Perfect Chicken Salteñas

0 comments

waivio_hivecooking2 months ago3 min read

Earns commissions on purchases

Discover the secrets to crafting the perfect Chicken Salteñas, a traditional Bolivian delight, with Chef Pablo's authentic recipe. These savory pastries with a flavorful chicken filling are sure to impress at any gathering.

Ingredients

🍗 2 chicken breasts
🧅 1 kg onions, diced (brunoise)
🥔 500 g potatoes, diced
🍬 1.5 cups sugar
🍮 70 g unflavored gelatin or powdered gelatin
🌿 1/4 cup peas
🌿 1/4 cup parsley, chopped
🌿 2 tablespoons dried oregano
🧄 2 cloves of garlic, chopped
🌶️ 2 tablespoons yellow chili powder (ají amarillo)
🫒 3 tablespoons vegetable oil
🌶️ 1 teaspoon ground black pepper
🧂 4 tablespoons salt

Ingredients for the Dough:

🌾 3 kg flour
💧 1100 cc to 1200 cc cold water
🧈 600 g lard
🍬 600 g sugar
🧂 25 g salt
🌶️ 25 g annatto (achiote)

Additional Filling Ingredients:

🥚 9-10 eggs
🍇 Raisins (optional)
🫒 Olives (optional)

Other:

🫒 Oil for greasing baking trays

Instructions

1- Prepare the Filling (Jigote):

Boil the chicken breasts until cooked, then shred and set aside.
In a large pan, heat the vegetable oil over medium heat and sauté the diced onions until translucent.
Add the diced potatoes and cook until tender.
Stir in the sugar, unflavored gelatin, peas, parsley, oregano, garlic, yellow chili powder, ground black pepper, and salt. Mix well.
Add the shredded chicken and cook for another 5 minutes, ensuring everything is well integrated. Let the mixture cool.

2- Prepare the Dough:

In a large mixing bowl, combine the flour, sugar, salt, and annatto.
Gradually add the cold water, mixing continuously, until a dough forms.
Knead in the lard until the dough is smooth and elastic. Cover and let it rest for 30 minutes.

3- Assemble the Salteñas:

Preheat the oven to 175°C (347°F). Grease the baking trays with oil.
Divide the dough into small balls, approximately the size of a golf ball.
Roll out each ball into a thin circle, about 3mm thick.
Place a generous tablespoon of filling in the center, add optional raisins, olives, and a slice of hard-boiled egg.
Fold the dough over the filling and pinch the edges to seal, creating a pleated edge if desired.
Arrange the salteñas on the prepared baking trays.

4- Bake:

Bake for 25-30 minutes or until the dough is golden brown.

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1.5 hours
Servings: Makes approximately 40 salteñas
Calories per Serving: Approximately 150
Proteins: 5g
Fats: 6g
Carbohydrates: 21g
Equipment: