Low Fat Arroz de Juane

Discover a healthier twist on a Peruvian classic with this Low Fat Arroz de Juane recipe—an aromatic dish perfect for those craving bold flavors without the guilt. This version swaps traditional fatty cuts of meat for lean chicken breast, paired with fragrant turmeric, cumin, and Peruvian yellow chili paste to create a vibrant, savory foundation. Steamed to perfection in pliable banana leaves, the dish not only boasts an irresistible aroma but also locks in moisture for a melt-in-your-mouth experience. Filled with tender chicken, fluffy rice, and a surprise of hard-boiled eggs, each bundle is as visually stunning as it is delicious. Ideal for meal prep or a dinner party centerpiece, this low-fat rendition of Arroz de Juane is a healthy, satisfying way to savor authentic Peruvian cuisine.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Cut the chicken breast into bite-sized pieces. Heat the olive oil in a large pan over medium heat.

Step 2

Add the chopped onion and minced garlic to the pan. Sauté until the onion is translucent.

Step 3

Stir in the yellow chili paste, turmeric powder, cumin, salt, and black pepper. Cook for 2 minutes until the mixture becomes fragrant.

Step 4

Add the chicken pieces to the pan, ensuring they are well-coated with the spice mixture. Cook until they start to brown slightly.

Step 5

Pour in the chicken broth and bring it to a simmer. Add the rice and stir everything together.

Step 6

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.

Step 7

Remove the pan from the heat and gently stir in the chopped cilantro.

Step 8

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.

Step 9

Place each portion on a square of banana leaf. Top each with two quarters of hard-boiled egg.

Step 10

Fold the banana leaves over the mixture to create a bundle. Secure with kitchen twine.

Step 11

Steam the banana leaf bundles in a steamer basket for about 10 minutes to infuse the flavors.

Step 12

Serve warm, allowing each person to open their own banana leaf parcel at the table.

Nutrition Facts

Serving size	(1922.5g)

Amount per serving	% Daily Value*
Calories	1364.5

Total Fat 37.1g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 4.5g
Cholesterol 532.8mg	0%
Sodium 6139.4mg	0%
Total Carbohydrate 98.5g	0%
Dietary Fiber 6.2g	0%
Total Sugars 10.9g
Protein 161.2g	0%

Vitamin D 25IU	0%
Calcium 248.8mg	0%
Iron 11.2mg	0%
Potassium 2574.9mg	0%

*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.

Source of Calories

Fat: 24.3%

Protein: 47.0%

Carbs: 28.7%