Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    JUANE DE ARROZ / Rice Juane     

   Ingredients :
1 tablespoon oil
4 garlic cloves minced
3 tablespoons salt (or to taste)
6 cups chicken bouillon
6 cups rice
cup oil, for the chicken
3 tablespoons turmeric
1 teaspoon pepper
1 teaspoon cumin
10 pieces of chicken
cup hot water
10 eggs, slightly beaten
5 hard boiled eggs, halved
20 banana or bijao leaves


Heat 1 tablespoon oil in a saucepan and fry garlic. Add salt and bouillon and bring to a boil. Add rice and cook until liquid dries and rice is tender.
Heat remaining oil with turmeric, pepper, cumin and nutmeg in a saucepan or deep skillet. Add and fry chicken pieces until golden and season to taste. Add cup water and cook for 10 more minutes. Remove chicken pieces and reserve cooking liquid.
When the rice is cooked, transfer to a large bowl and cool. Add eggs and reserved cooking liquid to rice and combine.
Brush some oil on the banana or bijao leaves and bake them in the oven at 350F (180C) for 15 minutes. Remove the leaves from the oven and cool.

Use a deep soup dish as a base. Place two banana leaves crossing in the center of the dish and hanging on the sides. Spoon some rice on the leaves (in the center) and place one piece of chicken and boiled egg. Cover with more rice. Bring up together the leaves on the sides and tie the juane tightly. More leaves may be used when wrapping the juane so that no water gets in during the cooking process. Place juanes into a saucepan with water. Bring the water to boil and cook for approximately 1 hour. Remove juanes from the saucepan and place them on a rack upside down to eliminate liquid if any.
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved