Keto Arroz de Juane
Experience the rich flavors of Peru with a low-carb twist in this delectable Keto Arroz de Juane. Crafted to honor the traditional Peruvian dish, this recipe swaps out starchy rice for nutrient-packed cauliflower rice, perfectly seasoned with aromatic achiote paste, turmeric, cumin, and creamy coconut milk. Tender chicken breast, hard-boiled eggs, and the captivating aroma of banana leaves bring authenticity to this keto-friendly masterpiece. Steamed to perfection for a cozy, flavor-infused finish, this dish is not only healthy and gluten-free but also bursting with vibrant colors and indulgent textures. Ideal for anyone following a ketogenic lifestyle or simply looking to explore Peruvian cuisine, Keto Arroz de Juane is a satisfying, wholesome meal your whole family will love.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 pound Chicken breast
- 3 cloves Garlic
- 0.5 medium Onion
- 1 tablespoon Achiote paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 cup Coconut milk
- 0.5 cup Keto-friendly chicken broth
- 2 large Banana leaves
- 2 whole Hard-boiled eggs
- 0.25 cup Fresh cilantro leaves
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets, and pulse them in a food processor until they become a rice-like texture. Set aside.
Heat olive oil in a large skillet over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
In the same skillet, add the minced garlic and chopped onion, sautéing until the onion becomes translucent, about 3 minutes.
Stir in the achiote paste, turmeric powder, cumin powder, salt, and pepper. Cook for an additional minute to release the spices' aromas.
Add the cauliflower rice to the skillet and stir to coat with the spice mixture.
Pour in the coconut milk and chicken broth, stirring to combine. Allow the mixture to simmer for about 5-7 minutes, or until the cauliflower rice is tender and the liquid is mostly absorbed.
Return the cooked chicken to the skillet, mixing it in with the seasoned cauliflower rice.
Take the banana leaves and run them over an open flame for a few seconds to make them pliable.
Place half of the cauliflower rice and chicken mixture onto a banana leaf, topping with a hard-boiled egg. Fold the edges of the banana leaf over to create a secure parcel, and tie with kitchen twine to hold it together. Repeat with the remaining mixture.
Prepare a steamer basket over boiling water. Place the banana leaf parcels in the steamer and steam over medium heat for about 20 minutes.
Once done, carefully remove the parcels from the steamer, cut the twine, and unfold the leaves.
Garnish the Keto Arroz de Juane with fresh cilantro leaves and serve warm. Enjoy this delicious keto-friendly adaptation of a classic Peruvian dish!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 9.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1156 mg | 25% | |
*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.
