Introducing the Chicken “Rice” Bowl. A Paleo Mexican Food Recipe.

Last week I told you we have been on a Mexican food kick.

It’s a new week and it’s still here. One would think that a craving for Mexican food could only survive a week. Not this one.

We tried to tell this craving that it is not welcome anymore.

We let the craving down gently. We said all the right things…

“It’s not you, it’s us.”

“We just want you to be happy. And we don’t think we can make you as happy as all the other hungry people out there.”

“This is for your benefit, not ours.”

Alas, cravings don’t actually talk back. So Beau and I just kept making Mexican food :) Rough life…

Anyway, the best part is we created this particular recipe because of our love for the chicken rice bowl at Chipotle. Only, we made it Paleo. Oh yes. Yes. We. DID.

Make sure to make some plantain chips as these are also Paleo and the perfect replacement for the tortilla chip. Ole!

Also, let it be known that I know very little Spanish. In fact, I studied French. In fact, I travel to Spanish speaking countries often and somehow French just kicks in. It is always very confusing for me and the person I am talking to.

Them: Hola!

Me: Bonjour!

And it goes downhill from there.

Anyway, lets get this fiesta started!

A Paleo Mexican Recipe: The Chicken “Rice” Bowl

Go ahead and prepare some cilantro lime paleo cauliflower rice. You can make this ahead of time and store in the refrigerator for up to two days.

It will look like rice. Behold:

 paleo cauliflower rice

Now, grab four chicken breasts. Pat them dry and let them come to room temperature.

Allowing your meat to come to room temperature is always very important. It allows for even cooking. Also, when cold meat hits a stainless steel pan it is more likely to stick.

In a small bowl combine the spice mixture. There is the option to just add a packet of taco seasoning but I checked the back of the package and the amount of preservatives was highly disturbing. Plus there is added sugar. Plus, I have most of the spices in my cabinet anyway. And you probably do too. So go ahead and make your own.

Combine:

  • 2 tsp salt
  • 1 ½ tsp cumin
  • 1 tsp chili powder
  • ½ tsp paprika

Mix that together and rub it all over your chicken.

Heat a fry pan over medium high heat and add 1 tbs cocnut oil. When the pan is ready, add the chicken.

I had some fairly thick chicken breasts so it took me 7 minutes on each side. But a good rule of thumb is usually 6 minutes on each side for chicken breasts. Either way, your chicken should be cooked to 165 degrees F to be fully cooked.

paleo mexican recipe with shredded chicken

Now – we need to shred the chicken. Have you ever tried shredding chicken with two forks? I have. And I hated every minute of it. Then I discovered this little trick.

Ladies and gentlemen, prepare to be amazed. And please, do try this at home!

Remove the chicken from the pan and let it rest for about 2 minutes. Then cut the chicken breasts in half. Add the chicken to your KitchenAid Mixer.

Yes. Go ahead. Read that again.

Do it.

With the paddle attachment start your mixer and slowly increase to about an 8. Let that go for about 1 to 2 minutes.

how to shred chicken for a paleo mexican recipe

High kick! Shredded chicken.

 shredded chicken for a paleo mexican recipe

Now, I have been told this only works with hot chicken. So do not try this with raw or cold chicken. Unless you are out to prove something.

If you do not have a KitchenAid Mixer, you can just cut the chicken in small strips or in cubes! Easy. Easy.

Add the chicken back to your fry pan. Place it on medium heat. Pour in two 4 oz. cans of green chilies. Mix it all together. Allow the green chilies to heat up. About 3-4 minutes.

paleo mexican recipe with green chilies

Now we assemble!

Grab a bowl and add your Paleo cauliflower rice. Then add some shredded Mexican chicken. And now add anything you want!

We added homemade guacamole. Hot sauce (be sure to look at the labels of the hot sauce at the store and get one that is Paleo). Tomatoes. Fresh cilantro. A lime wedge and our plantain chips.

 paleo mexican recipe from our savory life

It was so yummy! Bon Appetit…I mean Feliz Comiendo.

I totally googled that :)

What about you? Do you have a favorite Mexican food recipe that you want to turn Paleo? Or that you have turned Paleo?

Yields 4

Mexican Chicken "Rice" Bowl. A Paleo Mexican Food Recipe.

10 minsPrep Time

25 minsCook Time

35 minsTotal Time

Save Recipe

Ingredients

  • 1 tbs coconut oil
  • 4 skinless, boneless chicken breasts
  • 2 tsp salt
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • 2 four oz. cans of green chillies

Instructions

  1. Pat chicken breasts dry and allow to come to room temperature.
  2. In a small bowl combine all the spices.
  3. Rub the spice mixture all over the chicken.
  4. Heat a fry pan over medium high heat and add 1 tbs cocnut oil. When the pan is heated, add the chicken.
  5. Cook on each side for 6-7 minutes or until a meat thermometer reads 165 degrees F.
  6. Remove the chicken from the pan and let it rest for about 2 minutes.
  7. Cut the chicken breasts in half. Add the chicken to your KitchenAid Mixer.
  8. With the paddle attachment start your mixer and slowly increase to about an 8. Let that go for about 1 to 2 minutes.
  9. Add the shredded chicken back to the fry pan. Place it on medium heat.
  10. Pour in the cans of green chilies.
  11. Mix it all together and allow the green chilies to heat up. About 3-4 minutes.
  12. Grab a bowl and add your Paleo cauliflower rice. Then add some shredded Mexican chicken.
  13. Optional: Add homemade guacamole. Hot sauce (be sure to look at the labels of the hot sauce at the store and get one that is Paleo). Tomatoes. Fresh cilantro. A lime wedge. You can also stir fry some onions and peppers to make it a fajita Mexican rice bowl!
6.8
http://oursavorylife.com/paleo-mexican-recipe-chicken-rice-bowl/

 

  • Becky - That shredding chicken with a Kitchen Aid tip might be the BEST thing that has happened to me all year. Seriously. I HATE shredding chicken so much I pretty much avoid recipes that call for it. It’s sad.

    You’ve changed my life. THANK YOU.ReplyCancel

    • Bri McKoy - I feel the SAME way! A friend told me about it awhile ago and I didn’t believe it until I tried it. I was amazed!ReplyCancel

  • Becky - We’re trying this recipe tonight so I’ll let you know how it goes. Also, I had the same opinion of taco seasoning packets you buy at the store so I make my own. Here’s my favorite recipe … http://allrecipes.com/recipe/taco-seasoning-i/detail.aspxReplyCancel

  • Mom McKoy - As I told Beau on the phone earlier, you have changed my life as well!!! Not only have I learned how to cook chicken breasts without turning them into leather, but I now know how to shred them as well. AMAZING!!! Tonight being the first night I actually cooked after returning from 2 weeks of vacation, I prepared chicken breasts using your instructions. I substituted some Cajun spice mix I’d previously made and had on hand. Then I let it sit for 2 minutes, cut each breast in half, and let the Kitchen Aid Mixer attack it. My only problem now is finding permanent counter space for my mixer. It’s sat on a lonely spot in my pantry, pulled out only occasionally for baking. Now I’m going to use that baby all the time!!!ReplyCancel

    • Bri McKoy - Oh my gosh! Your comment made my morning :) So grateful that you all loved it! I too was amazed when I realized my mixer was no longer just for baking! And that Cajun spice mix sounds amazing! Thanks for your encouragement.ReplyCancel

  • Carissa Cady - I tried this recipe for the first time and was seriously so impressed! I was a little intimidated by the thought of making the rice, but it was a piece of cake. So easy and so delicious. Definitely a dish I plan on making next time I have friends or family over! Thanks for sharing, Bri!!ReplyCancel

  • Lindsey - Loved this recipe! I will say that the mixer trick does work with cold cooked chicken too. I often make a bunch of chicken at once and then cut or shred as needed. It will also work with a hand mixer too.ReplyCancel

    • Bri McKoy - Thanks so much for this information, Lindsey! So good to know it works with cold chicken and with a hand mixer!ReplyCancel

  • Michaela - I made this recipe cauliflower rice for the first time last night. How well it turned out, plus learning a new trick for shredding chicken was life changing. It’s worth every extra minute of cleaning the mixer after use. My husband loved it and said it was like eating a big satisfying bowl of pasta. Delicious, thank you!ReplyCancel

  • Sarah BFye - This looks amazing–I can’t wait to try it! I love Chipotle! I love your site, and here’s a tip: the Spanish version of Bon Appetit is Buen Provecho!ReplyCancel

  • Amanda Edwards - I altered your recipe to fit what I had in the fridge, so here it goes. I had chicken breast tenders thawed out (5 or 6). I used the spice rub and had some left over. I had rice already made from the night before. the cauliflower rice I did not have. I reheated the rice, then added the left over spices to the rice. I added chopped cilantro and lime juice too. I cooked the chicken just like the recipe. Instead of having 2cans of green chilies I had a 10oz can of tomatoes with green chilies and I used that just like the recipe. I used soft burrito wraps. I layered the rice, meat, fresh shredded mild cheddar cheese, sprinkle with chopped cilantro, small slice of avocado, mild salsa on my husbands and sour cream on mine. OMG!!!! The basics were awesome.ReplyCancel

  • Ernestine Brooksprice - THANKS FOR HEALTHY NO DAIRYReplyCancel

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