Low Carb Arroz de Juane
Discover a healthier twist on a Peruvian classic with this Low Carb Arroz de Juane! Packed with bold flavors and wholesome ingredients, this recipe swaps traditional rice for nutrient-rich cauliflower rice, keeping all the authentic taste while staying low in carbs. Juicy, spiced chicken thighs are nestled alongside tender cauliflower rice and hard-boiled eggs, then wrapped in aromatic banana leaves for a mesmerizing presentation and a touch of earthy flavor. Baked to perfection, this dish offers a guilt-free, gluten-free, and keto-friendly take on a beloved favorite. Serve with fresh lemon slices for a zesty finish and impress your family with this deliciously satisfying meal that's as beautiful as it is nutritious!
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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
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Season chicken thighs with cumin, paprika, salt, and black pepper. Let it sit for about 10 minutes to absorb the flavors.
Step 3
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.
Step 4
In the same skillet, add chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant.
Step 5
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.
Step 6
Remove from heat and mix in chopped cilantro.
Step 7
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.
Step 8
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.
Step 9
Place the wrapped bundles on a baking sheet and bake in the preheated oven for about 20 minutes.
Step 10
Remove from the oven and allow to cool slightly. Unwrap the banana leaves and serve with lemon slices on the side.
Nutrition Facts
| Serving size | (2369.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2045.0 |
| Total Fat 116.6g | 0% |
| Saturated Fat 28.6g | 0% |
| Polyunsaturated Fat 5.2g | |
| Cholesterol 769.5mg | 0% |
| Sodium 4704.3mg | 0% |
| Total Carbohydrate 69.8g | 0% |
| Dietary Fiber 22.6g | 0% |
| Total Sugars 25.4g | |
| Protein 185.7g | 0% |
| Vitamin D 92IU | 0% |
| Calcium 399.9mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 4709.9mg | 0% |
Source of Calories