Low Sodium Arroz de Juane

Discover the vibrant flavors of Peru with this Low Sodium Arroz de Juane, a healthier take on the classic jungle-inspired dish. Featuring tender chicken thighs, fragrant white rice, and an aromatic blend of turmeric, cumin, and paprika, this recipe delivers bold taste with reduced sodium. The dish is wrapped in banana leaves and steamed, offering a unique presentation and allowing the flavors to meld beautifully. Loaded with fresh coriander and paired with hard-boiled eggs, this meal is not only visually stunning but also a satisfying and wholesome option for dinner. Perfect for those seeking a low-sodium yet flavor-packed Peruvian recipe, this dish is easy to prepare, gluten-free, and ideal for sharing. Serve with a wedge of lime for a zesty finish that ties everything together.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken thighs
• 2 cups white rice
• 2 tablespoons vegetable oil
• 1 medium onion
• 3 cloves garlic cloves
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• 2 leaves bay leaves
• 3 cups low sodium chicken broth
• 4 sheets banana leaves
• 4 eggs hard-boiled eggs
• 1 cup fresh coriander (cilantro)
• 1 inch fresh turmeric root (optional)
• 1 lime lime
• 0.5 teaspoon black pepper

Directions

Step 1

1. Start by rinsing the rice under cold water until the water runs clear. Set aside.

Step 2

2. Dice the onion and mince the garlic cloves. If using fresh turmeric, finely grate it.

Step 3

3. Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Step 4

4. Add the minced garlic, turmeric powder or fresh turmeric, paprika, cumin powder, and pepper. Sauté for an additional 2 minutes until fragrant.

Step 5

5. Add the chicken thighs to the pot and cook for about 5 minutes on each side until browned.

Step 6

6. Pour in the low sodium chicken broth and add the bay leaves. Bring to a boil, then reduce the heat to low, cover and let simmer for 20 minutes.

Step 7

7. Remove the chicken and set it aside. Add the rinsed rice to the pot, giving it a good stir to combine with the broth and spices.

Step 8

8. Increase the heat to medium, allowing the rice to absorb the broth. Once it starts to bubble, lower the heat again and cover. Cook the rice for about 15-18 minutes or until tender.

Step 9

9. While the rice is cooking, shred the chicken into bite-sized pieces.

Step 10

10. Once the rice is cooked, add the shredded chicken and chopped fresh coriander (cilantro) to the rice. Mix thoroughly.

Step 11

11. Prepare the banana leaves by softening them over an open flame or hot water to make them pliable.

Step 12

12. Place a portion of the chicken and rice mixture onto each banana leaf, then place a hard-boiled egg on top.

Step 13

13. Fold the banana leaves into parcels, securing with kitchen twine if necessary.

Step 14

14. Steam the parcels for about 10 minutes to infuse the flavors.

Step 15

15. Serve warm, garnished with extra coriander and a wedge of lime.

Nutrition Facts

Serving size	(2654.8g)

Amount per serving	% Daily Value*
Calories	1756.2

Total Fat 81.3g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 20.5g
Cholesterol 1246.1mg	0%
Sodium 2478.3mg	0%
Total Carbohydrate 138.1g	0%
Dietary Fiber 15.7g	0%
Total Sugars 13.1g
Protein 129.1g	0%

Vitamin D 200IU	0%
Calcium 524.8mg	0%
Iron 20.6mg	0%
Potassium 3897.8mg	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: 40.6%

Protein: 28.7%

Carbs: 30.7%