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.)
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Carbs 5.7g | Fat 46g | Protein 54g
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Smoked Paprika Chicken & Chorizo Bake (Low-carb)
- 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.
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Calories 653Kcal / 2732kJ
Wheat (may be found in chorizo - check label)
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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.
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