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    My Colombian Recipes » Recipes » Main Dishes » Hallacas Guajiras De Pollo (chicken Hallacas)

    Hallacas Guajiras de Pollo (Chicken Hallacas)

    Nov 7, 2011 · Modified: Apr 5, 2023 by Erica Dinho · 15 Comments

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    Jump to Recipe Print Recipe

    Hallacas are a popular dish in Latin America. Like tamales this dish is traditionally eaten during the holidays. There are many filling variations of dish.

    Hallacas GuajirasPin

    What are Hayacas or Hallacas?

    They are a traditional dish from Venezuela as well as La Guajira department of Colombia. This delicious dish is usually made with precooked cornmeal (masarepa) filled with beef, pork or chicken, and vegetables, raisins and capers.

    The meat is cooked with different seasonings, spices and herbs, such as, garlic, cumin, achiote, cilantro, among others, and wrapped with banana leaves or aluminum foil. They are similar to our traditional Colombian tamales, but smaller.

    Hayacas De Pollo GuajirasPin

    Hallacas Guajiras de Pollo Recipe (Chicken Hallacas)

    Erica Dinho
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine Colombian
    Servings 8 servings
    Calories 178 kcal

    Ingredients
     

    • 3 chicken breasts bone in and skin on
    • 1 large onion diced
    • 4 garlic cloves
    • 1 large red bell pepper diced
    • 1 large green bell pepper diced
    • 4 scallions chopped
    • 4 tablespoons ground cumin
    • 3 tablespoons of achiote
    • Salt
    • 2 cups water
    • 1 cup peas fresh or frozen
    • 1 cup carrots peeled and diced
    • 1 cup green beans
    • 2 tablespoons capers
    • ¼ cup finely chopped red bell pepper
    • 3 tablespoons of raisins

    Instructions
     

    • Place the chicken in a large pot. Add the onions, garlic, pepper, scallions, ground cumin, achiote, salt and water.
    • Cook over medium heat until the chicken is very tender, about 1 hour. Let it cool and shred the chicken using your hands or a fork. Place in a saucepan.
    • Add the peas, carrots, green beans, red bell pepper, capers, salt and raisins.
    • To prepare the masa: Place the masarepa in a large bowl, add the water, salt, achiote oil and aliños. Mix well with a wooden spoon or your hands.
    • To assemble the hallacas: Place 1 piece of the leaf on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.
    • Spread about 5 tablespoons of masa in the center of the banana leaves or aluminum foil, at the point where they connect and form a cross.
    • Add about 3 tablespoons of the filling in a line down the center of each portion of the masa. Fold the banana leaves up, one of the four sides at the time, so that the leaves enclose all of the filling, like you are making a package. Tie with butcheru's string. Continue the process until all the hallacas are wrapped and tied.
    • Position a steamer basket inside a large pot (such as a stockpot or pasta pot). Add water and place the hallacas in the steamer basket, cover the steamer, and bring to a boil. Steam the hallacas until masa is completely cooked through and tender, about 45 minutes.
    • Remove hallacas from the steamer and allow to cool briefly and serve with ají.

    Notes

    *If you don't find banana leaves use aluminum foil to wrap your hallacas.
    *You can also replace the chicken for shredded pork if you prefer.

    Nutrition

    Calories: 178kcalCarbohydrates: 15gProtein: 23gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 55mgSodium: 187mgPotassium: 453mgFiber: 4gSugar: 8gVitamin A: 3565IUVitamin C: 46mgCalcium: 70mgIron: 3mg
    Keyword chicken recipe, hallacas
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!

    I didn't have banana leaves on hand, so I used aluminum foil to wrap my Chicken Hallacas.

    How to Assemble Hallacas

    Prepare the masa: Place the masarepa in a large bowl, add the water, salt, achiote oil and aliños. Mix well with a wooden spoon or your hands.

    Hallacas MasaPin

    Place 1 piece of the leaf or foil on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.

    Hayacas masa2Pin

    Spread about 5 tablespoons of masa in the center of the banana leaves or aluminum foil, at the point where they connect and form a cross. Add the filling in a line down the center of each portion of the masa.

    hayacas masa3Pin

    Fold the banana leaves up, one of the four sides at the time, so that the leaves enclose all of the filling, like you are making a package. Tie with butcher's string. Continue the process until all the hallacas are wrapped and tied.

    Hayacas 3Pin

    Position a steamer basket inside a large pot (such as a stockpot or pasta pot). Add water and place the hallacas in the steamer basket, cover the steamer, and bring to a boil. Steam the hallacas until masa is completely cooked through.

    Hayacas CookingPin

    Remove hallacas from the steamer and allow to cool briefly and serve with ají.

    Hayacas De Pollo GuajirasPin

    More Traditional Colombian Chicken Recipes to Try:

    Arroz con Pollo

    Chuleta de Pollo

    Arroz Atollado de Pollo con Chorizo

    More Arepas and Tamales Recipes

    Arepa Reina Pepiada (Arepa With Shredded Chicken And Avocado)Arepas Carisecas (Sweet Arepas)Arepas De Papa (Potato Arepas)Arepas With Beef Chili, Guacamole And CheeseArepa Con Carne A La Criolla (Arepa With Beef A La Criolla)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. grace

      November 08, 2011 at 3:55 am

      5 stars
      i appreciate the unique method here--what fabulous results!

      Reply
    2. joanne

      November 08, 2011 at 7:41 am

      5 stars
      These sound like tamales but WAY easier! Can't wait to try them...I'm a sucker for anything stuffed in cornmeal.

      Reply
    3. Lyndsey - The Tiny Skillet

      November 08, 2011 at 12:15 pm

      5 stars
      Erica, these are great I must make them soon. .. so secited that I have everything I need (I have plenty of masarepa) I'll just have to leave out the green peppers for my husband 🙂 Thanks!

      Reply
    4. Belinda @zomppa

      November 08, 2011 at 3:49 pm

      5 stars
      This is gorgeous - handy, flavorful with a kick.

      Reply
    5. Juliana

      November 08, 2011 at 5:27 pm

      5 stars
      Erica, I never had this kind of dish...reminds me of the Mexican tamales. Looks great and sure make a great meal.
      Hope you are having a nice week 🙂

      Reply
    6. Angie@Angiesrecipes

      November 09, 2011 at 12:57 am

      5 stars
      I would love this for the lunch! Looks so delicious and healthy with cornmeal wrap.

      Reply
    7. rebecca subbiah

      November 09, 2011 at 11:06 am

      5 stars
      wow these look amazing feeling so hungry now he he

      Reply
    8. Jeannie

      November 09, 2011 at 11:17 am

      5 stars
      Looks delicious! First time seeing this interesting dish...bet it tastes good too!

      Reply
    9. Chris

      November 11, 2011 at 12:17 pm

      5 stars
      These look heavenly, Erica. I happen to be smoking two pork butts right now, one specifically for tamales (it is seasoned with a green chile rub) but maybe I should make hallacas instead.

      Reply
    10. Erica

      November 22, 2011 at 4:46 pm

      5 stars
      Thank you everyone!

      Reply
    11. Fernando

      December 14, 2013 at 10:31 am

      5 stars
      Erica! Thanks so much for the recipes! Just love them.

      One question... the ingredients list calls for red bell peppers twice. I can't find where you put the second batch? Do you not add the vegetables that are used to cook the chicken in the filling?

      Thanks!

      Fernando

      Reply
      • Erica Dinho

        December 14, 2013 at 1:17 pm

        5 stars
        Fernando,
        The first batch is to cook the chicken and the second batch is for the step 3.

        3.Add the peas, carrots, green beans, red bell pepper, capers, salt and raisins.

        Reply
    12. Natalia

      March 23, 2014 at 3:57 pm

      5 stars
      Hi Erica!

      I am having so much fun with all your recipes. I also have the same question that Fernando posted in the second part about the vegetables that were cooked with the chicken, do you just use the chicken or also the veggies and water that was cooked with the chicken? If not, can you use this as a stock for rice or something else?

      Many Thanks!

      Reply
    13. Isis

      November 30, 2019 at 10:47 pm

      5 stars
      I made these, absolutely delicious! Just as I remembered them in Barranquilla. Thank you so much! They were a hit!

      Reply
    14. Karen

      January 10, 2020 at 9:26 pm

      5 stars
      Hi Erica,
      How much salt do you put in the filling part and how much salt in the masa part? I'm always so hesitant when it comes to salt because I'm so afraid for it to come out too salty or just too bland. I know salt is always to taste but what is the rule of thumb? That would help me a great deal. Thank you for sharing your recipes!

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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