Peruvian
Juane
Juane is a fragrant Amazonian Peruvian bundle of rice, chicken, egg, and olives wrapped in bijao leaves and boiled until the leaf perfumes everything inside. It is traditionally prepared for San Juan, with palillo, cumin, and sacha culantro giving the rice its warm color and forest aroma.
Watch it madeMark Wiens · 29:16
Ingredients
- Bone-in chicken thighs2 small
- Long-grain white rice1 cup
- Bijao leaves4 large
- Chicken stock or cooking broth2 cups
- Hard-boiled eggs2
- Egg, beaten1
- Black olives4
- Red onion, finely chopped1/2 cup
- Garlic cloves, minced3
- Sacha culantro or cilantro, finely chopped2 tablespoons
- Palillo or ground turmeric1 teaspoon
- Ground cumin1/2 teaspoon
- Black pepper1/4 teaspoon
- Vegetable oil or lard2 tablespoons
- Salt1 1/4 teaspoons, plus more to taste
- Kitchen twineas needed
Method
- Pass the bijao leaves briefly over a flame or dip them in hot water until flexible, then wipe them clean and trim away any thick central ribs.
- Season the chicken thighs with a little salt, pepper, cumin, and palillo.
- Heat the oil or lard in a pot over medium heat and brown the chicken thighs on both sides, then remove them to a plate.
- In the same pot, cook the onion for 5 minutes until softened, then add the garlic, remaining cumin, palillo, black pepper, and sacha culantro and cook for 1 minute.
- Return the chicken to the pot, add the chicken stock, cover, and simmer for 25 minutes until the chicken is cooked through and the broth is well flavored.
- Remove the chicken and set it aside, then measure 1 3/4 cups of the hot broth in the pot, adding a little water if needed.
- Stir the rice into the broth, cover, and cook over low heat for 15 minutes until the rice is almost tender but still moist.
- Spread the rice in a bowl for 10 minutes to cool slightly, then mix in the beaten egg so the rice will bind inside the parcels.
- Place 2 bijao leaves in a cross shape on the work surface and spoon half of the rice into the center.
- Nestle 1 chicken thigh, 1 hard-boiled egg, and 2 olives into the rice, then cover with the rice around them to form a compact mound.
- Fold the bijao leaves tightly around the filling to make a sealed round bundle and tie securely with kitchen twine.
- Repeat with the remaining leaves, rice, chicken, egg, and olives to make the second juane.
- Bring a large pot of water to a steady boil, add the tied juanes, and boil for 30 minutes, keeping them submerged.
- Lift out the juanes, drain for 5 minutes, and serve warm in their opened bijao leaves.
Common questions
Can I substitute bijao leaves if I can't find them for juane?
Yes. Banana leaves are the closest substitute and are much easier to find. Pass them briefly over a flame or hot water to soften, then wipe clean. They won’t taste identical, but they work well for wrapping and steaming.
How long does juane take from start to finish?
Plan on about 1 hour 15 minutes to 1 hour 30 minutes total, including browning the chicken, simmering it, cooking the rice, and assembling the bundles. If your leaves need extra prep or your rice needs resting, allow a little more.
What are the most common mistakes when making juane?
Using too much broth is the biggest mistake, because the rice should be just barely tender before assembling. Also avoid overcooking the chicken, skipping the leaf-softening step, or wrapping too loosely, which can cause the bundles to leak or unravel.
How should I store leftover juane and reheat it?
Cool leftovers quickly, then refrigerate wrapped juane in an airtight container for up to 3 days. Reheat gently by steaming or microwaving with a damp paper towel until hot throughout. Add a splash of broth if the rice seems dry.
What should I serve with juane?
Juane is often served with a simple salsa or fresh onion salad, plus sliced boiled eggs and olives inside or alongside the bundles. A light salad, pickled onions, or a bit of extra broth on the side balances the rich rice and chicken.