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prep time
20 min
cook time
45 min
ready time
1 h 5 min
Low Carb Paleo Smoked Chicken and Spiced "Rice"
This smoked chicken and “rice” low-carb dish is here to bring back excitement to your paleo diet. It is the perfect alternative to an outdoor barbeque and can be prepared in the comfort of your kitchen using one piece of charcoal. The chicken thighs are oven-roasted to juicy perfection, and the cauliflower rice is cooked in a simple yet delicious spice mix on the stovetop. Finally, both elements are combined and smoked using charcoal to intensify the flavors of this Keto dish. We guarantee you that this is one of the tastiest paleo chicken recipes out there.
Can you use other cuts of chicken?
Absolutely! Instead of chicken thighs, feel free to use boneless skinless chicken breasts. You can also use bone-in chicken cuts if you prefer.
How to smoke this Keto chicken and rice dish?
The method used in this recipe is called the coal smoking method, and it is used to add a smokey flavor at the end of cooking. To do that, place a piece of coal over your stovetop and let it light up. It will take 10-15 minutes when set on an open fire. The coal is ready once at least half of it turns red and is ashy from the outside. Take a piece of aluminum foil and concave it to become shaped like a small bowl, and place it in the pot of food you want to smoke. Transfer the coal using metal tongs to the aluminum foil. Pour oil over the coal and immediately cover the pot with a lid or plate. Let your food smoke for 10 minutes without uncovering it. In the meantime, make sure you have a window opened to allow the smoke to escape. If you like the flavor of certain woodchips, you can dip a couple of pieces in oil then place them on top of the lit coal to infuse the flavor within the food.
Can you omit the roasted nuts from this paleo recipe?
If desired, you can omit the nuts, but we highly recommend keeping them. They add another level of flavor and texture to this dish. They also greatly complement the smokey flavor of the chicken and rice. If you are allergic to nuts, you can finish this dish with a couple of tablespoons of toasted sunflower or sesame seeds.
Net Carbs
8.9 g
Fiber
7.1 g
Total Carbs
16.2 g
Protein
32.8 g
Fats
18.5 g
351 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken thigh
4 large
Salt
1.25 tsp
Black pepper
1 tsp
Turmeric, ground
1 tsp
Lemon juice
2 tbsp
Oil
2 tbsp
Onion, white, yellow or red, raw
1 small
Coriander, seed
1 tsp
Cumin, ground
1 tsp
Cardamom pods whole
1 2 pods
Spices whole cloves
1 3 cloves
Cauliflower, cooked from fresh
8 cup
Chicken broth
1 cup
Almonds, dry roasted, unsalted
2 tbsp, chopped
Cashews, dry roasted, unsalted
2 tbsp, whole pieces
Fresh Parsley (for flavoring only)
3 tbsp
Recipe Steps
steps 9
1 h 5 min
Step 1
Preheat your oven to 200C/400 F and prepare a large piece of aluminum foil. Place the chicken thighs on the foil and add ½ tsp salt, ½ tsp black pepper, ½ tsp turmeric, and lemon juice. Slice 1/2 the onion, and add it to the chicken, then rub until well-seasoned.Step 2
Pull the sides of the aluminum foil upward and fold to wrap it tightly. Place the wrapped chicken in a casserole and pour hot water until it reaches 1 inch. The water mustn’t enter the wrapped aluminum foil.Step 3
Transfer the casserole to the oven. Bake the chicken for 30 minutes. If you are using bone-in chicken cuts, you would have to cook it longer.Step 4
Meanwhile, to prepare the spiced cauliflower rice, add the oil to a medium-sized pot and place it over medium heat. Finely chop the onion and add it to the pot along with the remaining salt, pepper, ½ tsp turmeric, coriander, cumin, cardamom, and cloves. Cook for 2-3 minutes until fragrant.Step 5
Add the cauliflower rice to the pot and stir. Cook for 5-7 minutes until the cauliflower softens and shrinks in volume. Pour the chicken broth and drop the heat to low.Step 6
Cover the pot and cook the cauliflower rice for 5 minutes or until all the liquid evaporates. Meanwhile, place a piece of coal onto an open fire. Once the chicken is cooked, take it out of the oven and set it aside.Step 7
Carefully unwrap the aluminum foil. Be careful of the steam coming out. Transfer the chicken and juices to the pot with the cauliflower rice and cover to keep warm.Step 8
Once the coal is well lit, please place it in a piece of aluminum foil and place it in the pot with the rice and chicken. Pour 1-2 tbsp of oil over the coal and immediately place the lid back on the pot. Let the food infuse in the smoke flavor for 10 minutes.Step 9
Take off the lid and discard the coal and the aluminum foil, careful not to spill the oil on the food. Transfer the cauliflower rice onto a serving dish and place the chicken on top. Garnish with chopped roasted almonds, roasted cashews, and chopped parsley. Serve immediately.
Comments
ETphonehome 3 years ago
This was a very flavorful dish even without the smoking component. That seemed like a lot of work so I skipped it but the spices made the cauliflower rice and chicken awesome. I didn’t have cardamom or coriander in the cabinet so I skipped those too. The cook time of 30 minutes was not enough. I needed 45 and some parts were still a little under. I didn’t use hot water in the oven so maybe that makes a big difference. A good option for dinner with chicken thighs.