Paprika Coconut Chicken Over Coconut Cauliflower Rice

gluten-free dairy-free weeknight dinner

I'm cool posting cocktail and the occasional dessert recipes, but I feel like I'm venturing into uncharted waters when it comes to posting actual dinner recipes. I'm definitely not a chef, but I do really enjoy cooking dinner for my family every night. I wanted to share this one-skillet chicken recipe since it's a true crowd favorite over here.

This dish has such great flavors, and I always love finding new ways to prepare chicken thighs since they're so inexpensive and absolutely delicious. I serve the chicken and veggies that are cooked together in one skillet over coconut cauliflower rice. Brian, Bennett and I really love cauliflower rice, and it's officially replaced brown rice as a side dish in our house. Cauliflower is full of nutrients and has far less calories and carbs than brown rice. I hope you guys love this easy dinner recipe as much as we do!

Paprika Coconut Chicken  (served over Coconut Cauliflower Rice)   serves 4

Ingredients for Chicken:

1 Tbsp coconut oil
1 lb boneless, skinless chicken thighs
2 Tbsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground turmeric
1 cup grape or cherry tomatoes
1/2 medium yellow onion, thinly sliced
Handful of baby spinach, finely chopped
Handful of cilantro, finely chopped
2/3 cup canned whole coconut milk

Ingredients for Coconut Cauliflower Rice:

1 large head of cauliflower, florets separated and pulsed into granules in food processor (I admit I sometimes buy the packaged chopped cauliflower crumbles)
1 Tbsp coconut oil
1/3 cup canned whole coconut milk
1/4 Tbsp salt
1/8 Tbsp black pepper

gluten-free dairy-free weeknight dinner

1. Add chicken thighs, smoked paprika, salt, pepper and ground turmeric to large bowl. Toss until chicken is well-covered with spices. 

2. Heat coconut oil in cast iron skillet on medium heat. Add chicken and cook for 4-6 minutes until browned then flip and repeat on the other side (you will probably have to work in batches). 

gluten-free dairy-free weeknight dinner

3. While chicken is cooking, peel and thinly slice onion. Finely chop spinach and cilantro. 

gluten-free dairy-free weeknight dinner

4. Once you have browned chicken on both sides, add onion and tomatoes to skillet. Mix the onion and tomatoes into the spices using a wooden spoon to scrape some of the bits off the bottom of the pan. Cook approximately 6 minutes or until onions are translucent and tomatoes are soft. Then squish tomatoes with your wooden spoon.

gluten-free dairy-free weeknight dinner

5. Add spinach, cilantro and coconut milk to skillet and stir. Reduce heat to low and cook an additional 8-10 minutes or until chicken is cooked through.

gluten-free dairy-free weeknight dinner

6. While the chicken and veggies are cooking on low, cook your coconut cauliflower rice. Add coconut oil and cauliflower granules to separate medium sized skillet on medium heat. Cook approximately 4 minutes until granules begin to soften. Add coconut milk and salt and cook an additional 4 minutes, stirring occasionally until liquid has evaporated. 

gluten-free dairy-free weeknight dinner

7. Serve chicken and veggies over cauliflower rice. Hope you guys enjoy!

(recipe adapted from Everyday Maven)


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