The rice or chicken juane is a typical and traditional dish from the Peruvian Amazon. It is mainly consumed in the departments of San Martín and Loreto, where it is highly valued during the celebration of the San Juan festival, every June 24th.
This traditional recipe comes from the Peruvian Amazon and has its roots in the celebration of Inti Raymi, the Inca festival dedicated to the Sun God.
Chicken Juane is a typical dish prepared by wrapping rice, shredded chicken, olives, eggs, and seasonings in bijao leaves, which give it a unique flavor and aroma. Its preparation is a process that requires time and care, but the final result is an explosion of flavors that will delight all diners.
This dish is shared on special occasions and festivities, usually enjoyed in the company of family and friends.
Chicken Juane
Ingredients
6 Chicken pieces
1 ½ kilogram of Rice
6 Hard-boiled eggs
6 Beaten eggs
Oil
Bijao leaves
Onion
Olive
1 pinch of Pepper
Cumin
Dried oregano
Seasoning
Toothpick or saffron
1 pinch of Salt
Preparation
Step 1 : In a pot with hot oil, brown the onion, garlic, saffron, and ground dried oregano.
Step 2 : Add the chicken pieces, pepper, and cumin.
Step 3 : Then add water and salt, and let it boil for one hour.
Step 4 : Afterward, remove the chicken pieces and add the rice to the broth.
Step 5 : Let it boil until the rice bursts, then let it cool.
Step 6 : Mix the cooked rice with the raw eggs and add the seasoning.
Step 7 : Pass the bijao leaves through warm water to soften them.
Step 8 : Place a portion of rice on the leaf, add a chicken piece, a hard-boiled egg, an olive, and wrap like a tamale with a string or pita.
Step 9 : Boil the chicken juane for half an hour.
Step 10 : Once ready, serve the chicken juane accompanied by tacacho, fried plantains, or boiled yucca.
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