Hayacas de Pollo

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

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
Gluten-free
South America
Christmas
New Year

Ingredients

Method