Main Course

Peruvian Juane

Name: Peruvian Juane
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4人分
Cuisine: peruvian
Ingredients: 4 個 chicken thigh boneless, skinless; 2 カップ rice long grain; 1 個 yellow onion finely chopped; 4 片 garlic minced; 2 大さじ aji amarillo paste; 1 小さじ turmeric ground; 0.5 小さじ cumin ground; 4 カップ chicken broth; 4 個 hard-boiled egg halved; 16 個 black olive pitted; 4 個 bijao leaf or banana leaves; 2 大さじ vegetable oil; 0.5 小さじ salt; 0.25 小さじ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 30 分
人数: 4
難易度: 普通

アレルゲン情報： 卵を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

4 個chicken thigh, boneless, skinless
2 カップrice, long grain
1 個yellow onion, finely chopped
4 片garlic, minced
2 大さじaji amarillo paste
1 小さじturmeric, ground
0.5 小さじcumin, ground
4 カップchicken broth
4 個hard-boiled egg, halved
16 個black olive, pitted
4 個bijao leaf, or banana leaves
2 大さじvegetable oil
0.5 小さじsalt
0.25 小さじblack pepper, ground

調理器具

steamer · large pot · skillet

作り方

手順

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

おいしく保存

保存方法

Store leftover juanes in an airtight container in the refrigerator.

温め直し

Reheat in a microwave or steamer until warmed through.