Peruvian hen Juane is a charming recipe from the beautiful Peruvian jungle. Prepared with rice, succulent pieces of hen, Botija olives, and boiled eggs, all carefully wrapped in a banana leaf.
This dish originates from the Peruvian jungle and consists of a mixture of rice, hen, Botija olives, and boiled eggs wrapped in a banana leaf.
It was created in honor of Saint John and is a tradition to enjoy it on June 24th in Peru. ¡Feel encouraged to prepare this delicious recipe!
Peruvian Hen Juane
Ingredients
1 kilogram of Rice
½ kilogram of Pork fat
1 Cooked hen
10 Banana 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
1 tablespoon of Dried oregano
Preparation
Step 1 : In a skillet, pour a tablespoon of pork fat and brown garlic, onion, cumin, and pepper over medium heat.
Step 2 : At the same time, brown the pieces of hen.
Step 3 : Add water so the pieces can boil for an hour.
Step 4 : Once the hen is cooked, remove it and add the rice to the broth.
Step 5 : Let it cook until the rice is ready, then pour in six beaten raw eggs and add seasoning.
Step 6 : To soften the banana leaves, dip them in warm water.
Step 7 : Place a "Juane" in the center of each banana leaf, with a piece of stewed hen, olives, and slices of boiled eggs.
Step 8 : Wrap them well and tie the leaves with string or strips of stalk.
Step 9 : After boiling for half an hour, serve the Juane.
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