Chicken Salvadoran Pasteles
A true Central American dish, these Chicken Salvadoran Pasteles are a perfect appetizer to enjoy anytime. They’re easy to make with GOYA® Masarepa – Pre-Cooked Yellow Corn Meal, shredded chicken breast and a few other ingredients like potato, tomato, carrot, and onion; all seasoned with Sazón GOYA® with Coriander and Annatto. Serve with a delicious curtido or your favorite sauce.
Total Time
90m
Prep Time:45m
Yields:12 Servings
Ingredients
2 packets
1 tsp.
6 oz.
<p>boneless skinless chicken breast (about 1)</p>
4 cups
plus 3 tbsp. GOYA® Vegetable Oil, divided
½ cup
<p>diced onion</p>
1 cup
<p>diced potato</p>
1½ cups
from 1 bag frozen GOYA® Peas and Carrots
1 cup
<p>chopped tomatoes</p>
¼ tsp.
<p>baking soda</p>
To serve
Cabbage Salad or GOYA® Salvadorian-Style Pickled Vegetables
Directions
Step 1
<p>To medium saucepan set over medium-high heat, add 5 cups water, 1 packet chicken bouillon, bay leaves, 1/2 tsp. Adobo. Bring to a boil, add chicken and bring back to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 12 to 15 minutes or until chicken is tender and cooked through and an instant-read thermometer registers 165°F when inserted into thickest part of chicken.</p>
Step 2
<p>Transfer chicken to cutting board (reserving poaching liquid) and let cool slightly. Using 2 forks, shred chicken.</p>
Step 3
<p>In large skillet set over medium heat, add 2 tbsp. oil. Add onion and cook, stirring occasionally, for 2 to 3 minutes or until softened. Add potato and 1/4 cup poaching liquid and cook, stirring occasionally, for 8 to 10 minutes or until tender. Add peas and carrots and tomatoes and cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender-crisp. Add chicken and 2 tbsp. poaching liquid; stir to combine, then remove from heat.</p>
Step 4
<p>Meanwhile, in medium bowl, stir together Masarepa, remaining packet chicken bouillon, packet Sazón, baking soda and remaining Adobo. Gradually stir in 2 1/2 cups poaching liquid and 1 tbsp. oil to form a soft dough. Knead for 5 minutes or until smooth.</p>
Step 5
<p>Divide dough evenly into 12 small balls. Using wet hands, flatten balls into 5-inch discs and arrange in single layer on work surface or baking sheet. Divide chicken mixture evenly among discs and fold in half to enclose filling, pressing edges to seal.</p>
Step 6
<p>In large, high-sided skillet set over medium heat, add remaining oil and heat to 350°F or until shimmering. In batches to avoid crowding, cook pasteles, flipping once, for 3 to 5 minutes or until golden and crispy. Transfer to paper towel–lined plate to drain. Serve with cabbage salad or <em>Salvadorian-Style Pickled Vegetables.</em></p>
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Chicken Salvadoran Pasteles
Prep Time: 45m
Total time: 90m
Yields: 12 Servings
<p>A true Central American dish, these <em>Chicken Salvadoran Pasteles</em> are a perfect appetizer to enjoy anytime. They’re easy to make with GOYA® <a title="Masarepa – Pre Cooked Yellow Corn Meal" href="https://goya.com/en/products/masarepa-pre-cooked-yellow-corn-meal" data-udi="https://goya.com/en/products/masarepa-pre-cooked-yellow-corn-meal">Masarepa – Pre-Cooked Yellow Corn Meal</a>, shredded chicken breast and a few other ingredients like potato, tomato, carrot, and onion; all seasoned with <a title="Sazon with Coriander and Annatto" href="https://goya.com/en/products/sazon-with-coriander-and-annatto" data-udi="https://goya.com/en/products/sazon-with-coriander-and-annatto">Sazón GOYA® with Coriander and Annatto</a>. Serve with a delicious <em>curtido</em> or your favorite sauce.</p>
Ingredients
2 packets
1 tsp.
6 oz.
<p>boneless skinless chicken breast (about 1)</p>
4 cups
plus 3 tbsp. GOYA® Vegetable Oil, divided
½ cup
<p>diced onion</p>
1 cup
<p>diced potato</p>
1½ cups
from 1 bag frozen GOYA® Peas and Carrots
1 cup
<p>chopped tomatoes</p>
¼ tsp.
<p>baking soda</p>
To serve
Cabbage Salad or GOYA® Salvadorian-Style Pickled Vegetables
Directions
Step 1
<p>To medium saucepan set over medium-high heat, add 5 cups water, 1 packet chicken bouillon, bay leaves, 1/2 tsp. Adobo. Bring to a boil, add chicken and bring back to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 12 to 15 minutes or until chicken is tender and cooked through and an instant-read thermometer registers 165°F when inserted into thickest part of chicken.</p>
Step 2
<p>Transfer chicken to cutting board (reserving poaching liquid) and let cool slightly. Using 2 forks, shred chicken.</p>
Step 3
<p>In large skillet set over medium heat, add 2 tbsp. oil. Add onion and cook, stirring occasionally, for 2 to 3 minutes or until softened. Add potato and 1/4 cup poaching liquid and cook, stirring occasionally, for 8 to 10 minutes or until tender. Add peas and carrots and tomatoes and cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender-crisp. Add chicken and 2 tbsp. poaching liquid; stir to combine, then remove from heat.</p>
Step 4
<p>Meanwhile, in medium bowl, stir together Masarepa, remaining packet chicken bouillon, packet Sazón, baking soda and remaining Adobo. Gradually stir in 2 1/2 cups poaching liquid and 1 tbsp. oil to form a soft dough. Knead for 5 minutes or until smooth.</p>
Step 5
<p>Divide dough evenly into 12 small balls. Using wet hands, flatten balls into 5-inch discs and arrange in single layer on work surface or baking sheet. Divide chicken mixture evenly among discs and fold in half to enclose filling, pressing edges to seal.</p>
Step 6
<p>In large, high-sided skillet set over medium heat, add remaining oil and heat to 350°F or until shimmering. In batches to avoid crowding, cook pasteles, flipping once, for 3 to 5 minutes or until golden and crispy. Transfer to paper towel–lined plate to drain. Serve with cabbage salad or <em>Salvadorian-Style Pickled Vegetables.</em></p>
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