Pasteles de pollo con papa (fried chicken and potato pastelitos)
Cooking Con Claudia · ♥ 2.6K likes · 56.9K views · 9 min video
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Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 whole green onion
- 2 lb chicken breast with rib
- 5 cloves garlic cloves
- chicken bouillon
- salt
Add the chicken, green onion, garlic cloves, chicken bouillon and salt to boiling water; return to a boil and skim off the foam.
- 3 whole medium potatoes
Add the potatoes cut in small pieces; cover, reduce to medium-low and cook 25 minutes.
- 3 tbsp butter
- 3 tbsp sour cream
- adobo seasoning
- shredded cheese
Mash the potatoes with butter, sour cream and a little adobo; mix in shredded cheese; cover and set aside.
- oil
- 1 whole red bell pepper
- 1 whole green pepper
Heat a little oil in a pan on medium; saute the red bell pepper and green pepper 3 minutes.
- 2 whole green onions
- ¼ whole small white onion
- 2 cloves minced garlic cloves
- 2 whole roma tomatoes
Add green onions, white onion, minced garlic and roma tomatoes; saute 2 more minutes.
- 1 packet sazon
- adobo seasoning
- ½ can tomato sauce
- black pepper
- chopped cilantro
Add the shredded chicken, sazon, more adobo and half a can of tomato sauce; cook 3 to 5 minutes; taste for salt, add black pepper and chopped cilantro; set aside.
- 4 cup white cornmeal
- adobo seasoning
- chicken bouillon
- 2 tbsp butter
- 3 cup chicken broth
Season the cornmeal with adobo and chicken bouillon; add butter; slowly mix in warm chicken broth until the masa is hydrated; knead 5 minutes.
With wet hands, press small balls of dough flat between plastic bags in a tortillero, two rounds per pastel.
Spread potatoes on the bottom round, chicken on top, cover with the second round, press all around, fold and seal completely.
Filling and sealing
- oil
Fry in oil on medium heat, spooning a little oil over the top, until golden; flip after a couple of minutes and fry about 2 minutes more; drain.