Juane de Gallina

Place three cups of the chicken broth in the blender glass, along with the coriander, sacha culantro, and peeled turmeric roots. Blend at maximum speed for a couple of minutes until the mixture becomes homogeneous. Set aside the rest of the chicken broth for cooking the rice. This separation is only necessary if your blender glass is small. Otherwise, you can blend everything together.

In a saucepan over high heat add the oil, and immediately add the finely chopped red onion and chili peppers. Sauté for a few minutes until the onion loses its color.

Add the rice, sauté for up to three minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.

Then add all the blended broth, and the leftover broth. You should have six cups of broth.

Cook over high heat until all liquid on the surface is gone. At that time, reduce the heat to a minimum and continue to cook covered for ten more minutes and turn off the stove. Set aside.

Remove the skin from the pieces of hen meat. Rinse and pat dry. Put the pieces in a bowl and garnish with crushed garlic, turmeric powder, salt and pepper to taste.

Turn stove to full heat. Once it is very hot, add the oil and the hen pieces. Spread them out evenly in the pot. After five minutes, turn them over so they cook on all sides.

When the hen pieces are well browned, lower the temperature to half, add a liter of chicken broth, a bay leaf, and cook covered for at least twenty minutes so that the meat softens. When all the broth has evaporated, turn off the stove and remove the hen pieces from the pot. If there is a little broth left in the bottom of the pot, strain it and pour it on top of the rice.

Banana leaves require little preparation in this juanes recipe. However, you should wash them under running water and dry them before starting the preparation. Place a leaf sheet on a flat, clean surface. Smear a little oil in the center of the leaf. Put about four heaped tablespoons of stewed rice in the center, a piece of hen on top, two pieces of egg, and an olive.

Bringing its ends up, fold the sheet and secure it into a sack. If necessary, you can place an additional sheet underneath.

Tie the leaves together with a thick thread or wick to close the bag. The simplest thing is to tie it around a piece of thigh bone. Do this until all your ingredients are used up.

Put the steamer on high heat and add enough water. When the water is boiling, put the juanes in the steamer and steam for about thirty minutes. Remove from heat, and let them cool a bit. The correct way to serve the juanes is directly on the banana leaf. You can serve them with olives and boiled eggs.