Juane de gallina

Step 1: Heat 3 tbsp vegetable oil in a large pan over a medium heat. Fry 1 onion for 6 minutes until soft, then add 4 cloves garlic, 2 tsp ground turmeric, 1 tsp ground cumin and 1 tsp dried oregano and fry for 1 minute.

Step 2: Add 6 chicken thighs, bone in, skin removed and turn to coat in the yellow paste. Pour in 4 ½ cups water, add 2 tsp salt, bring to a simmer and cook gently, covered, for 25 minutes until the chicken is tender.

Step 3: Lift out the chicken. Measure the broth: you need 900 ml (top up with water if needed). Put the broth back in the pan and bring it to the boil.

Step 4: Add 1 ⅛ lb long-grain white rice, cover and cook on a low heat for 15 minutes, until all the liquid is absorbed. Spread it on a tray and leave until just warm, about 15 minutes.

Step 5: Mix ½ oz sacha culantro or fresh coriander and 2 eggs into the rice with your hands; the egg binds the parcels as they steam.

Step 6: Soften 12 bijao or banana leaves by passing them quickly over a gas flame or dipping them in hot water, until glossy and pliable. Wipe them clean.

Step 7: Lay two leaves in a cross on a bowl. Spoon in a sixth of the rice, press a hollow, and put in a chicken thigh, half of 3 eggs and 2 12 black olives. Cover with a little more rice and gather the leaves up into a round bundle. Tie tightly with string. Repeat to make 6.

Step 8: Stand the parcels in a large pot, cover with boiling water and simmer, covered, for 45 minutes. Common mistake: tying the parcels loosely; water gets in and the rice turns to mush.

Step 9: Lift one out and check: the rice should be firm and sliceable, and the chicken must be piping hot at the bone (165°F/165 °F). Drain the parcels for 5 minutes, then serve in their leaves with salsa criolla or green chilli sauce. Unopened parcels keep for 3 days in the fridge; reheat by simmering for 15 minutes.