Low Carb Arroz de Juane
Discover the vibrant flavors of Peru with this low carb twist on Arroz de Juane, a traditional jungle dish reinvented for modern diets. Perfectly seasoned chicken thighs are paired with an aromatic cauliflower rice blend infused with cumin, paprika, and fresh cilantro, offering a satisfying alternative to carb-heavy fare. Wrapped in banana leaves and baked to perfection, each bundle locks in moisture and creates an impressive presentation. Hard-boiled eggs and lemon slices add layers of richness and zest, while the use of cauliflower rice keeps this recipe keto-friendly and gluten-free. With just 20 minutes of prep time, this nutrient-packed dish is ideal for a flavorful weeknight dinner or special occasion. Savory, wholesome, and beautifully fragrant, Low Carb Arroz de Juane is your ticket to guilt-free indulgence!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 1 large head, riced Cauliflower
- 1 cup Chicken broth
- 0.5 teaspoon Oregano
- 0.5 cup, chopped Cilantro
- 4 sheets Banana leaves
- 2 halved Hard-boiled eggs
- 1 medium, sliced Lemon
Instructions
Preheat your oven to 350°F (175°C).
Season chicken thighs with cumin, paprika, salt, and black pepper. Let it sit for about 10 minutes to absorb the flavors.
In a large skillet, heat olive oil over medium heat. Add the chicken thighs and cook until browned on each side and cooked through, about 6-8 minutes per side. Set aside.
In the same skillet, add chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant.
Add the cauliflower rice to the skillet and stir well. Pour in the chicken broth and sprinkle oregano over it. Cook the cauliflower rice mixture over medium heat for about 5-7 minutes until soft and liquid is absorbed.
Remove from heat and mix in chopped cilantro.
On a clean work surface, lay out a banana leaf. Spoon a portion of the cauliflower rice mixture onto the middle of the leaf, top with a chicken thigh and half a hard-boiled egg.
Wrap the banana leaf around the filling to enclose it completely and use kitchen twine to secure it if necessary. Repeat the process for all servings.
Place the wrapped bundles on a baking sheet and bake in the preheated oven for about 20 minutes.
Remove from the oven and allow to cool slightly. Unwrap the banana leaves and serve with lemon slices on the side.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 770 mg | 256% | |
| Sodium | 4704 mg | 205% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 25.4 g | ||
| Protein | 185.7 g | 371% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 400 mg | 31% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4710 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
