Dish
Juane
To make Juane, rice is cooked with chicken, onions, garlic, and a variety of spices such as cumin, oregano, and turmeric. The mixture is then wrapped in banana leaves and steamed until it is fully cooked. The dish is often served with a side of salsa criolla or aji sauce.
Origins and history
Juane has been a staple dish in Peruvian cuisine for many years. It is often served during the Inti Raymi festival, which celebrates the winter solstice.
Dietary considerations
This dish is not suitable for those who are allergic to chicken or have a poultry allergy.
Variations
There are many variations of Juane, some of which include the addition of ingredients such as hard-boiled eggs, olives, or raisins. Some recipes also call for the use of pork or fish instead of chicken.
Presentation and garnishing
Juane can be garnished with fresh cilantro or sliced avocado for added flavor and presentation.
Tips & Tricks
To ensure that the rice is fully cooked, wrap the mixture tightly in banana leaves and steam it for at least 1 hour.
Side-dishes
Salsa criolla or aji sauce are great side dishes to serve with Juane.
Drink pairings
Chicha morada or pisco sour are the perfect drink pairings for this flavorful and aromatic dish.
Delicious Juane recipes
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