Arroz con Pollo

Method

1. Heat a large skillet over medium-high heat and sear the chicken pieces for about 5 minutes per side until golden brown, then set aside.
2. Add the pepper, cut into strips, to the same skillet and cook for 3 minutes until softened, building the sofrito base of the dish.
3. Dissolve the saffron in a tablespoon of warm water and pour it into the skillet, stirring to coat the peppers evenly with the aromatic golden liquid.
4. Return the chicken to the skillet, nestle it among the peppers, and cook everything together over medium heat for 10 minutes until the chicken is cooked through.
5. Add the cauliflower rice to the skillet, stirring it into the saffron-infused mixture, and cook for 6 minutes until the cauliflower is tender but not mushy.
6. Fold in the olives and capers during the final 2 minutes of cooking, allowing their briny flavors to meld into the dish.
7. Serve the arroz con pollo hot, ensuring each portion of cauliflower rice is topped with chicken, olives, and capers.