Spanish Chicken & Rice

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To ensure even cooking, begin by pounding down (flattening) your chicken breast. This process tenderizes the meat and promotes uniformity in cooking.

• Tip: Flatten your chicken breasts ahead of time and store them in portion-sized bags in the freezer. Grab one in the morning to save time.
• If you don’t have a meat tenderizer, simply flatten the meat using a wooden rolling pin.
• Brown the chicken breast, on each side, in a hot pan before seasoning.

How to Prepare Your Chicken Breast

Generously coat the chicken breast with Rabeko Zero Andalouse or Samuri, a mildly spicy tomato sauce that is sugar-free and low in carbs.

Next, season the chicken coating with your preferred spices. I prefer using ready-made seasonings such as “The Keg Chicken and Rub Spice” or “Hot Mamas Barbecue Seasoning” (available in our store). Then you can mix in a dash of Chipotle Chili for an extra kick.

Move the chicken to the air fryer and cook at 375°F until the internal temperature reaches 165°F. The cooking duration will vary from 10 to 20 minutes, considering the thickness of the chicken breast and whether it was browned beforehand.

Serve with Spanish Cauliflower Rice

While the chicken is cooking add 1 cup of riced cauliflower and 1/2 cup of diced peppers, 1/2 cup diced tomato. Add 1/2 cup of broth and microwave for 4 minutes until vegetables are soft. Sauté for 2-3 minutes until the vegetables have soaked up most of the liquid.

Add in 1 to 2 tablespoons of water or stock, 1 – 2 tablespoons of the Andalouse or Samuri Sauce, a dash of chili powder. Coat the vegetables well.