Paleo Arroz de Juane

Experience a flavorful twist on a Peruvian classic with this Paleo Arroz de Juane recipe! This grain-free adaptation swaps traditional rice for nutrient-packed cauliflower rice, combined with tender chicken thighs, aromatic spices like achiote and turmeric, and a layer of savory richness from olives and hard-boiled eggs. Wrapped in banana leaves and gently steamed, each parcel becomes infused with earthy, herbaceous notes for a truly authentic touch. Perfect for paleo and low-carb diets, this dish is both healthy and satisfying, offering a bold, aromatic meal that’s as beautiful to serve as it is to eat. Treat your taste buds to a paleo adventure that’s packed with flavor and tradition!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs, boneless and skinless
• 1 medium head Cauliflower
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 2 teaspoons Achiote powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Oregano, dried
• 2 tablespoons Coconut oil
• 4 sheets Banana leaves, thawed if frozen
• 8 Olives, pitted and halved
• 2 Hard-boiled eggs, peeled and halved
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 240 ml Chicken stock

Directions

Step 1

Begin by cutting the chicken thighs into bite-sized pieces and season them with salt and black pepper.

Step 2

Cut the cauliflower into florets and pulse in a food processor until it resembles rice.

Step 3

Heat the coconut oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.

Step 4

Add the achiote powder, turmeric, cumin, and oregano to the skillet. Stir until the spices are fragrant, about 1 minute.

Step 5

Add the chicken pieces to the skillet, and cook until they are browned on all sides, about 5-7 minutes.

Step 6

Stir the cauliflower rice into the skillet, mixing well with the chicken and spices.

Step 7

Pour in the chicken stock, and bring the mixture to a simmer. Reduce heat to low, cover, and cook until the cauliflower rice is tender and the chicken is cooked through, about 10 minutes.

Step 8

Lay out the banana leaves on a clean surface. Divide the chicken and cauliflower mixture evenly among the banana leaves, placing the mixture in the center of each leaf.

Step 9

Top each portion with a halved hard-boiled egg and two olive halves.

Step 10

Fold the banana leaves over the filling to create a parcel. Tie securely with kitchen string.

Step 11

Place a steamer basket in a large pot with water rising just below the basket. Bring the water to a boil.

Step 12

Place the banana parcels in the steamer basket, cover, and steam for 15-20 minutes to infuse the flavors.

Step 13

Serve the parcels whole, allowing diners to unwrap their own savory bundle.

Nutrition Facts

Serving size	(1672.8g)

Amount per serving	% Daily Value*
Calories	1881.8

Total Fat 114.2g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 1011.4mg	0%
Sodium 4627.2mg	0%
Total Carbohydrate 54.5g	0%
Dietary Fiber 18.3g	0%
Total Sugars 16.6g
Protein 164.4g	0%

Vitamin D 88IU	0%
Calcium 402.5mg	0%
Iron 14.3mg	0%
Potassium 3153.4mg	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: 54.0%

Protein: 34.5%

Carbs: 11.5%