Paleo Hainanese Chicken Rice
Discover the vibrant flavors of Paleo Hainanese Chicken Rice, a healthy twist on the beloved Southeast Asian classic! This gluten-free adaptation swaps traditional rice for fragrant cauliflower rice, making it perfect for paleo enthusiasts and low-carb dieters alike. Poaching a whole chicken with aromatic ginger and green onions ensures tender, flavorful meat, while the cauliflower rice is stir-fried with garlic, coconut aminos, and sesame oil for a satisfying umami punch. A zesty chili lime dipping sauce ties the dish together, adding a spicy, citrusy kick to every bite. Ready in just over an hour and perfect for meal prep, this protein-packed recipe is both nourishing and delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 approximately 4 pounds whole chicken
- 3 inches, peeled and sliced ginger
- 6 stalks, cut into thirds green onions
- 1.5 tablespoons sea salt
- 1 large head, cut into florets cauliflower
- 2 tablespoons coconut oil
- 4 cloves, minced garlic
- 2 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 2 tablespoons chili paste
- 1 whole, juiced lime
Instructions
Fill a large pot with enough water to submerge the chicken and bring it to a boil.
Rinse the whole chicken and pat it dry with paper towels. Rub the chicken inside and out with 1 tablespoon of sea salt.
Stuff the chicken cavity with half the sliced ginger and half the green onions.
Add the chicken to the boiling water, along with the remaining ginger and green onions. Reduce the heat to a simmer and allow it to cook for 60-70 minutes, or until the chicken is fully cooked and tender.
While the chicken is cooking, prepare the cauliflower rice. In a food processor, pulse the cauliflower florets until they resemble rice grains.
In a large skillet, heat the coconut oil over medium heat. Add the minced garlic and sauté until fragrant, about 2 minutes.
Add the cauliflower rice to the skillet and stir-fry for 5-7 minutes, until tender. Stir in coconut aminos and sesame oil for added flavor.
Once the chicken is cooked, carefully remove it from the pot and allow it to cool slightly.
Carve the chicken into serving pieces and plate together with the cauliflower rice.
To make a quick dipping sauce, mix together chili paste and lime juice. Serve alongside the chicken and cauliflower rice for an extra kick of flavor.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 13189 mg | 573% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 29.3 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3383 mg | 72% | |
*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.
