One of my favorite YouTuber's, Keto Connect, kicked off a cool challenge called the #ketocookoff, where keto-ers had to create a recipe that must consist of three key ingredients: Chicken thighs, olives, and hot sauce. Other ingredients may be added but the main three must be in the dish.
My husband is Cuban and loves it when I make him his favorite picadillo dish, so I decided to do a twist on that recipe for my fellow keto-ers. A Cuban chicken picadillo on a bed of riced cauliflower.
Check out the video below to watch the recipe in action.
Low Carb Chicken Picadillo
Instructions for the Keto Cuban Recipe
Keto Connect is running a keto cook-off that involves a recipe that must contain chicken thighs, olives, and hot sauce. My husband is Cuban and loves Cuban dishes so I made a keto friendly low carb Cuban chicken picadillo that will rest on a bed of riced cauliflower. The recipe listed below. 🙂
°In a large pot boil chicken thighs for 40 minutes on high heat
°In a deep frying pan add two tablespoons of olive oil
°Add a Whole Diced Green Pepper
°3 Diced Garlic Cloves
°3 Bay Leaves
°Saute ingredients until green peppers are semi-soft
°Add 15-ounce can of tomato sauce
°Fill empty sauce can with water add to sauce
°Add ½ teaspoon of paprika
°Add ½ teaspoon of garlic powder
°Add ½ teaspoon of onion powder
°Add 1 full teaspoon of cumin
°Simmer for 5-minutes then increase heat to medium for an additional 10-minutes
°Once chicken is fully cooked remove from boiling water and place into a strainer to run under cool water
°Transfer chicken from strainer to a plate and while using the back of your fork full on the chicken thighs to shred the chicken off of its bone (you can leave some pieces in larger chunks).
°Add shredded chicken to the deep fryer pan with the sauce and blend the chicken.
°Add two tablespoons of red wine vinegar and reduce heat to low and allow the seasonings to cook for a couple of hours.
°Take the bay leaves out of the sauce
°Scoop a full serving of Chicken Picadillo over a serving of riced cauliflower (Optional). Enjoy!
6.75 Net carbs (less if you don't use the whole pepper) for one serving of picadillo the recipe makes 4
9.5 net carbs if riced cauliflower is included.