Amazonian nina juane of chicken and egg scented with sacha cilantro and grilled inside bijao leaves. The leaf toasts while the egg sets around the juicy chicken. No rice here: just smoke, egg and chicken wrapped into a festive parcel.
Clean and dry the chicken pieces. Finely chop the red onion, garlic, and sacha cilantro. Wipe the bijao leaves clean and briefly pass both sides over gentle heat with kitchen tongs, until flexible and deeper green; do not burn them.
Place the chicken pieces in a medium pot with 80% of the water and 40% of the salt. Partially cover and simmer gently for
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Beat the eggs in a mixing bowl with the remaining 20% of the water, onion, garlic, sacha cilantro, ground black pepper, and remaining salt. Whisk for 30 seconds, just until combined; the mixture should remain fluid, aromatic and well seasoned.
Cross 2 bijao leaves inside a small bowl or deep plate to support the shape. Place one chicken piece in the center and pour one quarter of the beaten egg mixture around it. Gather the leaves into a pouch and tie firmly with kitchen twine, making sure the liquid cannot escape. Repeat to make 4 nina juanes.
Place the parcels on a grill over medium heat and cook for 20 to 22 minutes, turning every few minutes with tongs. They are ready when the bijao is well toasted and aromatic, the parcel feels firm, and the center reaches at least 74°C. Serve hot or warm, still inside the leaf. And that's it! No rice: chicken, egg, bijao and Amazonian smoke. 🌿
