Chicken Pasteles En Hoja - Easy Dominican Festive Snacks
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.
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!