Main Course

Peruvian Juane

Name: Peruvian Juane
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 حصص
Cuisine: peruvian
Ingredients: 4 قطعة chicken thigh boneless, skinless; 2 كوب rice long grain; 1 قطعة yellow onion finely chopped; 4 فص garlic minced; 2 ملعقة كبيرة aji amarillo paste; 1 ملعقة صغيرة turmeric ground; 0.5 ملعقة صغيرة cumin ground; 4 كوب chicken broth; 4 قطعة hard-boiled egg halved; 16 قطعة black olive pitted; 4 قطعة bijao leaf or banana leaves; 2 ملعقة كبيرة vegetable oil; 0.5 ملعقة صغيرة salt; 0.25 ملعقة صغيرة black pepper ground

Juane is a traditional Peruvian dish, especially popular in the jungle regions. It typically consists of rice mixed with various ingredients, often including chicken, hard-boiled egg, and olives, all wrapped in bijao leaves and cooked. This recipe offers a hearty and flavorful experience.

وصفة أصلية من Forkin

الوقت الإجمالي: 1 س 30 د
عدد الحصص: 4
الصعوبة: متوسطة

معلومات مسببات الحساسية: قد تحتوي على بيض. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

4 قطعةchicken thigh, boneless, skinless
2 كوبrice, long grain
1 قطعةyellow onion, finely chopped
4 فصgarlic, minced
2 ملعقة كبيرةaji amarillo paste
1 ملعقة صغيرةturmeric, ground
0.5 ملعقة صغيرةcumin, ground
4 كوبchicken broth
4 قطعةhard-boiled egg, halved
16 قطعةblack olive, pitted
4 قطعةbijao leaf, or banana leaves
2 ملعقة كبيرةvegetable oil
0.5 ملعقة صغيرةsalt
0.25 ملعقة صغيرةblack pepper, ground

الأدوات

steamer · large pot · skillet

طريقة التحضير

خطوة بخطوة

1
Season the chicken thighs with salt and black pepper.
حوالي 5 د
2
Heat the vegetable oil in a large pot or skillet over medium-high heat.
حوالي 1 د
3
Sear the chicken thighs until golden brown on all sides, about 3-4 minutes per side.
حوالي 8 د
ملاحظة الطاهي: Do not cook through, just brown the exterior.
4
Remove the chicken from the pot and set aside.
5
Add the yellow onion to the same pot and sauté until softened, about 5 minutes.
حوالي 5 د
6
Stir in the garlic, aji amarillo paste, turmeric, and cumin.
حوالي 1 د
7
Cook for another 2 minutes, stirring constantly, until fragrant.
حوالي 2 د
8
Add the chicken broth to the pot and bring it to a boil.
حوالي 5 د
9
Return the seared chicken thighs to the pot, reduce heat to low, cover, and simmer for 15-20 minutes, or until cooked through.
حوالي 20 د
10
Remove the chicken from the broth and shred it into bite-sized pieces.
حوالي 5 د
ملاحظة الطاهي: Reserve the broth for cooking the rice.
11
Add the rice to the remaining broth in the pot.
12
Bring to a boil, then reduce heat to low, cover, and cook until the rice absorbs all the liquid and is tender, about 15-20 minutes.
حوالي 20 د
13
Once the rice is cooked, gently fold in the shredded chicken.
حوالي 2 د
14
Lay out a bijao leaf (or banana leaf) flat on a clean surface.
ملاحظة الطاهي: If using banana leaves, briefly pass them over an open flame or immerse in hot water to make them pliable.
15
Place a portion of the chicken and rice mixture in the center of the leaf.
حوالي 1 د
16
Top the rice mixture with half a hard-boiled egg and 4 black olives.
حوالي 1 د
17
Carefully fold the leaf to form a packet, ensuring it is tightly sealed.
حوالي 2 د
ملاحظة الطاهي: You can tie it with kitchen twine if needed to secure.
18
Repeat for the remaining portions.
حوالي 5 د
19
Steam the wrapped juanes in a large steamer for 20-30 minutes.
حوالي 30 د
ملاحظة الطاهي: Ensure there is enough water in the steamer to last the full cooking time.
20
Serve hot, unwrapping the leaves just before eating.

حافظ على جودتها

الحفظ

Store leftover juanes in an airtight container in the refrigerator.

إعادة التسخين

Reheat in a microwave or steamer until warmed through.