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.

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.

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.

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.

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.