Arroz de Juane
Dive into the vibrant flavors of Peruvian cuisine with Arroz de Juane, a traditional Amazonian dish that embodies the rich culinary heritage of the region. This recipe features aromatic spiced chicken and fluffy turmeric-seasoned rice, steamed to perfection inside fragrant bijao leaves, imparting an earthy depth to every bite. Achiote paste, cumin, and garlic blend harmoniously to create a robust flavor profile, while hard-boiled eggs add a delightful touch of creaminess. Perfect for family meals or special occasions, this visually stunning dish is both hearty and gluten-free. Garnished with fresh cilantro, Arroz de Juane is your ticket to exploring Peru's jungle-inspired gastronomy. Keywords: Arroz de Juane recipe, Peruvian cuisine, Amazonian dish, bijao leaves, turmeric rice, spiced chicken, traditional Peruvian recipe.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 cups White rice
- 4 large leaves Bijao leaves
- 3 tablespoons Cooking oil
- 1 medium, finely chopped Onion
- 4 cloves, minced Garlic
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 peeled Hard-boiled eggs
- 3 cups Water
- 1 Chicken stock cube
- 0.25 cup, chopped Cilantro
- 1 teaspoon Achiote (annatto) paste
Instructions
In a large pot, heat the cooking oil over medium heat. Add the finely chopped onion and minced garlic, sauté until the onion becomes translucent.
Stir in the turmeric, cumin, and achiote paste, cooking for an additional 2 minutes to release their aromas.
Add the chicken breast, cut into small pieces, and season with salt and black pepper. Cook until the chicken is no longer pink on the outside.
Rinse the rice under cold water until the water runs clear, then add it to the pot with the chicken. Stir to combine well with the spices.
Dissolve the chicken stock cube in the 3 cups of water and pour the mixture into the pot. Bring to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is nearly cooked.
Remove from heat and let it cool slightly. Meanwhile, prepare the bijao leaves by rinsing them and patting them dry.
Divide the rice mixture into four equal portions. Place a portion onto the center of a bijao leaf, and add half a hard-boiled egg to each.
Fold the leaf around the rice to create a parcel, securing it with kitchen twine if necessary.
Steam the wrapped parcels for approximately 30 minutes, ensuring they maintain their shape.
Once done, carefully remove from the steamer and let rest for a few minutes before serving.
Garnish with chopped cilantro and enjoy your delicious Arroz de Juane!
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 499 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
