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.
- 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)
- 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.