Main Course

Peruvian Juane

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 30 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać jaja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

4 szt.chicken thigh, boneless, skinless
2 szklankarice, long grain
1 szt.yellow onion, finely chopped
4 ząbekgarlic, minced
2 łyżkaaji amarillo paste
1 łyżeczkaturmeric, ground
0,5 łyżeczkacumin, ground
4 szklankachicken broth
4 szt.hard-boiled egg, halved
16 szt.black olive, pitted
4 szt.bijao leaf, or banana leaves
2 łyżkavegetable oil
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper, ground

Sprzęt

steamer · large pot · skillet

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

Store leftover juanes in an airtight container in the refrigerator.

Odgrzewanie

Reheat in a microwave or steamer until warmed through.