This is a different kind of flavor but that doesn’t mean it doesn’t taste great.
If you find that the pickle flavor is a little too strong, you can even it out by adding more chicken broth.
Some people like to add more butter to the sauce for even more flavor. Experiment with the flavors to find what works best for you.
Finding new side dishes on the keto diet can be somewhat difficult so this cauliflower rice with the pan sauce from the chicken is quite tasty and satisfying.
PICKLE-BRAISED CHICKEN THIGHS WITH CAULIFLOWER RICE
Notes
Net Carbs: 6.3g
Ingredients
- Chicken Thighs:
- 2 T. extra virgin olive oil, divided
- 3-4 cloves fresh garlic, minced
- 8 bone-in chicken thighs (approximately 3 lbs.)
- Freshly ground black pepper, to taste
- ½ c. dill pickle juice
- 1½ c. organic chicken broth, divided
- Salt, to taste (optional)
- 3 T. fresh parsley, chopped (optional)
- Cauliflower Rice:
- 1 medium head cauliflower, rinsed, tough leaves and stems removed
- 1 T. extra virgin olive oil.
- Freshly ground black pepper, to taste
Instructions
- In a large 12” oven-proof skillet with deep sides, heat one tablespoon extra virgin olive oil and minced garlic over medium-high heat for 1-2 minutes, stirring occasionally.
- Season the chicken thighs with freshly ground black pepper, to taste. Working in batches, place 4 chicken thighs in hot skillet, skin side down, and sear until the skin is golden brown and releases easily from the bottom of the skillet. Turn thighs and repeat on the other side.
- Remove browned chicken thighs from skillet and keep warm. Add another tablespoon of olive oil to pan and repeat process with the remaining 4 chicken thighs.
- Once all 8 chicken thighs are browned, return the first 4 thighs to the pan. Arrange thighs in a single layer and add the pickle juice and ½ cup chicken broth to the pan.
- Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes, then turn each thigh over with tongs and continue cooking another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from skillet to a separate platter. Cover and keep warm.
- While the chicken is cooking, prepare the cauliflower “rice” by breaking the cauliflower into florets. Pulse florets in a food processor or grate by hand with a rectangular box grater to create rice-sized pieces.
- Once grated, dry cauliflower “rice” thoroughly by placing on paper towels or clean kitchen towels. Press lightly with another layer of paper towels or clean fabric to remove as much excess water as possible before cooking.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat before adding cauliflower. Cook for 1-2 minutes, stirring constantly. Reduce heat to low, cover and steam for approximately 5 minutes, or until cauliflower is tender. Remove from heat and set aside.
- To make the pan sauce, add remaining cup of chicken broth to the first skillet and bring to a boil, then reduce heat to simmer. Scrape brown bits from bottom of pan with a wooden spoon and continue cooking until the sauce reduces by one half. Taste and season with additional salt and pepper, if desired.
- Serve chicken thighs over a bed of cauliflower rice and drizzle with pan sauce. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
PICKLE-BRAISED CHICKEN THIGHS WITH CAULIFLOWER RICE
Serves: 4
|
Amount Per Serving: 2 Chicken Thighs w/Cauliflower
|
||
|---|---|---|
| Calories | 627 | |
| % Daily Value* | ||
| Total Fat 46.7g | 70.8% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 10.3g | 3.3% | |
| Dietary Fiber 4g | 16% | |
| Sugars | ||
| Protein 43.4g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
LeanKeto.com
This is a great dish that has plenty of fat and the right amount of net carbs that will keep you satisfied for hours.