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>
Appetizer
Air Fryer Chicken Empanadas
Appetizer
Hawaiian Empanadas
Appetizer
Vegetarian Cheese and Bean Empanadas
Appetizer
Salteñas – Beef Empanadas
Appetizer
Chilean-Style Empanadas de Pino
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
The best summer recipes for your outdoor grilling
Have your grill ready this summer, and prepare easy and delicious recipes to enjoy the whole season.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
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>
Reviews
Submit your review | |