Keto Chicken and Olive Rice

5 chicken thighs or chicken legs (bone in and skin on)

Salt And Pepper and Sazon With Coriander And Annatto

2 Tablespoons Coconut Oil

1/2 Teaspoon dried rosemary

1/2 Teaspoon dried thyme

1 Tablespoon Unsalted Butter

1 Small Onion (chopped)

2 Cloves garlic (minced)

6 Cups cauliflower rice

2 Tablespoons Cilantro

1 Teaspoon Turmeric powder

2 Tablespoons Restaurant style Salsa

15 Spanish Manzanilla Olives Stuffed with Pimiento (sliced in half)

1/4 cup of chicken broth or Water

Method:

Preheat the oven to 375 degrees. Season the chicken with salt and pepper and half a packet of Sazon.

Heat the cast iron skillet then add 1 tablespoon of the coconut oil, rosemary and thyme.  add the seasoned chicken skin side down and cook for 5 minutes. Flip the chicken and cook an additional 4 minutes more. Remove from heat and set aside.

Add the remaining tablespoon of coconut oil to the skillet then add the unsalted butter. Add the onions and saute for 4 minutes. Add the garlic and saute 1 minute more. Add the cauliflower rice, cook for 1 minute more. Add the salsa, cilantro, turmeric, olives with pimentos and salt to taste. Combine seasoning with the rice. Add the olives and the chicken broth and combine. Top with the chicken pieces and place in the oven. Bake for 30 minutes or until chicken is cooked and liquid has absorbed.