Authentic Juane Recipe
San Martín, Peru
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Introduction & history
Juane is a traditional delicacy hailing from the Peruvian Amazon, typically consisting of seasoned rice and chicken wrapped in bijao leaves, the type of juane known as juane de gallina. The recipe starts with preparing the rice, which is combined with seasoned vegetables and, in some cases, beaten eggs. This richly seasoned rice is then laid out on a large bijao leaf, and one seasoned and browned chicken leg is positioned vertically in the center of the rice. Additionally, often, half a hard-boiled egg and an olive are set atop the rice as well. The leaf is then folded around this filling, creating a neat packet, which is subsequently secured with string. Finally, these packets are cooked or steamed until the ingredients inside fuse and the leaves infuse the parcel with flavor. However, Peru's rich culinary diversity has given rise to multiple variations of this classic dish. The sarajuane, for instance, swaps out the rice for a rich blend of ground raw peanuts, corn, and chicken ... Read more
Cooking tips
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bijao leaves
Juane is traditionally wrapped in bijao leaves, which not only are there for shaping purposes, but also infuse the rice and the meat with flavor while cooking/steaming. You can find these in Latin American supermarkets or substitute them with banana leaves or foil. -
shape
The typical juane will have a round shape, but it can also be rectangular or square-shaped, depending on the recipe and region.
Juane de Gallina
PREP 1h
COOK 2h
READY IN 3h
The following is the traditional and classic recipe for juane de gallina, consisting of a combination of tender chicken, seasoned rice, and a blend of aromatic herbs and spices. It gives instructions for every step, from the browning of the chicken to the cooking/steaming of the wrapped parcels and everything in between. Serve with fried plantain and cocona and chili salsa.
Ingredients
FOR RICE
2 garlic cloves
500g (1.1 lbs) rice
750 ml (3 cups) beef stock
FOR JUANE
4 chicken legs
1/2 tbsp salt
1/2 tbsp pepper
1/2 tbsp cumin
1 tbsp butter
1 onion
4 garlic cloves
2 tbsp turmeric
4 tomatoes
1/2 tbsp oregano
2 laurel leaves
2 bunches of sacha culantro (jungle cilantro) – use cilantro as substitute
5 aji dulce (small sweet chili peppers) – use other types of chili as substitute or bell peppers for no spice
250 ml (1 cup) beef stock
salt and pepper, to taste
4 eggs (to beat)
2 boiled eggs
4 bijao leaves – you can find these in Latin American supermarkets or substitute with banana leaves or foil
olives
Preparation
In a large sauté pan, begin by heating vegetable oil. Once hot, sauté minced garlic until aromatic, then incorporate rice and beef stock, stirring occasionally. Allow the rice to cook thoroughly, absorbing the flavors.
In the meantime, take the chicken legs and season them with salt, pepper, and cumin. Ensure that the seasonings are well-rubbed into the chicken, ensuring even distribution.
In a separate pan, melt some butter over medium heat. Once melted, place the chicken legs into the pan, browning them uniformly.
Next, introduce diced onions, minced garlic, ground turmeric, chopped tomatoes, dried oregano, laurel leaves, and either chopped sacha culantro or regular cilantro, depending on availability. Add sliced peppers for a touch of heat and pour in some beef stock for depth of flavor. Stir the mixture well, ensuring even distribution of ingredients, and allow the chicken to cook until tender.
After the chicken is cooked, remove it from the pan and set it aside.
Season the vegetable and spice mixture in the pan with salt and pepper. Once seasoned, add the previously prepared rice into the pan, ensuring the ingredients are well-mixed. Transfer this mixture to a pyrex dish and set it aside, allowing it to cool to a manageable temperature.
Once the mixture has cooled, stir in four beaten eggs, ensuring they are well mixed.
Now, lay out your chosen leaf. In the center, place four to five spoonfuls of the rice and vegetable mixture. Position a chicken leg vertically in the center of this mound. To this, add half a boiled egg and a single olive. Carefully fold and secure the leaf around its contents, tying it up with culinary string to maintain its form. Make a total of 4 wrapped packets.
Finally, bring a pot of water to boil. Gently place the wrapped packets into the boiling water.
Allow them to boil for about 30 minutes, ensuring they are thoroughly cooked before serving.
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