Main Course

Peruvian Juane

Name: Peruvian Juane
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 racions
Cuisine: peruvian
Ingredients: 4 u chicken thigh boneless, skinless; 2 tassa rice long grain; 1 u yellow onion finely chopped; 4 gra garlic minced; 2 cs aji amarillo paste; 1 ct turmeric ground; 0,5 ct cumin ground; 4 tassa chicken broth; 4 u hard-boiled egg halved; 16 u black olive pitted; 4 u bijao leaf or banana leaves; 2 cs vegetable oil; 0,5 ct salt; 0,25 ct 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.

Una recepta original de Forkin

Temps total: 1 h 30 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir ous. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

4 uchicken thigh, boneless, skinless
2 tassarice, long grain
1 uyellow onion, finely chopped
4 gragarlic, minced
2 csaji amarillo paste
1 ctturmeric, ground
0,5 ctcumin, ground
4 tassachicken broth
4 uhard-boiled egg, halved
16 ublack olive, pitted
4 ubijao leaf, or banana leaves
2 csvegetable oil
0,5 ctsalt
0,25 ctblack pepper, ground

Estris

steamer · large pot · skillet

Elaboració

Pas a pas

1
Season the chicken thighs with salt and black pepper.
Uns 5 min
2
Heat the vegetable oil in a large pot or skillet over medium-high heat.
Uns 1 min
3
Sear the chicken thighs until golden brown on all sides, about 3-4 minutes per side.
Uns 8 min
Nota de cuina: 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.
Uns 5 min
6
Stir in the garlic, aji amarillo paste, turmeric, and cumin.
Uns 1 min
7
Cook for another 2 minutes, stirring constantly, until fragrant.
Uns 2 min
8
Add the chicken broth to the pot and bring it to a boil.
Uns 5 min
9
Return the seared chicken thighs to the pot, reduce heat to low, cover, and simmer for 15-20 minutes, or until cooked through.
Uns 20 min
10
Remove the chicken from the broth and shred it into bite-sized pieces.
Uns 5 min
Nota de cuina: 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.
Uns 20 min
13
Once the rice is cooked, gently fold in the shredded chicken.
Uns 2 min
14
Lay out a bijao leaf (or banana leaf) flat on a clean surface.
Nota de cuina: 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.
Uns 1 min
16
Top the rice mixture with half a hard-boiled egg and 4 black olives.
Uns 1 min
17
Carefully fold the leaf to form a packet, ensuring it is tightly sealed.
Uns 2 min
Nota de cuina: You can tie it with kitchen twine if needed to secure.
18
Repeat for the remaining portions.
Uns 5 min
19
Steam the wrapped juanes in a large steamer for 20-30 minutes.
Uns 30 min
Nota de cuina: Ensure there is enough water in the steamer to last the full cooking time.
20
Serve hot, unwrapping the leaves just before eating.

Conservació

Com conservar-ho

Store leftover juanes in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat in a microwave or steamer until warmed through.