The rice or chicken juane is a typical and traditional dish from the Peruvian Amazon. It is mainly enjoyed in the departments of San Martín and Loreto, where it is a highly valued dish during the San Juan Festival every June 24.
This traditional recipe comes from the Peruvian jungle and has its roots in the celebration of Inti Raymi, the Inca festival in honor of the Sun God.
The chicken juane is a typical dish prepared by wrapping rice, shredded chicken, olives, eggs, and seasonings in biijao leaves, which give it a unique flavor and aroma. Its preparation is a process that takes time and care, but the final result is an explosion of flavors that will delight all diners.
It is a dish shared on special occasions and festivities, often enjoyed in the company of family and friends.
Juane de gallina
Ingredients
6 Chicken pieces
1 ½ kilogram of Rice
6 Hard-boiled eggs
6 Beaten eggs
Oil
Biijao 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, start by browning the onion, garlic, saffron, and ground dried oregano, allowing their aromas to develop.
Step 2 : Next, add the chicken pieces along with pepper and cumin, mixing well so they absorb the flavors.
Step 3 : Pour water and season with salt, letting everything boil for about an hour until the meat is tender and the broth is intensified.
Step 4 : Then, remove the chicken pieces and, in the same broth, add the rice, cooking until it is al dente, meaning the grains are tender and separate.
Step 5 : Once cooked, remove the rice and let it cool.
Step 6 : When at room temperature, mix it with the raw eggs and seasoning to form a homogeneous dough.
Step 7 : Meanwhile, soak the biijao leaves in warm water to soften them, making them easier to use for wrapping.
Step 8 : On each leaf, place a portion of the rice mixture, followed by a chicken piece, a hard-boiled egg, an olive, and, if desired, a little more seasoning.
Step 9 : Then, carefully fold the leaf like a tamale, securing it with a string or pita to keep the contents compact.
Step 10 : Finally, place the chicken juanes in a pot of boiling water and cook for about thirty minutes.
Step 11 : Once done, serve accompanied by tacacho, fried plantains, or boiled yuca, enjoying a dish full of traditional flavors and comforting aromas.
Video
Preparation (simple version)
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