Peruvian Chicken and Rice Tamales (Juane)
Juane Say it: HWAH-neh
Juane is a beloved rice dish from the San Martín region in the Peruvian Amazon. Traditionally prepared for the feast of San Juan on June 24th, it features chicken, rice, and aromatic herbs wrapped and steamed in bijao leaves. The result is a fragrant, moist bundle where the rice absorbs the flavors of culantro, garlic, and spices. Its distinctive taste and the use of local jungle leaves make it a true taste of the Peruvian selva, enjoyed year-round at family gatherings and celebrations.
Peruvian Chicken and Rice Tamales (Juane)
Juane
Pronounced HWAH-neh
- Serves
- 6
- Prep
- 45 min
- Cook
- 1 hr 30 min
- Total
- 2 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the rice under cold water until the water runs clear, then drain well and set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic, chopped culantro, turmeric, cumin, paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
Add the chicken pieces to the skillet and cook, turning once, until lightly browned on both sides, about 6 minutes total. Remove the chicken and set aside.
Add the drained rice to the skillet and stir to coat it thoroughly with the seasoned oil and herbs. Cook for 2 minutes, then pour in the chicken broth. Bring to a boil, reduce heat, and simmer for 8 minutes until the liquid is mostly absorbed. The rice should still be slightly undercooked.
Lay each bijao or banana leaf shiny-side down on a work surface. Place one piece of chicken in the center of each leaf and spoon about 3/4 cup (180 ml) of the partially cooked rice mixture over and around it.
Fold the sides of the leaf over the filling, then fold the top and bottom to form a neat rectangular packet. Tie securely with kitchen twine. Repeat with the remaining leaves and filling.
Bring a large pot of water to a boil. Carefully lower the wrapped juanes into the water, making sure they are fully submerged. Reduce to a gentle simmer, cover, and cook for 1 hour and 15 minutes until the rice is tender and the chicken is cooked through.
Remove the packets with tongs and let them rest for 5 minutes before unwrapping. Serve hot.
Regional variants
In some parts of San Martín a fish version called 'juane de pescado' replaces the chicken with chunks of river fish such as paiche or bocachico. Modern home cooks sometimes use foil when banana leaves are unavailable, though the flavor is less authentic.
Cook's notes
- If bijao leaves are unavailable, banana leaves work well and can be found frozen in Latin markets; pass them briefly over a flame to make them pliable.
- The rice is intentionally undercooked before wrapping so it finishes steaming inside the leaf and absorbs all the aromatic juices.
- Traditional versions sometimes include a slice of hard-boiled egg or an olive inside each packet; add them before folding if you wish.
Serve with
Served with a simple jungle salsa of tomatoes, onions, and rocoto peppers, plus cold chicha or beer.
Make ahead and storage
Juane can be assembled and refrigerated (uncooked) up to 8 hours ahead. They also reheat beautifully when steamed again for 20 minutes or microwaved in their leaves for 2-3 minutes.
