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
• About a 2/3 cup annatto (achiote) oil*
• 2 lbs. yautía (or malanga), peeled
• 1 1/2 lb. yuca, peeled
• 1 lb. unripe bananas
• 1 lb. pumpkin, peeled
• 1 tsp Pisqueya Sazón
• 1 tsp Pisqueya Adobo
• 1 cup chicken or vegetable broth (you can also use the liquid from the chicken stew)
• 24 12”x12” parchment paper sheets
• Banana leaves, washed, pat dried and cut into 24 - 8”x8” squares
• 12 45” long of kitchen twine strings
• 5 culantro/recao leaves, chopped