Lime Cauliflower Rice!?! Oh, and some AMAZING Jerk Chicken...
Lime Cauliflower Rice!?!
Oh, and some AMAZING Jerk Chicken…
Yes, that does look like rice. Did I mention how fluffy it is?Light. As. A. Cloud. Oh, and laced with lime, thyme, and garlic… It could be a song. Or a carb. But it is neither.
You say, "Tell me about that jerk chicken. It looks mighty tasty."
We will get to that. First, the cauliflower rice…
Things you need:
One head of Cauliflower
2 cloves of garlic (minced)
2 small limes (cut into pieces)
1/2 cup diced onion
3-4 springs of thyme
1/3 cup water
For those who have a different name for it, or wonder what this device is that came with their food processor, the picture to your right is the shredding blade. BTW it also makes slices… If you do not own a food processor, just run a knife across the outside of the florets and, while it happen very slow, you will eventually get a rice like consistency.
Moving right along… heat up a large skillet over medium-high heat (I used the heat from the charcoal on my grill). Now, add 2 tsp. vegetable oil, then the onions and garlic. Let it sauté for a few minutes, then add the shredded/riced cauliflower to the onion and garlic. Let the cauliflower sauté for minute or two, then add 1 tsp salt and 1/2 pepper. If you add salt to the cauliflower immediately, the salt will cause the cauliflower to give up its liquid too quickly. Wait a few seconds. Also, add up to 1/3 cup water. It doesn't need to be a soup like consistency, but there should be enough liquid to cover the bottom of the pan. This will help the cauliflower to cook evenly.
"Hey. I can see the chicken in the picture. Can we talk about it now?" you expound. Give it a second, we are almost done with the rice.
Once everything has had a chance to cook for 7-9 minutes or so, squeeze the juice out of one of the limes you cut up. Then drop the pieces right in. You heard me. Just drop them in. Also toss in the sprigs of thyme. Then give everything a stir.
"Hold on here. You have more pictures of the chicken. Do I see a wing?!? Let's talk about the jerk. Is it a marinade or a sauce or both? How long did it sit? Were you able to…"
STOP. We are almost done with the rice. This is the exciting part! Rice, but no carbs AND it's really a vegetable! How cool is that?
(murmuring something about a chicken and a jerk…)
Now, let it cook, stirring occasionally. When the water has evaporated and the "rice" is tender, remove from heat. Now fish out the sprigs of thyme and lime wedges.
Just prior to serving, squeeze the other lime wedges over the top of the rice or serve on the side.
"STOP SHOWIN' ME PICTURES OF THE CHICKEN YOU WON'T TELL ME ABOUT! Sure. It may be part of the background of an image, but I want the JERK CHICKEN!!!"
You didn't have to shout. I was just about to tell you.
Jerk Chicken:
Recipe adapted from Bon Appetit
By the way… This is will falls more towards the "Indulgent" heading.
It is not really "bad" for you. It just doesn't take into consideration things like, being a low-fat marinade or using skin-on chicken. But on the other hand, it's not like we are eating deep fried chicken or something swimming in ranch dressing. So all-in-all, it is good food. Not low in calories, but high in flavor. If on a diet, just watch your portions.
You will need:
6 tablespoons vegetable oil
3-4 scotch bonnet or habanero chiles, or 4 serrano chiles (adjust for heat as needed)
1/4 cup fresh lime juice
2 Tbsp apple cider vinegar
2 scallions
1/4 of a medium onion, sweet onion or Vidalia preferred
3 garlic cloves, peeled
1 Tbsp fresh thyme
2 Tbsp packed brown sugar
1.5 tsp ground allspice
0.5 tsp ground cinnamon
1.5 tsp salt
0.5 tsp ground black pepper
1 whole chicken, cut into pieces (or a couple of breasts and wings… or, if you don't know how but want to learn, click here and Gordon Ramsay can teach you how.)
Mix everything in a blender or food processor until it is chopped finely, combined, and emulsified. The consistency should be that of a thin milkshake… Whatever that means.
Place all chicken pieces into a gallon Ziplock bag and cover with the mixture from the blender. Seal the bag and place into a bowl to prevent any leaks. Let sit 1-2 days in the refrigerator.
When it is time to cook, grill over medium-high flames until golden all on both sides, then transfer to the cooler side of the grill to finish cooking.
If NOT grilling, sear each piece of chicken in a skillet then transfer to a baking sheet and place in a 350 degree oven until cooked through.
Chicken is done when the internal temperature reaches 165*.
"HEY! I spent all that time making a marinade and now we are just throwing it AWAY?!?"
Well. I don't suppose we have to toss it out. I mean you could pour the used marinate into a shallow saucepan, then add 1/4 cup water and bring to a simmer (reaching a temperature of at least 190*). Then, you could pour this now slightly thickened marinade/sauce over the top of said cooked chicken while it is cooling… Then DEVOUR it.
Moving right along… heat up a large skillet over medium-high heat (I used the heat from the charcoal on my grill). Now, add 2 tsp. vegetable oil, then the onions and garlic. Let it sauté for a few minutes, then add the shredded/riced cauliflower to the onion and garlic. Let the cauliflower sauté for minute or two, then add 1 tsp salt and 1/2 pepper. If you add salt to the cauliflower immediately, the salt will cause the cauliflower to give up its liquid too quickly. Wait a few seconds. Also, add up to 1/3 cup water. It doesn't need to be a soup like consistency, but there should be enough liquid to cover the bottom of the pan. This will help the cauliflower to cook evenly. "Hey. I can see the chicken in the picture. Can we talk about it now?" you expound. Give it a second, we are almost done with the rice.
Once everything has had a chance to cook for 7-9 minutes or so, squeeze the juice out of one of the limes you cut up. Then drop the pieces right in. You heard me. Just drop them in. Also toss in the sprigs of thyme. Then give everything a stir.
"Hold on here. You have more pictures of the chicken. Do I see a wing?!? Let's talk about the jerk. Is it a marinade or a sauce or both? How long did it sit? Were you able to…"
STOP. We are almost done with the rice. This is the exciting part! Rice, but no carbs AND it's really a vegetable! How cool is that?
(murmuring something about a chicken and a jerk…)
Now, let it cook, stirring occasionally. When the water has evaporated and the "rice" is tender, remove from heat. Now fish out the sprigs of thyme and lime wedges.
Just prior to serving, squeeze the other lime wedges over the top of the rice or serve on the side.
"STOP SHOWIN' ME PICTURES OF THE CHICKEN YOU WON'T TELL ME ABOUT! Sure. It may be part of the background of an image, but I want the JERK CHICKEN!!!"
You didn't have to shout. I was just about to tell you.
Jerk Chicken:
Recipe adapted from Bon Appetit
By the way… This is will falls more towards the "Indulgent" heading.
It is not really "bad" for you. It just doesn't take into consideration things like, being a low-fat marinade or using skin-on chicken. But on the other hand, it's not like we are eating deep fried chicken or something swimming in ranch dressing. So all-in-all, it is good food. Not low in calories, but high in flavor. If on a diet, just watch your portions.
You will need:
6 tablespoons vegetable oil
3-4 scotch bonnet or habanero chiles, or 4 serrano chiles (adjust for heat as needed)
1/4 cup fresh lime juice
2 Tbsp apple cider vinegar
2 scallions
1/4 of a medium onion, sweet onion or Vidalia preferred
3 garlic cloves, peeled
1 Tbsp fresh thyme
2 Tbsp packed brown sugar
1.5 tsp ground allspice
0.5 tsp ground cinnamon
1.5 tsp salt
0.5 tsp ground black pepper
1 whole chicken, cut into pieces (or a couple of breasts and wings… or, if you don't know how but want to learn, click here and Gordon Ramsay can teach you how.)
Mix everything in a blender or food processor until it is chopped finely, combined, and emulsified. The consistency should be that of a thin milkshake… Whatever that means.
Place all chicken pieces into a gallon Ziplock bag and cover with the mixture from the blender. Seal the bag and place into a bowl to prevent any leaks. Let sit 1-2 days in the refrigerator.
When it is time to cook, grill over medium-high flames until golden all on both sides, then transfer to the cooler side of the grill to finish cooking.
If NOT grilling, sear each piece of chicken in a skillet then transfer to a baking sheet and place in a 350 degree oven until cooked through.
Chicken is done when the internal temperature reaches 165*.
"HEY! I spent all that time making a marinade and now we are just throwing it AWAY?!?"
Well. I don't suppose we have to toss it out. I mean you could pour the used marinate into a shallow saucepan, then add 1/4 cup water and bring to a simmer (reaching a temperature of at least 190*). Then, you could pour this now slightly thickened marinade/sauce over the top of said cooked chicken while it is cooling… Then DEVOUR it.
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