Chicken Salvadoran Pasteles - Recipes | Goya Foods
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...
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Cooking tools:
- Instant-read thermometer
- Saucepan
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Baking sheet
- Fork
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Stove
Ingredients
- 2 packets GOYA® Powdered Chicken Flavored Bouillon, divided
- 2 GOYA® Bay Leaves
- 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
- 6 oz. boneless skinless chicken breast (about 1)
- 4 cups plus 3 tbsp. GOYA® Vegetable Oil, divided
- ½ cup diced onion
- 1 cup diced potato
- 1½ cups from 1 bag frozen GOYA® Peas and Carrots
- 1 cup chopped tomatoes
- 2½ cups GOYA® Masarepa - Pre-Cooked Yellow Corn Meal
- 1 packet Sazón GOYA® with Coriander and Annatto
- ¼ tsp. baking soda
- Cabbage Salad or GOYA® Salvadorian – Style Pickled vegetables
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