Whole30 Hainan Chicken Rice

Transform your favorite comfort food into a healthy and flavorful dish with this Whole30 Hainan Chicken Rice recipe. A creative twist on the classic, this version swaps traditional rice for tender, aromatic cauliflower rice sautéed with garlic and ginger, making it completely grain-free and paleo-friendly. Poached to perfection, the whole chicken stays moist and infused with subtle flavors from fresh ginger and green onion, while the reserved broth doubles as a nourishing side soup. Topped with crisp cucumber slices, fresh cilantro, and a zesty squeeze of lime, this dish is a beautifully balanced and satisfying masterpiece. Ready in just over an hour, it's the perfect one-pot meal for anyone following a Whole30, paleo, or low-carb lifestyle.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 3 pounds Whole chicken
• 8 cups Water
• 2 tablespoons Salt
• 3 inches Ginger
• 6 stalks Green onions
• 1 large head Cauliflower
• 2 tablespoons Coconut oil
• 4 pieces Garlic cloves
• 1 medium Cucumber
• 0.5 cup Cilantro
• 1 piece Lime

Directions

Step 1

Begin by rinsing the whole chicken thoroughly under cold water, removing any excess fat, and patting it dry with paper towels.

Step 2

In a large pot, bring 8 cups of water to a boil and add 2 tablespoons of salt, half of the ginger (sliced), and half of the green onions (lightly crushed).

Step 3

Submerge the chicken completely in the boiling water and let it boil for 5 minutes. Skim any impurities that rise to the surface.

Step 4

Reduce the heat to low, cover the pot, and let the chicken poach gently for 40-45 minutes, ensuring the internal temperature reaches 165°F (75°C).

Step 5

While the chicken poaches, prepare the cauliflower rice by removing the florets from the head and processing them in a food processor until they resemble rice grains.

Step 6

In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add the remaining ginger (finely minced) and 4 minced garlic cloves, sautéing until fragrant.

Step 7

Add the processed cauliflower to the skillet, stirring to incorporate the ginger and garlic, and cook for 8-10 minutes until tender. Season with salt to taste.

Step 8

Once the chicken is cooked, remove it from the pot and submerge it in an ice bath to stop the cooking and keep it juicy. Let it rest for 10 minutes before carving.

Step 9

While the chicken is resting, strain the broth from the pot and reserve it for serving.

Step 10

Slice the rested chicken and place it on a serving platter, accompanied by sliced cucumber and cauliflower rice.

Step 11

Garnish the plate with fresh cilantro leaves and slices of lime for added freshness and flavor.

Step 12

Serve the chicken with the cauliflower rice and ladle the reserved broth into small bowls as a side soup.

Nutrition Facts

Serving size	(4557.8g)

Amount per serving	% Daily Value*
Calories	780.7

Total Fat 42.0g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 0.8g
Cholesterol 102.1mg	0%
Sodium 15575.3mg	0%
Total Carbohydrate 73.2g	0%
Dietary Fiber 23.4g	0%
Total Sugars 23.0g
Protein 46.9g	0%

Vitamin D 0IU	0%
Calcium 464.5mg	0%
Iron 7.6mg	0%
Potassium 3641.3mg	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: 44.0%

Protein: 21.9%

Carbs: 34.1%