Juane of Rice

cook the rice with the garlic, salt and broth; when it is cooked, spread it on a fulling pan or large platter and let it cool. Separately in a pot, melt the butter and brown the toothpick with a little salt, then add the chicken pieces that brown well and then add enough water to cook them.

remove the prey, mix the dressing with the rice that cools a little and then add the raw eggs, mix well and add the roasted oregano, rectify the salt.

Divide the dough into eight equal portions, sear the bijao leaves and place them in a cross shape. put a portion of rice, a dam in the center, an olive and half a hard-boiled egg. wrap and tie with banana or raffia rope.

Place the juanes in a pot with boiling water and cook with the covered pot for 45 minutes. once ready, remove the bijao leaves and serve with an onion or cocona pepper sauce and if desired with a portion of beans huasca.