Hayacas de Pollo

Name: Hayacas de Pollo (Chicken Hayacas)
Yield: Forty 3- by 1½-inch hayacas
Cuisine: Colombian
Ingredients: ¼ cup minced green onion; 12 bijao* or plantain leaves; ¼ cup minced red bell pepper; 3 tablespoon minced celery; 1 teaspoon prepared mustard; 5 tablespoons diced green pepper; ¾ cup diced onion; 1 chicken bouillon cube; 2 whole chicken breasts, skins removed; 2 teaspoons salt; 1 teaspoon salt; ¼ teaspoon pepper; ½ cup oil; ¼ teaspoon curry powder; 2 teaspoons minced garlic; ½ cup minced scallion; 5½ cups chicken stock (use the broth from cooking the chicken for the filling and top up with commercial broth); 3 cups yellow cornmeal; 3 tablespoon butter; ¼ cup minced cilantro; 1 cup grated carrots

Chicken Hayacas

Preparation info

Forty
3- by 1½ inch hayacas

Difficulty
Medium

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

Hayacas vary throughout different regions in Colombia, from the coast, to the Santanderes, the plaíns of Arauca, and the Llanos Orientales. They are eaten especially on festive occasions like Christmas, New Year and Carnival. Some hayacas are prepared with pork and others with chicken; some have peas and potatoes and other don’t. Here’s a great hayaca recipe for you to enjoy.

Ingredients

Americas
Colombia
Main course
Christmas
Gluten-free
New Year

Ingredients

Method