Paleo Arroz de Juane
Paleo Arroz de Juane is a delightful twist on the traditional Peruvian dish, perfect for those following a grain-free or paleo lifestyle. This recipe swaps out rice for nutrient-packed cauliflower rice, seasoned with aromatic spices like achiote, turmeric, and cumin for an authentically bold flavor. Tender bites of chicken, juicy olives, and creamy hard-boiled eggs are wrapped in fragrant banana leaves, creating a beautiful parcel that’s steamed to perfection. With its rich flavors, vibrant presentation, and gluten-free, low-carb profile, this Paleo Arroz de Juane makes for a show-stopping dish that's both healthy and deeply satisfying. Perfect for impressing guests or indulging in a wholesome treat at home, it's a savory bundle of culinary joy!
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 1 medium head Cauliflower
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 teaspoons Achiote powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Oregano, dried
- 2 tablespoons Coconut oil
- 4 sheets Banana leaves, thawed if frozen
- 8 Olives, pitted and halved
- 2 Hard-boiled eggs, peeled and halved
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 240 ml Chicken stock
Instructions
Begin by cutting the chicken thighs into bite-sized pieces and season them with salt and black pepper.
Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
Heat the coconut oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
Add the achiote powder, turmeric, cumin, and oregano to the skillet. Stir until the spices are fragrant, about 1 minute.
Add the chicken pieces to the skillet, and cook until they are browned on all sides, about 5-7 minutes.
Stir the cauliflower rice into the skillet, mixing well with the chicken and spices.
Pour in the chicken stock, and bring the mixture to a simmer. Reduce heat to low, cover, and cook until the cauliflower rice is tender and the chicken is cooked through, about 10 minutes.
Lay out the banana leaves on a clean surface. Divide the chicken and cauliflower mixture evenly among the banana leaves, placing the mixture in the center of each leaf.
Top each portion with a halved hard-boiled egg and two olive halves.
Fold the banana leaves over the filling to create a parcel. Tie securely with kitchen string.
Place a steamer basket in a large pot with water rising just below the basket. Bring the water to a boil.
Place the banana parcels in the steamer basket, cover, and steam for 15-20 minutes to infuse the flavors.
Serve the parcels whole, allowing diners to unwrap their own savory bundle.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1011 mg | 337% | |
| Sodium | 4627 mg | 201% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 16.6 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 402 mg | 31% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3153 mg | 67% | |
*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.
