Paleo Hainanese Chicken Rice
Experience a wholesome twist on a Southeast Asian classic with this Paleo Hainanese Chicken Rice recipe. Perfect for clean eaters and health-conscious foodies, this dish combines tender poached chicken infused with aromatic ginger and green onions, paired with flavorful cauliflower rice as a grain-free alternative. A quick stir-fry with garlic, coconut aminos, and sesame oil makes the cauliflower rice shine, while a zesty chili-lime dipping sauce adds the perfect balance of heat and tang. Ready in just under two hours, this recipe is a paleo-friendly, low-carb version of a beloved comfort food that still delivers all the rich, satisfying flavors. Ideal for meal prepping or impressing guests at dinner, this elegant yet simple dish is a true crowd-pleaser!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 approximately 4 pounds whole chicken
- 3 inches, peeled and sliced ginger
- 6 stalks, cut into thirds green onions
- 1.5 tablespoons sea salt
- 1 large head, cut into florets cauliflower
- 2 tablespoons coconut oil
- 4 cloves, minced garlic
- 2 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 2 tablespoons chili paste
- 1 whole, juiced lime
Directions
Step 1
Fill a large pot with enough water to submerge the chicken and bring it to a boil.
Step 2
Rinse the whole chicken and pat it dry with paper towels. Rub the chicken inside and out with 1 tablespoon of sea salt.
Step 3
Stuff the chicken cavity with half the sliced ginger and half the green onions.
Step 4
Add the chicken to the boiling water, along with the remaining ginger and green onions. Reduce the heat to a simmer and allow it to cook for 60-70 minutes, or until the chicken is fully cooked and tender.
Step 5
While the chicken is cooking, prepare the cauliflower rice. In a food processor, pulse the cauliflower florets until they resemble rice grains.
Step 6
In a large skillet, heat the coconut oil over medium heat. Add the minced garlic and sauté until fragrant, about 2 minutes.
Step 7
Add the cauliflower rice to the skillet and stir-fry for 5-7 minutes, until tender. Stir in coconut aminos and sesame oil for added flavor.
Step 8
Once the chicken is cooked, carefully remove it from the pot and allow it to cool slightly.
Step 9
Carve the chicken into serving pieces and plate together with the cauliflower rice.
Step 10
To make a quick dipping sauce, mix together chili paste and lime juice. Serve alongside the chicken and cauliflower rice for an extra kick of flavor.
Nutrition Facts
| Serving size | (2920.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 999.7 |
| Total Fat 59.4g | 0% |
| Saturated Fat 30.4g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 136.1mg | 0% |
| Sodium 13189.2mg | 0% |
| Total Carbohydrate 76.6g | 0% |
| Dietary Fiber 23.4g | 0% |
| Total Sugars 29.3g | |
| Protein 55.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 331.0mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 3383.3mg | 0% |
Source of Calories