Peruvian juanes with rice, chicken and eggs

Ingredients

• 4 cloves of garlic, crushed
• 1.5 liters of chicken broth
• 1.2 kg of rice
• 180 ml of oil
• 3 tablespoons of rocoto pepper
• 1 teaspoon of pepper
• 1 teaspoon of cumin
• Walnuts and nutmeg, in sufficient quantities
• 10 pieces of chicken
• 125 ml of hot water
• 10 eggs
• 5 hard-boiled eggs, cut in half
• 20 leaves of bijao or banana leaves, lightly grilled
• green peas, in sufficient quantity
• 3 tablespoons of salt, or to taste

Heat 1 tablespoon of oil in a large pot. Add the garlic and cook until browned, then season with salt. Pour in the broth and bring to a boil. Add the rice and cook until it has absorbed all the liquid.

Heat the remaining oil with the rosemary, pepper, cumin, and nutmeg. Add the chicken pieces, brown them, then season with salt. Pour in the hot water, and simmer for 10 minutes. Then, remove the chicken and set aside the cooking juices.

Once the rice is cooked, transfer it to a large bowl and let it cool. Whisk the raw eggs and mix them with the rice and the chicken cooking liquid.

Preheat the bijao or banana leaves in the oven to soften them.

On a shallow dish, arrange 2 leaves in a cross shape. Add more as needed, so that the water cannot penetrate during cooking.

Place a small amount of rice in the center, a piece of chicken, and half an egg in the middle. Cover with more rice.

Fold the leaves inwards and secure them with string, ensuring that the package is tightly closed.

Place the juanes in a large pot of boiling water for 1 hour. Remove them and place them, skin-side down, on a wire rack to drain.