Juane is a cornerstone of Amazonian cuisine in Peru: a seasoned rice-and-chicken preparation wrapped in aromatic leaves and steamed or boiled until compact, fragrant, and portable. Associated most strongly with Loreto and with the Catholic Feast of St. John (June 24), Juane combines indigenous ingredients and colonial influences into a festival dish that is both everyday food and ceremonial fare.
Below is a concise cultural introduction followed by a precise, practical, step-by-step recipe (traditional and oven/steamer alternatives), timing, storage guidance, and an approximate nutrition estimate.
Cultural notes (brief)
Juane originated in the Peruvian Amazon. It is traditionally prepared for the annual San Juan celebration (Fiesta de San Juan), community gatherings, river voyages and family meals. The dish’s distinctive aroma comes from bijao leaves (or, where bijao is unavailable, banana leaves), which both flavor and seal the parcels during cooking. Classic fillings include seasoned shredded chicken, rice, hard-boiled egg and olives; regional variations use cassava (yuca), plantain, fish or different spice blends.
Yield & timing (overview)
- Yield: about 8 juanes (recipe below)
- Active prep time: ~45–60 minutes
- Parboil / pre-cook rice: 10–15 minutes
- Wrapping: 15–25 minutes
- Cooking (boil/steam): 40–60 minutes
- Total time: approximately 2 – 3 hours (including marinating, par-cooking and cooking)
Ingredients (for 8 juanes)
Proteins & fillers
- 1.0 kg (≈2.2 lb) chicken (thighs or breasts), bone-in or boneless, cooked and shredded
- 4 large hard-boiled eggs, peeled and quartered
- 12 pitted green olives, chopped (Manzanilla or similar)
Rice & liquid
- 2 cups long-grain white rice (uncooked) — yields ~6 cups cooked
- ≈4–5 cups chicken broth (use stock from cooking chicken)
Aromatics, seasonings & oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp black pepper
- 1–2 tbsp annatto (achiote) paste or 1½ tsp ground turmeric (for the characteristic yellow color)
- 3 tbsp vegetable oil (or neutral oil)
- Salt to taste
- 1 cup fresh cilantro, loosely packed, chopped (optional; for a green touch)
Wrapping & finishing
- 8 large bijao leaves (preferred) — cleaned and softened (see notes); or use large banana leaves as substitute
- kitchen twine or food-grade string for tying
Equipment
- Large pot for cooking chicken and for boiling/steaming juanes
- Large skillet or saucepan for sautéing and par-cooking rice
- Slotted spoon, tongs, thermometer (optional)
- Kitchen string / twine and kitchen scissors
Step-by-Step Method (traditional juane — boiled/steamed parcels)
1. Prepare the chicken and stock
- Place chicken in a pot with 4–5 cups water, 1 chopped onion, 1 clove garlic, 1 tsp salt and a bay leaf (optional).
- Simmer 20–25 minutes until cooked through. Remove chicken; reserve the broth (strain and keep ~4 cups). Shred the meat once cool enough to handle.
2. Prepare annatto oil (aji/achiote oil)
- Warm 3 tbsp vegetable oil in a small pan over low heat. Add 1–2 tbsp annatto (achiote) paste or seeds (or 1½ tsp turmeric) and gently heat 1–2 minutes to color the oil. Do not burn. Strain if you used seeds; keep the colored oil.
3. Par-cook rice (important for texture)
- In a saucepan, heat 1 tbsp of the annatto oil. Sauté half of the chopped onion and 2 cloves minced garlic until translucent.
- Add 2 cups uncooked rice and stir to coat kernels (1–2 minutes). Add ~4 cups reserved chicken broth (adjust so rice will be partially cooked — you want rice 70–80% done, al dente). Bring to a gentle boil, then lower heat and simmer 8–12 minutes until grains are partially cooked but still firm. Drain any excess liquid. Remove from heat.
Why par-cook? Par-cooking rice prevents a soggy parcel after the longer steam/boil inside leaves; it finishes cooking while wrapped.
4. Make the filling
- In a large bowl combine: par-cooked rice, shredded chicken, remaining sautéed onion, chopped olives, chopped cilantro (if using), cumin, black pepper and 1–2 tbsp annatto oil. Adjust salt to taste. Mix gently until homogeneous.
- Divide the mixture into 8 equal portions.
5. Prepare leaves
- Wash bijao or banana leaves thoroughly. Soften leaves by holding briefly over an open flame or dipping in hot water to make them pliable and less likely to crack. Pat dry. Cut into sheets large enough to form packets (approx. 30–35 cm / 12–14 in square, depends on leaf size). Use 2–3 overlapping leaves per parcel if necessary (traditional juane often uses multiple layers).
6. Assemble the parcels
- On a leaf, place one portion of rice/chicken mixture in the center (about ¾–1 cup). Top with a quartered hard-boiled egg and 1–2 olive pieces.
- Fold the leaf sides over the filling to form a compact, cylindrical/oval parcel. Fold ends under; tie securely with kitchen twine. Repeat for remaining portions.
7. Cook the juanes
Boiling method (traditional):
- Bring a large pot of water to a rolling boil. Reduce to a steady simmer. Add juane parcels (do not overcrowd). Cover and simmer 40–60 minutes. Carefully remove parcels with tongs and allow to rest 5–10 minutes before unwrapping.
Steaming method (alternative):
- Arrange parcels in a large steamer basket above simmering water; steam 45–60 minutes until rice is fully tender and filling heated through.
Check doneness: Rice should be soft through the center and the parcel firm to the touch. Internal temperature (if desired) should reach at least 74 °C (165 °F) for food safety.
8. Serve
- Unwrap carefully (watch hot steam). Serve juane warm, whole or halved. Traditional accompaniments include yuca, fried plantain, or a simple salad; at festivity tables, juane is often eaten with a beer or chicha.
Oven / Large-Steamer Adaptation (home kitchens)
If boiling whole parcels is impractical, use a heavy Dutch oven or covered roasting pan:
- Preheat oven to 160 °C / 325 °F.
- Place wrapped parcels snugly in the pan, add 250–400 ml hot broth to the bottom (to create steam), cover tightly with lid and foil.
- Bake 50–70 minutes until rice is tender. Remove and rest 10 minutes before unwrapping.
Variations & regional notes
- Juane de yuca (cassava): replaces rice with mashed grated cassava mixed with spices; texture is denser.
- Juane de gallina: uses shredded hen with a creamier, more seasoned filling.
- Sweet additions: some versions add peanuts, raisins or chopped plantain for contrast.
- Leaf substitute: bijao imparts a particular aroma; banana leaves are an acceptable substitute outside the Amazon.
Food safety & practical tips
- Ensure leaves are clean and pliable (steam or pass over flame). Rinse thoroughly.
- Make sure rice is fully cooked before consuming; longer steaming/boiling time helps ensure even heating.
- Cool juanes rapidly if refrigerating and store within 2 hours of cooking. Reheat by steaming until hot through.
- If freezing, wrap parcels tightly and freeze up to 1 month; thaw overnight in refrigerator and reheat by steaming 20–30 minutes.
Storage & reheating
- Refrigerator: 3–4 days in airtight container.
- Freezer: up to 1 month (wrap tightly in foil and place in freezer bag).
- Reheat: steam for 20–30 minutes or in a covered pan with a small amount of broth until heated through.
Approximate nutrition (per juane; estimate)
This recipe (yields 8 juanes) produces the following approximate per-serving nutrition:
- Calories: ~454 kcal
- Protein: ~45 g
- Fat: ~13.4 g
- Carbohydrates: ~34 g
These values are estimates based on ingredient quantities (2 cups uncooked rice → ~6 cups cooked; 1.0 kg chicken; 4 eggs; 3 tbsp oil; 12 olives) and standard food-composition data. Actual values will vary with cut of chicken, oil used, exact portioning, and whether additional ingredients (yuca, plantain, extra oil) are included.
Presentation & serving suggestions
- Serve juane whole as a rustic centerpiece or halved for individual plating.
- Offer lime wedges, aji (hot sauce) or ají criollo on the side for diners who want more heat.
- Pair with a bright salad or simply with boiled yuca and cold beer or chicha (traditional).
Final remarks
Juane is a practical, storied preparation: portable, suited to riverine life, and central to Amazonian festive culture. The recipe above balances authenticity and practicality for home cooks: use bijao when possible, par-cook rice to ensure texture, and allow adequate steaming time. With patience and clean leaves, you will produce parcels that carry the characteristic aroma and the communal spirit of the Amazon.
