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Pastelitos de Pollo


• 2 pounds of Boneless Chicken Thighs

• 2 tablespoon or Rice Vinegar

• 2 cups of Corn Flour

• 1 teaspoon of Baking Soda

• 1 cup of Warm Water

• 1 tablespoon of Seasoned Annatto

• 3 tablespoon of Olive Oil

• 2 teaspoon of Worcestershire sauce

• 1 cup of Frying Oil

• 1 Diced Potato

• 1/2 cup Chicken Broth

• ½ Diced Red Onion

• ½ Green Pepper

• 4 Cloves of Minced Garlic

• Pepper

• Salt

• 1 teaspoon of Oregano

• 1 Bay Leaf

• ½ cup of Red Wine

• ½ cup of Spicy Chimol

• Mixed Cabbage


• Season chicken thighs with 1 tbsp of rice vinegar, salt and pepper.

• Heat olive oil in skillet on medium/high heat.

• Saute chicken in skillet, and add red onion, green pepper and garlic. Cook for about 5 minutes.

• Add red wine, worcestershire sauce, oregano, bay leaf and chicken broth. Simmer for 15-20 minutes.

• Add potato, cook for additional 10 minutes or until potato is soft.

• Combine mixed cabbage, 1 tbsp rice vinegar, olive oil, salt and pepper in bowl. Refrigerate.

• In a seperate bowl, mix corn flour, water, baking soda, annatto, salt and pepper. If mix feels too dry, add water.

• Form ball in hand and press down to form small tortilla.

• Add tablespoon of chicken mixture to each tortilla, fold in half to form pastelito shape. Use fork to seal edges.

• Add frying oil to seperate pot and heat to 350 degrees.

• Cook pastelito in oil until crispy.

• Serve two pastelitos topped with mixed cabbage and with side of Spicy Chimol.

You can find this recipe, and many more in my cookbook Honduran Kitchen. Now on Amazon.

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