Hallacas Guajiras de Pollo (Chicken Hallacas)

Hallacas Guajiras de Pollo (Chicken Hallacas) could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This hor d'oeuvre has 44 calories, 6g of protein, and 1g of fat per serving. This recipe serves 30. For 41 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 301 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up onion, green beans, scallions, and a few other things to make it today. It is brought to you by My Colombian Recipes. With a spoonacular score of 48%, this dish is good. Chicken (Pollo) Famiglia, El Pollo Loco Chicken, and Pollo Gritador (Screamer Chicken) are very similar to this recipe.

Servings: 30

 

Ingredients:

Equipment:

Cooking instruction summary:

lace the chicken in a large pot. Add the onions, garlic, pepper, scallions, ground cumin, achiote, salt and water.ook over medium heat until the chicken is very tender, about 1 hour. Let it cool and shred the chicken using your hands or a fork. Place in a saucepan.Add the peas, carrots, green beans, red bell pepper, capers, salt and raisins.To prepare the masa: Place the masarepa in a large bowl, add the water, salt, achiote oil and aliños. Mix well with a wooden spoon or your hands.To assemble the hallacas: Place 1 piece of the leaf on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.Spread about 5 tablespoons of masa in the center of the banana leaves or aluminum foil, at the point where they connect and form a cross.Add about 3 tablespoons of the filling in a line down the center of each portion of the masa. Fold the banana leaves up, one of the four sides at the time, so that the leaves enclose all of the filling, like you’re making a package. Tie with butcher’s string. Continue the process until all the hallacas are wrapped and tied.Position a steamer basket inside a large pot (such as a stockpot or pasta pot). Add water and place the hallacas in the steamer basket, cover the steamer, and bring to a boil. Steam the hallacas until masa is completely cooked through and tender, about 45 minutes.Remove hallacas from the steamer and allow to cool briefly and serve with ají.

 

Step by step:

1. lace the chicken in a large pot.

2. Add the onions, garlic, pepper, scallions, ground cumin, achiote, salt and water.ook over medium heat until the chicken is very tender, about 1 hour.

3. Let it cool and shred the chicken using your hands or a fork.

4. Place in a saucepan.

Add the peas, carrots, green beans, red bell pepper, capers, salt and raisins.To prepare the masa

1. Place the masarepa in a large bowl, add the water, salt, achiote oil and aliños.

Mix well with a wooden spoon or your hands.To assemble the hallacas

1. Place 1 piece of the leaf on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.

2. Spread about 5 tablespoons of masa in the center of the banana leaves or aluminum foil, at the point where they connect and form a cross.

3. Add about 3 tablespoons of the filling in a line down the center of each portion of the masa. Fold the banana leaves up, one of the four sides at the time, so that the leaves enclose all of the filling, like you’re making a package. Tie with butcher’s string. Continue the process until all the hallacas are wrapped and tied.Position a steamer basket inside a large pot (such as a stockpot or pasta pot).

4. Add water and place the hallacas in the steamer basket, cover the steamer, and bring to a boil. Steam the hallacas until masa is completely cooked through and tender, about 45 minutes.

5. Remove hallacas from the steamer and allow to cool briefly and serve with ají.

Nutrition Information:

covered percent of daily need