For parties and saint’s days, Cuban Americans often order a pastel de pollo from their neighborhood bakery or grocery store to serve as part of a festive buffet. It is also sold by the slice at Cuban cafés and bakeries. I like to serve this intriguing sweet and savory pie as the entrée for a light lunch accompanied by a green salad and a glass of chilled white wine.
Make the filling: Crush the garlic in a garlic press. With a fork, mash the garlic, together with the salt, cumin, pepper, and cinnamon, to a paste. Stir the garlic paste into the bitter orange juice. Place the chicken breasts in a large glass mixing bowl and pour the marinade over them. Cover and refrigerate for at least 1 hour. Remove the chicken and pat it dry with paper towels. Reserve the marinade.
Heat the oil in a large, heavy skillet over medium heat and add the chicken; cook for 4 to 5 minutes, until browned on both sides. Stir in the onion and bell pepper and sauté over medium-low heat until the onion is translucent, about 3 minutes. Stir in the tomato sauce, sherry, capers, olives, raisins, and the reserved marinade. Cover the pan, reduce the heat, and simmer for 30 minutes.
Remove the filling from the heat and let it cool while you make the crust. When cool, remove chicken, shred into bite-sized pieces, and return it to sauce.
Make the crust: Sift the flour, then sift it again with the salt, baking powder, and sugar. Set aside. In a large bowl, use an electric mixer to combine the cream cheese and butter until well blended. Gradually add the flour mixture and beat until smooth.
Divide the dough into 2 equal balls. Place each on a floured square of waxed paper and roll it into a circle about
Place one circle of the dough in a
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