📝 About This Recipe
The Juane is the most iconic dish of the Peruvian jungle, traditionally prepared to celebrate the Feast of San Juan. This aromatic parcel features savory rice seasoned with turmeric and cumin, tender chicken, and hard-boiled eggs, all wrapped in fragrant Bijao leaves. The slow-steaming process infuses the rice with the earthy scent of the leaves, creating a portable, flavor-packed masterpiece that represents the soul of Amazonian gastronomy.
🥗 Ingredients
The Rice and Chicken Base
- 1 kg Long-grain white rice (washed and drained)
- 6 pieces Chicken thighs and drumsticks (skin on for extra flavor)
- 1.5 liters Chicken stock (hot)
- 4 cloves Garlic (minced)
The Seasoning (Mishquina)
- 4 tablespoons Lard or Vegetable oil (lard is more traditional)
- 1 large Red onion (finely diced)
- 2 tablespoons Palillo (Turmeric powder) (provides the signature yellow color)
- 1 teaspoon Ground Cumin
- 1 tablespoon Dried Oregano (rubbed between palms)
- to taste Salt and Pepper
The Binding and Filling
- 6 pieces Eggs (raw, lightly beaten)
- 3 pieces Hard-boiled eggs (halved)
- 6 pieces Botija olives (Peruvian purple olives)
Wrapping Materials
- 12 large leaves Bijao leaves (cleaned and softened over fire)
- 1 roll Kitchen twine (for tying the parcels)
👨🍳 Instructions
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1
In a large pot, heat the lard or oil over medium heat. Sauté the diced onion and garlic until translucent and fragrant.
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2
Add the palillo (turmeric), cumin, salt, and pepper to the pot. Stir constantly for 2 minutes to cook out the raw spice flavor and create a vibrant 'mishquina' base.
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3
Add the chicken pieces to the pot, searing them on all sides until they are coated in the yellow spice paste and golden brown.
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4
Pour in the chicken stock. Bring to a boil, then reduce heat and simmer for about 20 minutes until the chicken is cooked through. Remove the chicken and set aside.
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5
Add the rice to the remaining liquid in the pot. Cook the rice as you normally would, but aim for it to be slightly 'al dente' as it will steam further later.
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6
Once the rice is cooked, spread it out on a large tray to cool slightly. While still warm, fold in the beaten raw eggs and dried oregano. This will act as the binder that gives Juane its characteristic round shape.
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7
Prepare the Bijao leaves by passing them quickly over an open flame or a hot burner. This makes them pliable and prevents cracking during wrapping.
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8
To assemble, place two Bijao leaves in a cross pattern on a flat surface. Place a large mound of the rice mixture (about 1.5 to 2 cups) in the center.
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9
Make a small well in the rice and place one piece of chicken, half a hard-boiled egg, and one olive inside.
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10
Carefully gather the edges of the leaves upward to the center, forming a ball shape. Secure the top tightly with kitchen twine, ensuring no rice can escape.
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11
In a very large pot, bring about 3 inches of water to a boil. Place the Juanes inside (they should be standing up, partially submerged). Cover and steam for 30-40 minutes.
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12
Remove the Juanes from the pot and let them rest for at least 15 minutes before serving. This allows the flavors to settle and the rice to firm up.
💡 Chef's Tips
If you cannot find Bijao leaves, banana leaves are a great substitute, though the flavor profile will slightly change. Ensure the rice is not too mushy before wrapping; the raw eggs will provide the moisture needed for the final steam. Always 'toast' your turmeric in the oil for a few minutes to unlock its full aroma and prevent a bitter aftertaste. When tying the Juane, make sure it is very tight—this creates the iconic spherical shape that represents the head of St. John the Baptist. Letting the Juanes rest after steaming is crucial; if opened too hot, they may fall apart.
🍽️ Serving Suggestions
Serve with 'Salsa de Cocona' (cocona fruit, charapita chili, and lime) for an essential acidic kick. Pair with fried ripe plantains (maduros) for a sweet and savory contrast. Enjoy with a cold glass of Chicha de Jora or Camu Camu juice. Traditionally eaten at room temperature, making it the perfect picnic food for a day by the river. Add a side of 'Tacacho' (mashed roasted plantain) for the ultimate Amazonian feast.