Low Fat Arroz de Juane
Discover the lighter side of Peruvian cuisine with this flavorful **Low Fat Arroz de Juane**—a healthy twist on a traditional jungle-style dish. Made with tender chicken breast, aromatic spices like turmeric and cumin, and vibrant yellow chili paste, this recipe delivers bold, authentic flavors without excess calories. Wrapped in banana leaves and steamed to perfection, the bundles lock in moisture and impart a subtle, earthy aroma. The inclusion of hard-boiled eggs adds protein and richness, while cilantro provides a burst of freshness. Perfect for a wholesome weeknight dinner or a special gathering, this low-fat version of Arroz de Juane offers a guilt-free way to enjoy a cherished classic.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 tablespoon Olive oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 2 tablespoons Yellow chili paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 ml Chicken broth
- 250 grams Rice
- 4 large, cleaned and cut into squares Banana leaves
- 2 large, quartered Hard-boiled eggs
- 1 small bunch, chopped Cilantro
Instructions
Cut the chicken breast into bite-sized pieces. Heat the olive oil in a large pan over medium heat.
Add the chopped onion and minced garlic to the pan. Sauté until the onion is translucent.
Stir in the yellow chili paste, turmeric powder, cumin, salt, and black pepper. Cook for 2 minutes until the mixture becomes fragrant.
Add the chicken pieces to the pan, ensuring they are well-coated with the spice mixture. Cook until they start to brown slightly.
Pour in the chicken broth and bring it to a simmer. Add the rice and stir everything together.
Reduce the heat to low, cover, and let the mixture cook for about 20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
Remove the pan from the heat and gently stir in the chopped cilantro.
Prepare the banana leaves by passing them briefly over an open flame to make them pliable. Divide the rice and chicken mixture into four portions.
Place each portion on a square of banana leaf. Top each with two quarters of hard-boiled egg.
Fold the banana leaves over the mixture to create a bundle. Secure with kitchen twine.
Steam the banana leaf bundles in a steamer basket for about 10 minutes to infuse the flavors.
Serve warm, allowing each person to open their own banana leaf parcel at the table.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 6139 mg | 267% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.9 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 249 mg | 19% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2575 mg | 55% | |
*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.
