Juane de gallina
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 hen, cut in pieces
  • 5 cups water
  • Salt and pepper
  • 2 cups rice
  • 1 cup yucca, grated
  • 1 cup lard
  • 1 cup onion, diced
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh turmeric (1 teaspoon dried)
  • 2 bay leaves
  • 1 teaspoon oregano
  • 1 teaspoon cumin (powdered)
  • 1 teaspoon pepper
  • 10 black olives
  • 6 eggs
  • 4 hard-boiled eggs
  • Plantain leaves, or bijao leaves, soaked in boiling water, and dried
  1. In a heavy saucepan, cook the hen pieces in water with salt and pepper. When tender, take out of the saucepan, and reserve. Strain the stock.
  2. In the same saucepan over high heat, melt ½ cup of lard, add rice, salt, stir for a few minutes, and add the reserved stock. Lower the heat, and cook the rice, covered, until tender and fluffy. Put the rice in another dish and let cool.
  3. In the same saucepan over high heat, melt the remaining lard, add onion and garlic, and cook until translucent. Add turmeric, bay leaves, oregano, cumin, pepper, and the reserved hen. It is ready when it has a golden color.
  4. Take out the meat and combine the spices with the rice. Strain the yucca and add to the rice. Add 6 well-beaten eggs and mix carefully.
  5. To form the juanes: make a square of two layers of plantain or bijao leaves. In every square put 2 cups rice, a hen piece, ½ hard-boiled eggs, and 2 black olives. Cover with ½ cup of rice. Close the package and tie with string.
  6. Put in a saucepan with boiling water and cook for 45 minutes. When ready, take out of the saucepan and let cool.
  7. Serve lukewarm or cold, with ají charapita and coriander leaves.
Recipe by PERU DELIGHTS at http://perudelights.com/happy-san-juan-celebrate-love-and-fertility-with-a-juane/