Hell-Fire Chicken

A Spicy Chicken Enchilada Rice Bowl

This recipe is more of a “dirty” or “lazy” keto recipe. With lots of cheese and spice to kick up your night!

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Ingredients:

• 1.5 lb frozen chicken thighs
• 2 cups chicken broth
• 1 cup water
• 1 small block of Velveeta cheese (has a few carbs)
• 1 can hot Rotel – drained
• 1 small can red enchilada sauce
• 1 bag frozen cauliflower
• Sour cream
• Old El Paso creamy queso sauce **optional

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Steps:

1. Place frozen chicken thighs, broth and water into pressure cooker.
2. Pressure cook on high for 13 minutes. Quick release pressure.
3. Remove chicken, set aside 1/2 cup of the broth from the pot.
4. Cook the bag of frozen cauliflower rice in the microwave for 4 minutes.
5. While the rice is cooking, shred the chicken.
6. Turn pressure cooker to sear/Sautee and add the rice and 1/2 cup chicken broth. Cook for about 2 minutes.
7. Add the cubed Velveeta and cook, stirring frequently, for about 5-7 minutes or until Velveeta is fully melted.
8. Add the shredded chicken, Rotel and 1/2 cup of red enchilada sauce.
9. Stir and heat through.

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We topped ours with a dollop of sour cream and a drizzle of the El Paso queso sauce. A great addition would be some black or green olives and cilantro! Have your water handy because it has a kick!!!