Main Course

Peruvian Juane

Name: Peruvian Juane
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 porsiyon
Cuisine: peruvian
Ingredients: 4 adet chicken thigh boneless, skinless; 2 su bardağı rice long grain; 1 adet yellow onion finely chopped; 4 diş garlic minced; 2 yemek kaşığı aji amarillo paste; 1 çay kaşığı turmeric ground; 0,5 çay kaşığı cumin ground; 4 su bardağı chicken broth; 4 adet hard-boiled egg halved; 16 adet black olive pitted; 4 adet bijao leaf or banana leaves; 2 yemek kaşığı vegetable oil; 0,5 çay kaşığı salt; 0,25 çay kaşığı 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 tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 30 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: yumurta içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

4 adetchicken thigh, boneless, skinless
2 su bardağırice, long grain
1 adetyellow onion, finely chopped
4 dişgarlic, minced
2 yemek kaşığıaji amarillo paste
1 çay kaşığıturmeric, ground
0,5 çay kaşığıcumin, ground
4 su bardağıchicken broth
4 adethard-boiled egg, halved
16 adetblack olive, pitted
4 adetbijao leaf, or banana leaves
2 yemek kaşığıvegetable oil
0,5 çay kaşığısalt
0,25 çay kaşığıblack pepper, ground

Ekipman

steamer · large pot · skillet

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

Store leftover juanes in an airtight container in the refrigerator.

Yeniden ısıtma

Reheat in a microwave or steamer until warmed through.