Paleo Chicken Pastil
Delight your taste buds with this Paleo Chicken Pastil, a healthier spin on the beloved Filipino delicacy. This gluten-free, low-carb recipe swaps traditional rice with flavorful cauliflower rice, perfectly seasoned and paired with tender strips of marinated chicken thighs. Infused with the savory goodness of coconut aminos, ginger, and garlic, each bite is wrapped in fragrant banana leaves for an authentic touch. The pastil is steamed or lightly toasted to enhance its aromatic profile, making it a perfect paleo-friendly meal that's as wholesome as it is satisfying. Quick to prepare and full of bold, tropical flavors, this dish is ideal for those seeking an easy, nutritious, and restaurant-worthy dish at home.
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Ingredients
- 500 grams boneless chicken thighs
- 60 ml coconut aminos
- 2 tablespoons coconut oil
- 1 medium, diced onion
- 4 cloves, minced garlic
- 1 tablespoon, grated ginger
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large head, riced cauliflower
- 6 sheets banana leaves
Directions
Step 1
Begin by preparing the cauliflower rice. Remove the stems and leaves from the cauliflower, then chop it into florets. Blitz the florets in a food processor until they resemble rice grains. Set aside.
Step 2
Slice the boneless chicken thighs into thin strips. Combine the chicken with the coconut aminos in a bowl, toss well, and set aside to marinate for at least 10 minutes.
Step 3
Heat a large pan over medium heat and add the coconut oil. Once the oil is hot, add the diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Step 4
Add the marinated chicken to the pan. Season with salt and black pepper. Cook the chicken for about 10-12 minutes, stirring occasionally, until fully cooked and all the juices have been absorbed.
Step 5
In a separate pan, add a little more coconut oil if needed, and sauté the cauliflower rice over medium heat for about 5-7 minutes until tender. Season with a pinch of salt.
Step 6
To assemble, lay a banana leaf flat and add a portion of cauliflower rice followed by a generous scoop of the cooked chicken on top. Wrap the banana leaf over the mixture like a burrito and tuck the ends underneath. Repeat with the remaining banana leaves and mixture.
Step 7
To warm and soften the banana leaves further, lightly steam the wrapped pastil in a steamer for about 5 minutes or place them on a dry skillet over medium heat for about 5 minutes, turning occasionally.
Step 8
Serve the Paleo Chicken Pastil warm and enjoy!
Nutrition Facts
| Serving size | (2163.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1442.8 |
| Total Fat 80.5g | 0% |
| Saturated Fat 37.6g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 433.3mg | 0% |
| Sodium 4997.2mg | 0% |
| Total Carbohydrate 73.9g | 0% |
| Dietary Fiber 19.6g | 0% |
| Total Sugars 35.2g | |
| Protein 119.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 311.7mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 3824.5mg | 0% |
Source of Calories