken and Chorizo Bake
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Smoked Paprika Chicken & Chorizo Bake (Low-carb)

One-pot dish of smoky chicken paprika and sliced chorizo, this chicken and chorizo bake uses my Cauliflower Rice to absorb all those lovely juices. (For my UK readers, scroll to the end of the recipe to see image ads of the products I use.)
Course Main Dish
Cuisine General
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

Instructions

  • Assuming the Cauliflower Rice has been cooked and ready, continue with the recipe:
  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Season the chicken thighs with salt and freshly ground black pepper. Sprinkle the smoked paprika over the chicken thighs and use clean hands to massage the mixture into the thighs.
  • Heat the lard 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 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 Fats of Life Cauliflower Rice recipe, which you will notice only serves 4. You should therefore make 1.5 x the cauli-recipe recipe to yield enough for 6 people - as this is how the macros were calculated.


Keto Chicken and Chorizo BakeFor those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
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UK READERS: Missing anything you might need? The green links on the recipe above are directed at the global Amazon market and will auto-direct to your country (if you are not in the USA) and possibly show up an incorrect product. However, the image ads below are especially targeted at UK readers, and will link to the products I use and recommend.


Nutrition

Calories: 653kcal | Carbohydrates: 5.7g | Protein: 54g | Fat: 46g

Smoked Paprika Chicken & Chorizo Bake (Low-carb)
Summary
recipe image
Recipe
Smoked Paprika Chicken & Chorizo Bake (Low-carb)
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 7 Review(s)
Keto Chicken and Chorizo BakeNutritional Information per serving
Calories                         653Kcal / 2732kJ
Fat                                 46g
Carbohydrates               5.7g
Protein                           54g

Allergens
Wheat (may be found in chorizo - check label)
Sulphites




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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
 
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.



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