Cinco de Mayo Chicken with Cauliflower Rice and Sour Cream Sauce

This recipe ended up tasting a lot like our baked chicken wings, but less spicy. I really liked it, and while it's not really "Mexican" in flavor per say, it's still delicious. If you have cilantro and lime juice, you could add that to the rice instead of my turmeric. I just wanted the yellow color but didn't have any saffron.

Cinco de Mayo Chicken

1 lb. chicken thighs
2 Tbsp. chili powder
1 tsp. mustard powder
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. salt
1 tsp. paprika
1 tsp. oregano
1 Tbsp. cumin

Mix all spices on a plate. You can adjust the spices to taste. Place a cookie rack on top of a baking sheet. I put a silpat between them to make the grease easier to clean off. Coat the chicken in the spice mixture and place on the cookie rack. Bake at 375 for 20-30 minutes.

Yellow "Rice"

1/2 head cauliflower
3/4 tsp. turmeric powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. black pepper
1/4 c. Wegmans basting oil (or grapeseed/corn/veggie/olive oil)

Wash and rough chop the cauliflower into large pieces. Place pieces into a food processor/Ninja and pulse until cauliflower resembles rice. In a nonstick pan, heat oil. Add all spices and mix into the oil. Saute cauliflower in oil until completely yellow, and some of the water is evaporated, about 5 minutes.

Sour Cream Sauce

1/2 c. sour cream or plain greek yogurt
1/2 c. heavy cream
1/2 tsp. salt
dash of black pepper
pinch of garlic and onion powder to taste

Mix all ingredients and serve over the chicken and "rice".