Juane

• 1 kg chicken, cut into pieces
• 2 cups rice
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp aji amarillo paste
• 3 cups chicken broth
• 6 hard-boiled eggs
• 6 large banana leaves

Method

1. 1

   In a large pot, heat some oil over medium heat and add the chopped onion. Sauté until translucent.

2. 2

   Add the minced garlic and aji amarillo paste, cooking for an additional 2 minutes until fragrant.

3. 3

   Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes.

4. 4

   Stir in the rice, followed by the chicken broth. Bring to a boil, then reduce heat to low and cover. Cook for about 20 minutes, or until the rice is cooked and the liquid is absorbed.

5. 5

   Prepare the banana leaves by lightly heating them to make them pliable. Place a portion of the rice and chicken mixture on each leaf, along with a hard-boiled egg.

6. 6

   Wrap the leaf around the filling to create a package, securing it with kitchen twine if necessary.

7. 7

   Place the wrapped packages in a steamer or a large pot with a steamer insert. Steam for about 60 minutes until thoroughly heated.

8. 8

   Serve the Juane hot, unwrapped, with a side of salsa or salad.