Main Course

Peruvian Juane

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

En original opskrift af Forkin

Tid i alt: 1 t. 30 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde æg. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

4 stk.chicken thigh, boneless, skinless
2 koprice, long grain
1 stk.yellow onion, finely chopped
4 fedgarlic, minced
2 spsk.aji amarillo paste
1 tsk.turmeric, ground
0,5 tsk.cumin, ground
4 kopchicken broth
4 stk.hard-boiled egg, halved
16 stk.black olive, pitted
4 stk.bijao leaf, or banana leaves
2 spsk.vegetable oil
0,5 tsk.salt
0,25 tsk.black pepper, ground

Udstyr

steamer · large pot · skillet

Fremgangsmåde

Trin for trin

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

Bevar den gode smag

Opbevaring

Store leftover juanes in an airtight container in the refrigerator.

Genopvarmning

Reheat in a microwave or steamer until warmed through.