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3 tablespoons canola oil
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4 (5-ounce) boneless, skinless chicken thighs
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1 cup chicken stock or water
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1/2 cup drained and rinsed canned chickpeas
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1/2 cup drained pimiento-stuffed green olives, sliced
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1/2 cup tomato sauce
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1 (0.25-ounce) package sazón with coriander and annatto (such as Goya) (about 1 1/2 teaspoons)
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1/2 teaspoon kosher salt
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3 cups water
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2 cups peeled and chopped yuca
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1 cup peeled and chopped kabocha squash
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2 ripe, sweet plantains, peeled and chopped (about 1 1/2 cups)
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2 green plantains, peeled and chopped (about 1 1/2 cups)
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1 large Spanish or white onion, quartered
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4 sweet green Dominican or cubanelle peppers, chopped (about 3 cups)
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1 bunch fresh cilantro, chopped (3 cups)
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6 garlic cloves
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2 tablespoons fresh oregano, chopped
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2 (0.25-ounce) package sazón with coriander and annatto (such as Goya) (about 1 tablespoon)
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2 teaspoons kosher salt
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Parchment paper, cut into 16 (12-inch) squares
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Banana leaves (from 1 [1-pound] package), thawed if frozen, washed, and cut into 16 (12-inch) squares
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Butcher’s twine or kitchen string
Pasteles
For Chef JJ Johnson, celebrating Noche Buena, or Christmas Eve, includes cooking pasteles with family.
Nutrition Information
289
Calories
30g
Carbohydrates
21g
Protein
662mg
Potassium
4g
Fiber
6g
Sugar
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