El juane

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s like a t eruvian e festiv
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The nomy o med d lebrate f Juan
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preparation

1. Season the chicken pieces with piece of cooked chicken, half a

ingredients salt, Garlic, Pepper, Cumin, hard-boiled egg and an olive.
Ground Oregano and Toothpick. Finally, a little more rice. Close the
bijao leaves so that these
2. In a saucepan, heat the oil. Add ingredients are wrapped in them,
• 4 chicken prey • 2 bay leaves the chicken pieces and let them in such a way that they are in the
brown. Then add water until it form of a ball. Tie the leaves at the
• 8 bijao leaves • 1 g of pepper covers them. Let cook about 45 top with a piece of wick.
minutes over low heat, until the
• 1 kg of white rice • ¼ tsp. cumin meat is soft. 7. In a pot, boil 3 liters of water
• 2 hard boiled eggs • 5 coriander sacha leaves, with the 2 Laurel Leaves and a
3. Remove the dams and, in the splash of oil. Pour the armed
• 4 eggs chopped same pot, put the rice. Stir gently Juanes into it, cover it and leave it
and cook over low heat until al on the heat for 50 minutes over
• ¾ tsp. ground oregano • 4 olives dente. medium heat.
• 5 tsp. toothpick • Candlewick 4. Remove the rice from the pot 8. Serve the Juanes cold or warm,
• 4 tbsp. of garlic • Cocona chili: and mix it with the chopped
coriander sacha and raw eggs.
accompanied by ají de cocona.

• 4 tbsp. vegetable oil • 1 cocona peeled and diced
• 3 tbsp. of salt • 2 lemons
• 1.5 liters of water • Salt to taste
• 6 to 8 charapita peppers
9. To prepare the cocona pepper:
5. Take the bijao leaves and pass chop the charapita peppers and
them through the heat of the mix them with the peeled and
burner to soften them. diced cocona. Add the juice of 2
lemons and a little salt. Mix well
6. To assemble each Juane: place and serve.
two bijao leaves crossed. Then put
a little rice in the center, add a