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Juane de Gallina

Cultural Context

Originating from the Amazon region of Peru, Juane de Gallina is a traditional dish often prepared for festivals and celebrations. The dish is a testament to the rich culinary heritage of Peru, showcasing indigenous ingredients like yellow chili and chicken wrapped in banana leaves. Today, Juane is enjoyed across the country, especially during festivities like San Juan, and has inspired various regional adaptations.

PeruvianPEmain
90 min
medium
4 servings
Servings4
1 lb chicken
2 cups rice
3 tablespoons yellow chili paste
1 medium onion
3 cloves garlic
4 hard-boiled eggs
1/2 cup black olives
1 teaspoon cumin
2 bay leaves
1/4 cup cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 large banana leaves
2 tablespoons vegetable oil
2 tablespoons lime juice

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

yellow chili paste

🥗Healthier: fresh yellow chilies

💰Cheaper: red chili paste

Fresh chilies provide a similar flavor with less processing.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are more accessible and affordable.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: foil

Parchment paper and foil can be used for wrapping.

1

Prepare chicken by boiling until cooked through, about 30 minutes.

2

Remove chicken from pot and let cool, then shred into pieces.

3

Heat oil in a pan over medium heat and sauté onion until translucent, about 5 minutes.

4

Add garlic and sauté for another minute until fragrant.

5

Stir in yellow chili paste and cook for 2-3 minutes to develop flavor.

6

Combine shredded chicken with sautéed mixture, adding cumin and bay leaves.

7

In a separate pot, cook rice according to package instructions until fluffy.

8

Mix cooked rice with chicken mixture, adjusting seasoning with salt and pepper.

9

Lay out banana leaves and place a portion of the rice-chicken mixture in the center.

10

Add slices of hard-boiled eggs and olives on top of the mixture.

11

Fold banana leaves to enclose the filling securely, forming a parcel.

12

Steam the parcels over boiling water for about 30 minutes until heated through.

13

Serve hot, garnished with lime juice and fresh cilantro.

Cooking Techniques

boilingsautéingsteaming

Spice Level:

🌶️🌶️🌶️

Also Known As

JuaneJuane de Pollo

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