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We Prepare a Delicious Juane with Nelly Rossinelli
Giacomo teams up with chef Nelly Rossinelli to prepare juane, the iconic dish of the Peruvian Amazon for the San Juan festival. Chicken legs brined and simmered in fragrant turmeric-sacha culantro broth, mixed with day-old rice and egg, wrapped in bijao leaves and steamed.
Ingredients
Accompaniment
- 2 units Cocona fruit (for ají salsa) optional
- Ají charapita (chopped) optional
Assembly
- 2 units Hard-boiled eggs (halved, 1/2 per juane)
- 4 large leaves Bijao leaves (wilted over flame)
Chicken
- 2 pieces Chicken legs (brined 20 min at 10%)
Rice
- 700 g Day-old cooked rice (absorbs broth better when dry)
- 2 units Eggs (raw, for binding) (1 per 350g rice)
Sofrito
- Lard
- Fresh turmeric (guisador) (peeled and grated)
- 6 leaves Bay leaves
- 1 bouquet Sacha culantro (tied bundle)
Steps
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1Brine chicken legs 20 min at 10%. Season with garlic, cumin, pepper. Sear in lard until golden.~30 min
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2In same pot, fry garlic and grated turmeric. Deglaze with chicken broth. Add bay leaves, oregano, sacha culantro. Return chicken, simmer 20 min.Tip: Deglazing captures all the fond flavor.~25 min
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3Remove chicken and herbs. Add day-old rice to pot, stir until it absorbs all broth. Cool rapidly on ice bath tray.Tip: Day-old rice absorbs better than fresh.~15 min
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4Mix cooled rice with raw eggs and chopped sacha culantro. Wrap in wilted bijao leaves with chicken, half hard-boiled egg, and olives. Tie with twine.~10 min
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5Steam juanes 40 min. Serve with fried ripe plantain and cocona ají salsa.Tip: Traditionally eaten cold.~40 min
Nutrition (per serving)
350
Calories
20g
Protein
35g
Carbs
15g
Fat
3g
Fiber
Cultural Context
Juane is the quintessential dish of the Peruvian Amazon, prepared every year for the Feast of San Juan Bautista on June 24th. The oval shape represents the head of Saint John the Baptist. Traditionally made with gallina colorada cooked over wood fire and wrapped in bijao leaves.