Guangdong Claypot Rice

Guangdong Claypot Rice is a comforting, one-pot dish that showcases the rich flavors of marinated chicken and vegetables, all cooked to perfection in a traditional clay pot. This Paleo-friendly version replaces rice with cauliflower rice, making it a low-carb delight with authentic taste.

Ingredients

• Cauliflower - 400 grams, riced
• Chicken thighs - 300 grams, boneless and skinless, chopped
• Mushrooms - 100 grams, sliced
• Bell pepper - 1 medium, diced
• Green onion - 2 stalks, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 inch, minced
• Coconut aminos - 3 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Water - 100 ml

Steps

1. In a bowl, marinate the chopped chicken thighs with coconut aminos, sesame oil, minced garlic, and ginger for at least 15 minutes.
2. In a clay pot or heavy-bottomed pot, heat olive oil over medium heat. Add the marinated chicken and sauté until browned, about 5-7 minutes.
3. Add the sliced mushrooms and diced bell pepper to the pot, stirring for another 3-4 minutes until the vegetables are tender.
4. Stir in the riced cauliflower and mix well. Pour in the water and season with salt and black pepper to taste.
5. Cover the pot with a lid, reduce the heat to low, and cook for about 10-12 minutes until the cauliflower is tender and has absorbed the flavors.
6. Remove from heat and garnish with sliced green onions before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• Low-carb alternative to traditional rice, suitable for Paleo diets.
• Rich in protein and packed with vitamins from vegetables.

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