Main Course

Peruvian Juane

Name: Peruvian Juane
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: peruvian
Ingredients: 4 pcs chicken thigh boneless, skinless; 2 cup rice long grain; 1 pcs yellow onion finely chopped; 4 clove garlic minced; 2 tbsp aji amarillo paste; 1 tsp turmeric ground; 0.5 tsp cumin ground; 4 cup chicken broth; 4 pcs hard-boiled egg halved; 16 pcs black olive pitted; 4 pcs bijao leaf or banana leaves; 2 tbsp vegetable oil; 0.5 tsp salt; 0.25 tsp black pepper ground

Juane is a traditional Peruvian dish, especially popular in the jungle regions. It typically consists of rice mixed with various ingredients, often including chicken, hard-boiled egg, and olives, all wrapped in bijao leaves and cooked. This recipe offers a hearty and flavorful experience.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Medium

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcschicken thigh, boneless, skinless
2 cuprice, long grain
1 pcsyellow onion, finely chopped
4 clovegarlic, minced
2 tbspaji amarillo paste
1 tspturmeric, ground
0.5 tspcumin, ground
4 cupchicken broth
4 pcshard-boiled egg, halved
16 pcsblack olive, pitted
4 pcsbijao leaf, or banana leaves
2 tbspvegetable oil
0.5 tspsalt
0.25 tspblack pepper, ground

Equipment

steamer · large pot · skillet

The method

Step by step

1
Season the chicken thighs with salt and black pepper.
About 5 min
2
Heat the vegetable oil in a large pot or skillet over medium-high heat.
About 1 min
3
Sear the chicken thighs until golden brown on all sides, about 3-4 minutes per side.
About 8 min
Cook’s note: Do not cook through, just brown the exterior.
4
Remove the chicken from the pot and set aside.
5
Add the yellow onion to the same pot and sauté until softened, about 5 minutes.
About 5 min
6
Stir in the garlic, aji amarillo paste, turmeric, and cumin.
About 1 min
7
Cook for another 2 minutes, stirring constantly, until fragrant.
About 2 min
8
Add the chicken broth to the pot and bring it to a boil.
About 5 min
9
Return the seared chicken thighs to the pot, reduce heat to low, cover, and simmer for 15-20 minutes, or until cooked through.
About 20 min
10
Remove the chicken from the broth and shred it into bite-sized pieces.
About 5 min
Cook’s note: Reserve the broth for cooking the rice.
11
Add the rice to the remaining broth in the pot.
12
Bring to a boil, then reduce heat to low, cover, and cook until the rice absorbs all the liquid and is tender, about 15-20 minutes.
About 20 min
13
Once the rice is cooked, gently fold in the shredded chicken.
About 2 min
14
Lay out a bijao leaf (or banana leaf) flat on a clean surface.
Cook’s note: If using banana leaves, briefly pass them over an open flame or immerse in hot water to make them pliable.
15
Place a portion of the chicken and rice mixture in the center of the leaf.
About 1 min
16
Top the rice mixture with half a hard-boiled egg and 4 black olives.
About 1 min
17
Carefully fold the leaf to form a packet, ensuring it is tightly sealed.
About 2 min
Cook’s note: You can tie it with kitchen twine if needed to secure.
18
Repeat for the remaining portions.
About 5 min
19
Steam the wrapped juanes in a large steamer for 20-30 minutes.
About 30 min
Cook’s note: Ensure there is enough water in the steamer to last the full cooking time.
20
Serve hot, unwrapping the leaves just before eating.

Keep it good

Storage

Store leftover juanes in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or steamer until warmed through.