Chicken Pie

Name: Chicken Pie (Pastelón de Pollo)
Yield: Serves 8
Cuisine: Puerto Rican
Ingredients: ½ cup milk, chilled; 2 pounds chicken pieces; 3¼ teaspoons salt; 2 teaspoons vinegar; 1 can (4 ounces) pimientos, chopped in their juice; 8 dry prunes, pitted and chopped; ¼ cup seeded raisins; ½ cup tomato sauce; 8 olives, stuffed with pimientos; 8 olives, stuffed with pimientos; 1 teaspoon capers; 4 hard-cooked eggs, chopped; 1 can (8 ounces) green peas (Petit-Pois), drained; 1 can (8 ounces) green peas (Petit-Pois), drained; 3 cups flour; 1½ teaspoons salt; 1 cup vegetable shortening, chilled; 1 tablespoon lard or vegetable oil; 1 ounce salt pork, washed and diced; 1 tablespoon lard or vegetable oil; 1 small onion, peeled, chopped; 2 ounces lean cured ham, washed and diced; 3 sweet chili peppers, seeded, chopped; 1 green pepper, seeded, chopped; 1 teaspoon whole dried orégano; 2 cloves garlic, peeled, chopped

Pastelón de Pollo

Preparation info

Serves
8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 tablespoon lard or vegetable oil
1 ounce salt pork, washed and diced

Americas
Caribbean
Puerto Rico
Pie

Method

In a caldero or skillet, heat fat. Brown rapidly salt pork and cured ham. Reduce heat to low and sauté rest of ingredients included in A until tender.
Wash chicken pieces and add, with rest of ingredients included in B. Mix over moderate heat about 3 minutes.
Add ingredients include