Juane (Peru)


  • 2 cups of rice
  • 1,1 lbs chicken breast (diced)
  • 1 large onion (chopped)
  • 3 cloves of garlic (chopped)
  • 1/2 bunch coriander (chopped)
  • 1 teaspoon saffron (optional)
  • 4 green banana leaves
  • Salt (to taste)
  • Water

Wash and drain the rice. Take a bowl and add enough water to cover it. Leave for up to 30 minutes.

Marinate the chicken breast with salt.

Heat some oil in a saucepan. Add the chopped onions and garlic. Saute the onions until they become transparent.

Add the marinated chicken breast and cook until the meat is lightly browned.

Add the drained rice to the pot and mix. Add the coriander and saffron. Adjust the flavors by adding salt.

Add enough water (the amount of water should be enough to completely cover the rice) and mix. Cover the pot and boil it for 20-25 minutes on medium heat until the rice is cooked.

Dip green banana leaves in boiling water and boil them until they become pliable.

Spread a banana leaf on a flat surface. Add some of the rice mixture you prepared and add chicken meat on it.

Close the banana leaf and tie it tightly. Repeat the same process for the other banana leaves.

Place the stuffed stuff you prepared in a pot and add enough water to cover it. Let it boil.

Bake the dolmas for about 1 hour, until the banana leaves are soft.

Serve the Juane hot. Remove the banana leaves to reveal the stuffing and it can be sliced. Serve with salsa criolla or hot sauce.

ENJOY YOUR MEAL

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