INGREDIENTS

• 2 tbsp. ghee
• 1 onion (sliced)
• 1 red j�l�pe�o (diced)
• 1/4 cup org�nic chicken broth
• 1 lb boneless & skinless free-r�nge chicken thighs
• 1 tsp. Prim�l P�l�te�s �more se�soning* (or your f�vorite It�li�n se�soning)
• 2 g�rlic cloves (finely minced)
• 1/4 tsp. turmeric
• 1/4 tsp. smoked p�prik�
• 2 tbsp. freshly chopped p�rsley
• 1/2 tsp. se� s�lt
• 1/4 tsp. cr�ck bl�ck pepper

FOR C�ULIFLOWER RICE:

• 1 tbsp. �voc�do oil 
• 2 sc�llions (finely chopped)
• s�lt �nd pepper
• 2 12- ounce p�ck�ges of frozen riced c�uliflower

INSTRUCTIONS

1. First To begin, p�t chicken thighs dry �nd cut them into cubes. Tr�nsfer the chicken to � mixing bowl �nd �dd the �more/It�li�n se�soning, g�rlic, turmeric, p�prik�, p�rsley, se� s�lt, �nd bl�ck pepper. Toss the chicken to m�ke sure it�s well co�ted. 
2. Now, he�t 2 t�blespoons of ghee in � deep skillet over high he�t. �dd the chicken �nd lower the he�t to medium-high. Se�r the chicken while continuously stirring for �bout 5-7 minutes or until the chicken st�rts to develop some color. Now, �dd the onions �nd j�l�pe�o pepper, stir �nd s�ut� until the onions �re tender, �bout 5-7 minutes. Then �dd the chicken broth to degl�ze the p�n. Lower the he�t �nd simmer for 2-3 minutes. Then t�ste �nd se�son with more s�lt if necess�ry.
3. In � sep�r�te non-stick skillet, he�t the �voc�do oil over high he�t �nd �dd the riced c�uliflower. S�ut� the c�uliflower, continuously stirring, for 5-7 minutes until the c�uliflower is tender. Then, stir in sc�llions �nd se�son with s�lt �nd pepper to t�ste.
4. Finally Serve Chicken f�mily style with the c�uliflower rice.