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Juane Recipe
Juane: A Traditional Peruvian Dish
Juane is a traditional Peruvian dish consisting of seasoned rice, chicken, hard-boiled eggs, and olives all wrapped in bijao leaves and steamed.
Note: Bijao leaves are large, flat leaves from the bijao plant. If you can’t find them, you can substitute with banana leaves.
Yields: 4 servings Prep time: 30 minutes Cook time: 1-1.5 hours
Ingredients
- 1 pound (500 grams) boneless, skinless chicken thighs, cut into pieces
- 2 cups (500 ml) cooked rice
- 4 hard-boiled eggs, quartered
- 1/2 cup (125 ml) chopped olives
- 1/4 cup (60 ml) chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground aji amarillo (or paprika)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Bijao leaves or banana leaves
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Method
- Prepare the chicken: Season the chicken with salt, pepper, cumin, and aji amarillo.
- Combine ingredients: In a bowl, combine the cooked rice, chicken, hard-boiled eggs, olives, onion, and garlic.
- Wrap the Juane: Place a bijao leaf on a flat surface. Add a portion of the rice mixture to the center. Wrap the bijao leaf tightly around the filling, securing it with string or skewers.
- Steam the Juane: Place the wrapped Juane in a steamer basket and steam for 1-1.5 hours, or until the rice is cooked through and the chicken is tender.
- Serve: Serve the Juane hot.
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