Name: Chicken Pasteles En Hoja - Easy Dominican Festive Snacks
Prep time: 30 min
Cook time: 40 min
Total time: 100 min
Ingredients: 4 tbsp olive oil, divided; 4 medium chicken breasts, boneless, skinless; 1 tsp sea salt flakes (to taste); 1 tsp freshly ground black pepper; 1 tsp Adobo; 2 1/2 Tbsp sofrito mix; 1 pack Sazon Seasoning; 1 1/2 cups tomato puree; 2 tbsp freshly chopped parsley; 1 tsp freshly chopped oregano; 2 large green plantains, peeled, finely grated; 1 pound white cocoyam, peeled, finely grated; 1 pound pumpkin, peeled, finely grated; 2 tbsp sofrito mix; 1 tbsp annatto/achiote powder; 1 tsp adobo seasoning; 1 Onion, diced; Plantain or banana leaves; Red chili, sliced, optional

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There’s something special about peeling open a warm pastel en hoja. Soft masa, savory chicken, and the gentle aroma of banana leaf come together in every bite. In the Dominican Republic, these are holiday must-haves, shared with music, laughter, and plenty of love.

Ingredients for Chicken Pasteles en Hoja Recipe

For the Masa: Grated plantains, cocoyam, pumpkin, and seasonings form the soft dough.

For the Filling: Shredded or ground chicken cooked with onions, garlic, and spices for rich flavor.

For Wrapping: Plantain (banana) leaves add that authentic aroma and texture. Twine keeps them tied. Skip the corn husks or parchment.

Ingredients for Chicken Pasteles En Hoja

How To Make Pasteles En Hoja

First, cook the chicken filling and let it cool. Mix the grated plantains, cocoyam, pumpkin, and seasonings in a bowl.

Lay out the plantain leaves. Add 2 tablespoons of masa in the center and spread it into a small square.
Add 2 tablespoons of chicken filling on top.
Fold one end of the leaf over the filling, sealing it up. Add a little more masa if needed.
Fold in the sides and tie with twine.

5. Prepare water to boil in a large pot. Once the water is boiling, add the Pasteles and boil for 30-40 minutes.

6. Once done, cut the twine, peel the leaves, and serve warm. So tasty with hot sauce, ketchup, or just plain!

Keesha’s Tips & Tricks

Soften Plantain Leaves First: Pass the leaves over an open flame or dip in hot water before using. This makes them flexible and prevents tearing.
Don’t Overfill: Just 2 tablespoons of masa + 2 tablespoons of filling works best. Overstuffed pasteles will burst open while cooking.
Boil in Batches: Don’t crowd the pot. Overcrowding lowers the water temperature, leaving pasteles unevenly cooked.

What to Serve with Chicken Pasteles en Hoja

Arroz con Gandules: A classic that rice and pigeon pea combo is a must at any Dominican holiday.
Avocado Slices: Just a few on the side make everything feel extra creamy and fresh.
Tostones: Fried plantains on the side? Always. They bring the salty, crispy bite you didn’t know you needed.
Dominican Potato Salad: Creamy, tangy, and one of those dishes that always disappears fast.

How to Store Chicken Pasteles en Hoja

Tuck any extras in the fridge and they’ll be good for about three days. You can also freeze them, either raw or cooked, for a couple of months. Let them thaw in the fridge, then warm them up slowly to keep that masa nice and tender.

FAQs about Chicken Pasteles En Hoja

Follow the cooking time I shared, but you can also peek inside. The plantain masa should be firm, not raw, and the pastel should hold its shape. Since the chicken is already cooked, you just need to make sure the masa is fully set.

They probably got wet or weren’t wrapped tightly. Sometimes, the chicken filling might be too watery if the sauce wasn’t cooked down enough. The masa itself usually isn’t the problem since we don’t add extra liquids to it.

More Delicious Recipes

Love these Chicken Pasteles en Hoja? Try my Beef Pasteles en Hoja, Dominican Kipes, or Cuban Ropa Vieja, and don’t miss my post on the Best Dominican Foods.

Chicken Pasteles En Hoja – Easy Dominican Festive Snacks

Keesha

These chicken Pasteles en Hoja pockets are extremely filling, packed with flavor, and super easy to make – despite taking some time. And, you can even make these ahead of time and freeze them for later meals.

5 from 31 votes

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Prep Time 30

Cook Time 40

Chicken Filling 30

Total Time 1 40

Servings

Calories 181 kcal

Ingredients

For the chicken filling

4 tbsp olive oil, divided
4 medium chicken breasts, boneless, skinless
1 tsp sea salt flakes (to taste)
1 tsp freshly ground black pepper
1 tsp Adobo
2 1/2 Tbsp sofrito mix
1 pack Sazon Seasoning
1 1/2 cups tomato puree
2 tbsp freshly chopped parsley
1 tsp freshly chopped oregano

For the plantain masa dough

2 large green plantains, peeled, finely grated
1 pound white cocoyam, peeled, finely grated
1 pound pumpkin, peeled, finely grated
2 tbsp sofrito mix
1 tbsp annatto/achiote powder
1 tsp adobo seasoning
1 Onion, diced
Plantain or banana leaves
Red chili, sliced, optional

Instructions

Cook and shred the chicken

Preheat your oven to 360ºF (180ºC). Line a roasting tray with foil.
Season the chicken breasts with 2 tablespoons of olive oil, salt, sazon seasoning ,adobo, 1 tbsp of sofrito mix, and pepper. Make sure they are covered well.
Leave the chicken breasts to bake for about 25-30 minutes or until they are done.
Once the chicken breasts are finished roasting, remove them from the oven and transfer them to a large mixing bowl. Allow them to cool for 5 minutes.
Then, start shredding the chicken breasts using two forks. Pull it apart until it has a medium-fine texture.
Once you are finished, set the pulled chicken aside.

Make the pulled chicken filling

To start, heat the remaining olive oil in a saucepan over medium heat.
Add the diced onion and leave it to saute for 5 minutes or until it becomes translucent.
Finally, add the tomato puree along with the freshly chopped herbs.
Give the ingredients a good stir and bring the sauce to a boil.
Once it boils, lower the heat so the sauce simmers. Add the pulled chicken pieces and the 1½ Tbsp of sofrito mix. Mix them in very well so they are covered with sauce.
Allow the sauce and chicken to cook for 10 minutes.
Once they are completely cooked, remove them from the heat and allow them to cool at room temperature.

Prepare the plantain masa and banana leaves

To start, combine the grated plantains, cocoyam, and pumpkin in a large mixing bowl.
Then, add the sofrito, annatto powder, and adobo seasoning. Mix these ingredients together very well to form your seasoned plantain masa dough.
Next, prepare the plantain leaves. Bring a pot of water to a rolling boil. Place a large bowl with ice water next to it.
While the water is coming to a boil, cut the plantain leaves into 6-inch square pieces.
When the water is boiling, plunge the plantain squares into the water. Leave them to cool for 30-60 seconds, or until they start becoming pliable.
Once blanched, remove them from the hot water and plunge them into the ice water. This will stop them from cooking.
Allow the plantain squares to cool completely.
Remove them from the water and let them dry.

Assemble the chicken Pasteles en Hoja

Place the plantain squares in a line on a flat, clean workspace.
Add about 2 tablespoons of the plantain masa dough to the center of the leaf. Spread it so it forms a slight square. Make sure you leave a 1-inch border.
You can top the masa with sliced chili if you'd like.
Then, add about 2 tablespoons of your cooled chicken filling.
Use one end of the plantain leaf to fold over the masa filling. It should cover the chicken filling. You may need to add a bit more masa to help the chicken filling enclose.
Fold the leaf over to make an enclosed envelope. Fold in the sides and secure the plantain leaf with butcher's twine.
Repeat this step with all of the pockets.

Cook the chicken Pasteles

Bring a large pot of water to a boil.
Once it's boiling, add the Pasteles and allow them to boil for 30-40 minutes.
Once cooked, unwrap the pockets and serve them with a sauce or accompaniment.

Nutrition

Calories: 181kcalCarbohydrates: 33gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 413mgPotassium: 583mgFiber: 3gSugar: 5gVitamin A: 3510IUVitamin C: 24mgCalcium: 31mgIron: 2mg

Tried this recipe?Let me know how it was!