Keto Hb (gf) Recipe

Prepare and braise chicken

Heat 1 tablespoon olive oil in a medium skillet or Dutch oven over medium-high heat. Season chicken thighs with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper. Brown chicken for 2–3 minutes per side until golden (they will finish cooking in the sauce). Remove and set aside.

In the same pan reduce heat to medium and add the minced garlic and the quartered onion. Sauté for 1–2 minutes until fragrant and slightly softened. Stir in 2 tablespoons tomato paste and cook 30 seconds to deepen flavor.

Add 2 tablespoons minced chipotle in adobo, 1 teaspoon cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine.

Pour in 1 cup chicken broth and scrape up browned bits. Return the browned chicken thighs to the pan, nestling them into the sauce. Bring to a simmer, reduce heat to low, cover, and gently simmer 18–22 minutes until chicken is cooked through and tender (internal temp 165°F / 74°C).

Remove chicken to a cutting board. Shred or chop into bite-sized pieces with two forks. Return shredded chicken to the sauce and simmer uncovered 2–3 minutes to thicken and meld flavors. Taste and adjust salt/pepper as needed.

If using whole cauliflower, pulse florets in a food processor until rice-like (about 5–8 pulses). If using pre-riced cauliflower, measure 5 cups. Pat any excess moisture with paper towels if needed.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add riced cauliflower and spread into an even layer. Let cook undisturbed 2 minutes to lightly brown, then stir and continue cooking 4–6 minutes until tender-crisp.

Stir in 1 teaspoon minced chipotle, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1/4 cup chopped cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 1 more minute to marry flavors. Remove from heat and keep warm.

While chicken simmers and cauliflower cooks, thinly slice 1/2 red bell pepper and 1/4 red onion. If you prefer them softened, quickly sauté in 1 teaspoon olive oil over medium-high heat for 2–3 minutes until just tender; otherwise serve raw for crunch.

Halve and slice the 1 avocado reserved for topping. Set aside lime wedges and chop cilantro leaves for garnish.

In a small bowl or blender combine 1/2 avocado, 1/4 cup sour cream (or Greek yogurt), 1 tablespoon lime juice, 1/2 teaspoon minced chipotle and 1/4 teaspoon salt. Blend or whisk until smooth. Add 1 teaspoon water if needed to reach a pourable but thick crema consistency. Taste and adjust lime or salt.

Heat a small nonstick skillet over medium heat and add 1 teaspoon butter or oil. Crack 2 large eggs into the pan. For sunny-side-up: cook without flipping 2–3 minutes until whites are set but yolks remain runny. For over-easy: cook 1–2 minutes, flip gently and cook 20–30 seconds more. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Divide the warm chipotle lime cauliflower rice between two shallow bowls (about 2.5 cups riced cauliflower per serving).

Top each bowl with half of the house chicken tinga (about 1/2 lb shredded chicken per bowl), an even portion of sliced red pepper and red onion, and sliced avocado.

Drizzle 1–2 tablespoons avocado crema over each bowl and garnish with chopped cilantro and a lime wedge.

Place a fried egg on top of each bowl just before serving so the yolk can be broken over the chicken and cauliflower. Serve immediately.