Entree: Peru – Amazonian Peru – Juane (Seasoned Amazonian rice and chicken wrapped in bijao leaves and steamed)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Additional 10 min

Total 1 hr 40 min

Ingredients

- 2 cups (390 g) long-grain white rice
- 1 lb (454 g) cooked shredded chicken (boneless, skinless, cooked and shredded)
- 1 large onion, finely chopped — about 1 cup (150 g)
- 4 large eggs, hard-boiled, peeled (approx. 7 oz / 200 g total)
- 1/2 cup (120 ml) vegetable oil
- 2 tbsp (30 ml) ají amarillo paste
- 1 tsp (5 g) ground cumin
- 1 tsp (4 g) ground turmeric or annatto (achiote) powder
- 2 tbsp (30 ml) annatto (achiote) oil or oil infused with annatto seeds
- 3 cloves garlic, minced — about 1 tbsp (9 g)
- 1/2 cup (120 ml) chicken stock
- 1/4 cup (60 ml) fresh cilantro, chopped
- 1/3 cup (50 g) pitted black olives, halved
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 8 bijao (Heliconia) leaves or large banana leaves, cleaned and blanched as available
- Kitchen twine or kitchen string for tying

Instructions

1. Make the sofrito: in a large skillet heat 2 tbsp (30 ml) of the vegetable oil over medium heat. Sauté the chopped onion and minced garlic until soft and translucent, about 5–7 minutes. Stir in the ají amarillo paste, cumin, turmeric or annatto, and cook 1–2 minutes until fragrant. Remove from heat and fold in the shredded chicken, cilantro, lime juice, salt, and pepper.
2. Prepare the rice: rinse the rice until water runs clear. In a heavy pot, heat remaining 2 tbsp (30 ml) oil and add the rice, stirring to coat for 1–2 minutes. Add annatto oil and 1/2 cup (120 ml) chicken stock, then add 2 cups (480 ml) additional chicken stock (total approx. 2 1/2 cups / 600 ml). Bring to a simmer, cover, and cook gently for 10 minutes; rice should be partially cooked and slightly firm (al dente).
3. Combine and season: fold the sofrito-chicken mixture into the partially cooked rice along with the olives. Adjust salt and pepper to taste. Let the mixture cool slightly so it’s easy to handle.
4. Prepare leaves and assemble: blanch bijao leaves briefly in hot water to make them pliable, then pat dry. On each leaf (or two overlapped leaves), place a portion of rice-chicken mixture (about 1 cup / 195 g uncooked-rice-equivalent per juane). Add one hard-boiled egg in the center and wrap tightly into a package, folding edges and tying securely with kitchen twine. Repeat to make 6 packages.
5. Steam the juanes: arrange wrapped juanes in a large steamer or a pot fitted with a rack. Steam over simmering water for 45–60 minutes until rice is fully cooked and flavors meld. If you prefer, you can simmer them submerged in gently boiling water for 40–50 minutes, turning once.
6. Rest and serve: remove juanes, let rest 10 minutes, untie and open leaves at the table. Serve warm, sliced or whole, with extra lime wedges if desired.