Rosemary Chicken and "Rice"
3 chicken thighs
1 cup frozen or fresh cauliflower rice
2 Tbl rosemary compound butter
Salt and pepper to taste
Pour cauliflower rice into a microwave safe bowl, cover, and microwave on high for 1-2 minutes. It should be steamy and just tender.
Add rosemary butter, salt, and pepper, and set aside.
Heat a non-stick skillet on the stove top with 1 Tbl of a cooking oil of your choice. Bacon fat was used in this case, but coconut oil or avocado oil would also do well.
When the skillet and oil are hot, pat the chicken thighs with a dry paper towel, season with salt and pepper, and place face-down into the skillet.
Cook the chicken until the internal temperature reaches 160F, and the outside is golden brown. It should only take about 10 minutes to reach this temperature. Flip the chicken over after about 5 minutes.
Chop the chicken, if desired, and add to the cooked cauliflower rice and butter mixture.
If you don’t have a probe thermometer to check the internal temp of the chicken, but you feel like it is most likely cooked through, double check by cutting into the middle of the thickest part of the chicken. You can also check for undercooked parts while chopping, and simply cook the chicken a little more before eating. Another option is to cut up the chicken into small pieces while raw and then cook it. The cooking process will take much less time this way.
Compound butter is just butter with delicious things mixed in. It’s a great way to add quick flavor to dishes like this one. Simply soften a stick of butter, stir in chopped herbs, spices, etc. and roll it up in plastic or parchment before storing in the fridge. I have also been known to melt butter completely in a mug, add the flavor elements, and then let it solidify again in the mug on the counter. Easy peasy.