Pasteles de Hoja with Stewed Chicken filling – Pisqueya

Ingredients

• 3 tbsps. annatto (achiote) oil*
• 2 lbs. boneless/skinless chicken thighs
• 1 ½ tsp Pisqueya Sazón
• 2 tsps. Pisqueya Adobo
• 1 lime
• ¼ cup sofrito
• 1 medium yellow onion, chopped
• 5 large garlic cloves, shredded
• 1 cup bell peppers (any color), chopped
• ½ cup tomato sauce
• 2 tbsps. tomato paste
• 1/3 cup Manzanilla olives, optional
• 3 tbsps. roasted peppers, chopped
• 1 cup chicken broth
• 1 tbsp. red wine vinegar
• 3 bay leaves
• 3 culantro/recao leaves (or cilantro), chopped
• Sea salt and black pepper, to taste