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

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.