Main Course

Peruvian Juane

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

Оригинальный рецепт от Forkin

Общее время: 1 ч 30 мин
Порции: 4
Сложность: Средне

Информация об аллергенах: может содержать яйца. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

4 шт.chicken thigh, boneless, skinless
2 стаканrice, long grain
1 шт.yellow onion, finely chopped
4 зубчикgarlic, minced
2 ст. л.aji amarillo paste
1 ч. л.turmeric, ground
0,5 ч. л.cumin, ground
4 стаканchicken broth
4 шт.hard-boiled egg, halved
16 шт.black olive, pitted
4 шт.bijao leaf, or banana leaves
2 ст. л.vegetable oil
0,5 ч. л.salt
0,25 ч. л.black pepper, ground

Инвентарь

steamer · large pot · skillet

Приготовление

Шаг за шагом

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

Правильное хранение

Хранение

Store leftover juanes in an airtight container in the refrigerator.

Разогрев

Reheat in a microwave or steamer until warmed through.