Juanes
Juanes are typically eaten during the feast of St. John the Baptist and Farmers’ Day. However, this mainstay of Christian missionaries is delicious any day of the year. We have a recipe here that we hope you will try at home.
Ingredients:
- 1 chicken, simmered in broth and cut into pieces when cooled
- 2 Cups Broth reserved from cooking
- 2 hard boiled eggs, cut in half
- 3 raw eggs, lightly beaten
- Salted black olives
- 6 Cups rice, cooked al dente and allowed to cool
- 1 Tbs Oregano
- 1 Tbs Cumin
- 1 Tbs Tumeric
- Garlic, Salt and Pepper
- 6 Bijao Leaves (This is also referred to as Heliconia Leaf. We suggest looking for it in Latin American supermarkets. However, Banana Leaf and aluminium foil can be used as substitutes)
Preparation:
- Bear raw eggs with fork and pour into the rice.
- Mix to distribute throughout the rice.
- Sprinkle desired spices and flavors on the rice mixture.
- Pour the broth into the rice and stir well.
- Place Bijao leaves (or substitute on a flat surface).
- Each Juan will consist of 1 cup of the rice mixture.
- Add 1 piece of chicken, 2 olives and ½ a boiled egg for each Juane you want to make.
- Place this combination on the Bijao leaf.
- Twist the ends of the leaf together in a rope that ties around the top
- Draw the end down through the loop and turn it straight up so that it will stick out above the water and not leak into the package (If using a substitute, wrap well).
- Bring the water to a boil in a pot so that it will cover the body of the Juanes but allow them to the end to stick up just above it.
- Lower the heat so it is just barely bubbling and immerse the packet.
- Cook for 30 minutes.
- Remove from the heat.
- Do not open the package unless you are ready to eat.
