Filipino · Keto
Arroz Caldo
Inspired by Filipino cuisine, this keto lunch is prepared with chicken and cauliflower rice. Low carb, maximum flavor!
Halal-friendly Medium
- Prep
- 10 min
- Cook
- 31 min
- Total
- 41 min
- Serves
- 3
8g Net carbs
23g Protein
20g Fat
320 Calories
Per serving
Ingredients
- 300 g chicken
- 300 g cauliflower rice
- 1 tsp ginger
- 3 cloves garlic
- 300 g fish sauce
- 1 (juiced) lemon
Method
- Heat a heavy-bottomed pot over medium heat and sauté the garlic and ginger for about 2 minutes until fragrant.
- Add the chicken to the pot and cook for 5 to 7 minutes, turning occasionally, until lightly browned on all sides.
- Pour in the fish sauce and enough water to just cover the chicken, then bring the mixture to a boil over high heat.
- Reduce the heat to medium-low and simmer the broth and chicken for 15 minutes, allowing the flavors to meld and the chicken to cook through.
- Stir in the cauliflower rice and continue to simmer for 6 to 8 minutes until the cauliflower rice is tender and has absorbed the savory broth.
- Finish the arroz caldo by squeezing in the fresh lemon juice, stirring well to brighten the flavors before serving hot.
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