A festive dish from San Ignacio, Cajamarca: seasoned hen with rice cooked in its own broth, garlic, cumin, and annatto. Traditionally made for weddings and large celebrations, it is fragrant, hearty, and deeply savory.
Heat the vegetable oil in a large pot over medium heat. Add the ground garlic and annatto and cook for about 30 seconds, just until fragrant and the oil takes on color. Add the hen pieces, cumin, and salt, turning them for 3 to 4 minutes so they are thoroughly coated without aggressively browning them.
Add the water and bring to a boil. Reduce to medium-low, partially cover, and simmer the hen for 50 to 60 minutes
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Measure about 850 to 900 ml of the hot hen broth and transfer it to a medium pot. Add the white rice, bring to a boil, then immediately reduce the heat to low. Cover and cook for 16 to 18 minutes, until the liquid is absorbed and the rice is cooked, separate, and fragrant, with no excess moisture.
Turn off the heat and let the rice rest 8 minutes without uncovering it. Fluff gently with a spoon and serve each portion with a piece of hen alongside or on top. And that's it! Wedding rice should taste clearly of hen broth, carry a light annatto color, and reach the table hot and generous, just as a celebration dish should. 🧡
