Juane — Peruvian Amazonian Chicken and Rice Wrapped in Leaves

Put the chicken thighs in 1.5 liters of water with the crushed garlic, cumin, and salt. Bring to a boil, skim off the foam, and simmer over low heat for 30 minutes. Insert a thermometer into the thickest part; the internal temperature must reach 74°C / 165°F. Remove the thighs, strain the broth, and reserve 1.2 liters.

Cook the finely chopped onion in the olive oil for 4 minutes. Add the turmeric and stir for 1 minute. Add the rinsed rice and reserved chicken broth, cover, and cook for 18 minutes, until the liquid is absorbed. Spread the rice on a large tray and let it cool until warm.

Boil three eggs for 10 minutes until hard, then transfer them to cold water. Peel and halve them.

Wipe the banana leaves with a damp cloth and cut them into 30 × 30 cm pieces. Quickly pass each piece over a burner flame; it is ready when it becomes shiny and pliable.

Stir the four beaten eggs and chopped cilantro into the warm rice. The mixture should hold together in a mound on a spoon; adding egg to hot rice would cook it and make lumps, so let the rice cool until warm first.

Place two leaves crosswise and put two handfuls of rice in the center. Top with a piece of chicken, half a hard-boiled egg, and two olives, then add a little more rice. Bring the leaf edges together in the center to form a ball and tie it securely with string in a cross pattern, without crushing the rice.

Arrange the juane parcels in a large pot and cover them with boiling water. Cover the pot and boil for 35 minutes. Remove the parcels and let them drain for 5 minutes. Serve them in their leaves, which are opened at the table.