Juane

Instructions

1. 1

   Season the chicken thighs with turmeric, cumin, oregano, garlic, salt, and pepper. Let marinate for at least 1 hour.

2. 2

   Cook the rice until half-done. Beat the eggs and mix with the partially cooked rice, turmeric, and chopped sacha culantro. The rice should be moist and yellow.

3. 3

   Hard-boil 6 eggs. Peel and set aside. Soften the bijao leaves by briefly passing them over an open flame.

4. 4

   Lay two bijao leaves in a cross shape. Place a portion of rice mixture in the center, add a chicken thigh, a peeled egg, and two olives. Fold the leaves to form a sealed packet and tie with string.

5. 5

   Place the juanes in a large pot of boiling water. Cook for 1.5 hours. The juanes are ready when the rice is fully cooked and the packet feels firm.

6. 6

   Unwrap and serve hot. Traditionally eaten with pieces of the bijao leaf as a plate, accompanied by fried plantain slices.