Hard3 hours
Where it comes from
Juane hails from the Selva region of Peru, traditionally prepared for the Feast of San Juan, blending indigenous Amazonian cooking methods with Spanish influences.
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On the Palate
What goes into it
How it's made
- 1
Marinate chicken with aji panca, garlic, cumin, turmeric, and salt.
- 2
Cook rice with onions and mix with marinated chicken, hard-boiled eggs, black olives, and cilantro.
- 3
Wrap the mixture in bijao leaves, tying securely with string.
- 4
Steam the parcels until the rice and chicken are fully cooked.
- 5
Unwrap and serve the juane, enjoying the infusion of flavors from the bijao leaves.
