Arroz de Juane

Transport your taste buds to the Amazon Rainforest with Arroz de Juane, a traditional Peruvian dish celebrated for its bold flavors and unique presentation. This savory recipe combines aromatic spices like turmeric, cumin, and achiote paste with tender chicken, fluffy white rice, and hard-boiled eggs—all wrapped in fragrant bijao leaves and steamed to perfection. The bijao leaves not only impart an earthy essence but also create a beautifully bundled meal that's as striking as it is delicious. Perfect for family dinners or special gatherings, this recipe brings a touch of Amazonian tradition to your table. Serve your Arroz de Juane hot, garnished with fresh cilantro, and savor the rich, comforting flavors of this authentic Peruvian treat!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Stir in the turmeric, cumin, and achiote paste, cooking for an additional 2 minutes to release their aromas.

Step 3

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.

Step 4

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.

Step 5

Dissolve the chicken stock cube in the 3 cups of water and pour the mixture into the pot. Bring to a boil.

Step 6

Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is nearly cooked.

Step 7

Remove from heat and let it cool slightly. Meanwhile, prepare the bijao leaves by rinsing them and patting them dry.

Step 8

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.

Step 9

Fold the leaf around the rice to create a parcel, securing it with kitchen twine if necessary.

Step 10

Steam the wrapped parcels for approximately 30 minutes, ensuring they maintain their shape.

Step 11

Once done, carefully remove from the steamer and let rest for a few minutes before serving.

Step 12

Garnish with chopped cilantro and enjoy your delicious Arroz de Juane!

Nutrition Facts

Serving size	1969.8 grams (1969.8g)

Amount per serving	% Daily Value*
Calories	1761

Total Fat 72.10g	92%
Saturated Fat 13.80g	69%
Polyunsaturated Fat 4.30g
Cholesterol 841mg	280%
Sodium 5116mg	222%
Total Carbohydrate 114.90g	42%
Dietary Fiber 4.90g	18%
Total Sugars 7.80g
Protein 165.80g	332%

Vitamin D 100IU	500%
Calcium 286mg	22%
Iron 9mg	47%
Potassium 2118mg	45%

*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.

Source of Calories

Fat: 36.6%

Protein: 37.4%

Carbs: 25.9%