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1
Boil the eggs and cook the chicken
20 Mins
Simmer, about 95°C (200°F); chicken to 74°C (165°F)
Boil 2 eggs for 10 minutes, cool them in cold water, peel and halve. Meanwhile put the chicken pieces in a pot with the stock and water, bring to a gentle simmer and cook for 15 minutes until the chicken reaches 74°C (165°F) at the thickest part. Lift the chicken out and keep the liquid.
Simmer, do not boil hard — gentle heat keeps the chicken tender instead of stringy.
Done when: Chicken is cooked through to 74°C (165°F) and the eggs are firm and halved.
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2
Cook the turmeric rice
20 Mins
Simmer, about 95°C (200°F)
Fry the diced onion in a little of the hot cooking liquid for 5 minutes until soft, then add the garlic, turmeric, oregano, bay leaf, salt and pepper and cook for 1 minute. Stir in the rinsed rice and 600 ml of the reserved chicken liquid, bring to a boil, then cover and simmer on low for 15 minutes until the rice is just tender. Rest, covered, for 5 minutes, then remove the bay leaf.
Do not lift the lid while the rice simmers — the steam is what cooks it evenly.
Done when: Rice is tender, yellow and slightly sticky, with all the liquid absorbed.
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3
Bind the rice with beaten egg
5 Mins
No heat — fold into warm rice, about 60°C (140°F)
Beat the 2 raw eggs lightly in a bowl, then pour them over the warm rice and fold through gently until every grain is coated. The warmth of the rice starts to set the egg, which is what holds the parcel together.
Fold, do not stir hard — rough stirring breaks the rice grains and turns the mixture mushy.
Done when: Rice is evenly coated with egg and clumps lightly when pressed.
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4
Soften the bijao leaves
5 Mins
Open flame or boiling water, about 100°C (212°F)
Cut the bijao leaves into 30 cm squares, wipe them clean, then pass each one briefly over a gas flame or dip it in boiling water until it turns pliable and glossy. Lay them flat on the work surface.
A few seconds is enough — too long over the flame and the leaf turns brittle and tears.
Done when: Leaves are soft, glossy and bend without cracking.
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5
Fill and wrap the parcels
15 Mins
No heat — assemble at room temperature, about 20°C (68°F)
Lay a softened leaf on the work surface and spoon about a quarter of the rice into the centre. Press a piece of chicken into the middle, add half a boiled egg and one olive, then fold in a spoonful more rice to cover. Gather the leaf up around the rice, fold the top over and tie firmly with kitchen string.
Keep the parcels tight — a loose wrap lets the rice dry out in the steamer.
Done when: Four neat, round parcels, tied firmly, with no rice peeking out.
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6
Steam the juanes
45 Mins
Steam, 100°C (212°F); chicken to 74°C (165°F)
Set the parcels in a steamer basket over boiling water, cover with a tight lid and steam for 45 minutes. The leaves will darken and the parcels will smell earthy and fragrant. Rest for 5 minutes, then cut the string and open one parcel to check the rice is hot right through before serving.
Keep the water at a steady boil and do not lift the lid for the first 30 minutes, or the steam escapes.
Done when: Parcels are hot through, the rice is tender and fragrant, and the leaf opens to reveal yellow rice.
Peru
35m
