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Ingredientes
- DOUGH
- 1 lb less 2 tb all purpose flour
- 2 x egg yolks
- 1/4 lb crisco
- 1/2 c. vegetable oil
- 1/2 c. cool water
- 1 tsp salt
- 1 x 3 lb chicken or possibly 2 1/2 lb chicken breasts cut up with bones
- 2 med onions minced
- 2 x cloves garlic crushed
- 1/2 x bell pepper minced
- 4 x tomatoes peeled, seeded and minced
- 1 c. heart of palms minced
- 1/2 c. chicken stock
- 1 x bayleaf
- 1/2 tsp thyme
- 1 pch chili pepper salt and pepper to taste
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. flour
Direcciones
- Make dough: Place flour and salt in a bowl and cut in the Crisco till it resembles coarse meal. Add in the rest of the ingredients and knead to create a hard dough. Refrigerate2 hrs.
- Season chicken with salt and let stand 1 hour. Rinse. Brown chicken withou skin in the oil. Add in the onions and cook till translucent/soft, Add in the bell pepper, the garlic , the tomatoes, salt, pepper, bayleaf, thyme and chili pepper. Cover pan and simmer 25 to 30 min. Let cold in the sauce.
- Remove the bayleaf Remove chicken from the sauce and remove the bones. Cut chicken into bite size pcs. Set aside. ( you should have 1 c. sauce) If not cook it down to 1 c. or possibly add in chicken broth. Stir flour into broth and add in to the sauce in the pan. Cook till thick, stirring constantly. Cook 2 min over high heat. Return chicken pcs to thickened sauce, off the heat. Stir to combine. Let cold.
- Wash heart of palms with lemon and water. Drain well.
- Roll out dough to 1 1/2 " thick, mix in 3. Divide dough in 2 portions. Roll out first portion and line a Pyrex with it. The rolled out dough should pass the edges by 1 inch. Spoon chicken filling into dough, top with hearts of palms. roll out second portion of dough and place it on top to cover, Press edges to adhere. Cut off excess dough. Make a chimney on top. Decorate with trimmings. Brush with egg yolk 17. bake in a preheated 350 F for 30 min.
- NOTES : Freezes well.
