Peruvian Chicken Juane is a delightful recipe from the beautiful Peruvian Amazon rainforest. Made with rice, succulent pieces of chicken, Botija olives, and boiled eggs, all carefully wrapped in a bijao leaf.
This dish originates from the Peruvian rainforest and consists of a mixture of rice, chicken, Botija olives, and boiled eggs wrapped in a bijao leaf.
It was created in honor of Saint John and it is a tradition to enjoy it on June 24th in Peru. ¡Feel free to try this delicious recipe!
Peruvian Chicken Juane
Ingredients
1 kilogram of Rice
½ kilogram of Pork lard
1 Cooked chicken
10 Bijao leaves
6 Raw eggs
6 Boiled eggs
Black olives
1 Onion
3 Garlic cloves
1 pinch of Pepper
Cumin
1 tablespoon of Seasoning
1 teaspoon of Stew seasoning
1 tablespoon of Dry oregano
Preparation
Step 1 : In a skillet, pour a tablespoon of pork lard and sauté garlic, onion, cumin, and pepper over medium heat.
Step 2 : At the same time, stew the chicken pieces.
Step 3 : Add water so that the pieces boil for an hour.
Step 4 : Once cooked, remove the chicken and add the rice to the broth.
Step 5 : Cook until the rice is ready, then pour in six beaten raw eggs and add the seasoning.
Step 6 : To soften the bijao leaves, pass them through warm water.
Step 7 : Place a "Juane" with a stew chicken piece, olives, and slices of boiled egg in the center of each bijao leaf.
Step 8 : Wrap them well and tie the leaves with strings or pite fibers.
Step 9 : After boiling for half an hour, serve the Juane.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
