My father made something similar to this when I was growing up, albeit with brown rice rather than cauliflower rice. I’m not sure how Mexican it is, but I’ve added a few more Mexican flavours from the original recipe just to be sure.
Ingredients (for 2)
6 chicken thighs or 2 chicken breasts – I’m more of a thigh man myself, as it makes for a tastier and arguably more nutritious dish, but appreciate others prefer the leaner and cleaner breast meat
Tablespoon of flour (buckwheat, rice or just plain white flour) with half a teaspoon of smoked paprika and a pinch of salt – to dust the chicken
Large green pepper – chopped into even squares
Decent handful of black olives, chopped in half or left whole
Finely chopped onion
Crushed garlic clove
Teaspoon cumin seeds
Couple of fresh chillis (or to taste)
Tomato puree – around 4 tablespoons
Chicken stock cube
Teaspoon of turmeric
Pinch of salt
Two teaspoons of coconut butter
Pop the oven on to 200 degrees C.
Skin and bone the chicken and chop into even sized chunks. Coat with a dusting of the flour, paprika and salt mix.
Fry the chicken with some olive or sunflower oil, until browned and slightly crisped all over, then remove the chicken with a slotted spoon.
Soften the chopped onion on a low heat for a few minutes with the saucepan lid on, then add the garlic, chillis and cumin seeds and cook for a couple more minutes.
Add the chicken back to the pan, and then add the olives, tomato puree, stock cube and a cup of water – enough to make a nice, thick sauce. Leave to simmer on a gentle heat with the lid on.
For the cauliflower I break off the florets and dispose the stem. I pop the floret in a food processor in 2 or 3 batches, adding a bit of coconut butter, salt and turmeric before blending to a coarse rice. Pop this in a baking tray, putting any big chunks back into the blender with the next batch.
Pop the rice in the hot oven, tucking in a bay leaf if you fancy. It’s also nice to top with some finely chopped red onion and maybe a slice of lemon if you want to add a bit more interest. Good to experiment with different flavours for different dishes e.g. dessicated coconut for curry rice, lime leaves and zest for Thai style, etc.
The rice takes around 15 minutes, stirring once to give a good even cook. By which point your chicken will be ready and you’re good to go.
Garnish with some fresh coriander and a dollop of Skyr mixed with some fresh lime juice if you fancy a nice creamy contrast to the warm Mexican chicken.