Main Course

Peruvian Juane

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

Een origineel recept van Forkin

Totale tijd: 1 uur 30 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan eieren bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

4 stchicken thigh, boneless, skinless
2 kopjerice, long grain
1 styellow onion, finely chopped
4 teentjegarlic, minced
2 elaji amarillo paste
1 tlturmeric, ground
0,5 tlcumin, ground
4 kopjechicken broth
4 sthard-boiled egg, halved
16 stblack olive, pitted
4 stbijao leaf, or banana leaves
2 elvegetable oil
0,5 tlsalt
0,25 tlblack pepper, ground

Keukengerei

steamer · large pot · skillet

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

Store leftover juanes in an airtight container in the refrigerator.

Opwarmen

Reheat in a microwave or steamer until warmed through.