Zapappy

Name: Juane
Prep time: 75 min
Cook time: 130 min
Total time: 205 min
Yield: 8
Cuisine: Peruvian
Ingredients: 8 small bone-in chicken thighs, about 4 lb total; 8 bijao leaves or banana leaves, wiped clean; 3 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp avocado oil; 1 large red onion, finely diced; 5 garlic cloves, minced; 1/3 cup aji amarillo paste; 1 tbsp ground turmeric; 1 tsp ground cumin; 6 cups chicken stock; 2 cups long-grain rice, rinsed; 2 tbsp chopped cilantro; 4 large eggs, beaten; 4 hard-boiled eggs, halved; 1/2 cup Botija or Kalamata olives

Cooking

Ingredients

Main

8 small bone-in chicken thighs, about 4 lb total
8 bijao leaves or banana leaves, wiped clean
3 1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp avocado oil
1 large red onion, finely diced
5 garlic cloves, minced
1/3 cup aji amarillo paste
1 tbsp ground turmeric
1 tsp ground cumin
6 cups chicken stock
2 cups long-grain rice, rinsed
2 tbsp chopped cilantro
4 large eggs, beaten
4 hard-boiled eggs, halved
1/2 cup Botija or Kalamata olives

Directions

Prepare the Leaves

Pass the bijao or banana leaves briefly over a gas flame or hot skillet until pliable, then wipe them clean and trim into large wrapping pieces.

Brown and Braise the Chicken

Season the bone-in chicken thighs and drumsticks with 1 1/2 teaspoons of the kosher salt and the black pepper.
Heat the avocado oil in a large skillet over medium-high heat. Brown the chicken until the skin and edges are golden, about 4 minutes per side, then transfer to a plate.
Reduce the heat to medium. Cook the red onion until soft and lightly golden, 8 minutes.
Add the garlic, aji amarillo paste, turmeric, and ground cumin. Cook until the aderezo is fragrant and glossy, 3 minutes.
Add the low-sodium chicken stock and browned chicken. Simmer gently until the chicken is tender and reaches at least {{temperature:175°F}} at the thickest part, 30-35 minutes.

Cook and Season the Rice

Transfer the chicken to a plate. Measure 3 1/2 cups of the seasoned broth into the skillet, add the long-grain white rice, and cook gently until the liquid is absorbed and the rice is still slightly firm, 15-17 minutes.
Cool the rice for 10 minutes, then stir in the cilantro and eggs. Taste and season with the remaining kosher salt if needed.

Wrap, Simmer, and Rest

Place a layer of rice on each leaf. Add one piece of chicken, half a hard-boiled egg, and several Botija or Kalamata olives. Cover with more rice, fold into compact parcels, and tie securely with kitchen twine.
Simmer the bundles gently in a large stockpot of water for 55 minutes, keeping them submerged but not violently boiling.
Drain the bundles and rest for 10 minutes before opening so the rice sets and the leaf aroma settles.