Chicken Stuffed Buns.

Greetings my dear friends and hivens users, it is a pleasure to be able to share with you my recipe for Chicken stuffed buns 🐔, it is not a secret to anyone what we are living in Venezuela, where the economy and inflation is tucking us, therefore we must find a way and way to be able to replace to half feed ourselves and cover some personal expenses.

Here I am going to share my recipe with you, it is easy but it still takes some time and process to prepare, then I will start with the ingredients.

Ingredients for the chicken stew

• 1 chicken breast
• 2 red bell peppers
• 3 onions
• sweet bell pepper
• cilantro
• chives
• spices 1 teaspoon of:
• ajinomoto
• ground pepper
• oregano
• chicken cube
• salt to taste.
• hallacas (plantain) leaves
• Bacon
• Wick
• Tij

Ingredients for the bun dough

• 1 kilo of precooked flour.
• water
• pork lard
• onoto

Preparation

The first thing I am going to do is to boil the chicken, add salt to the water, a pinch of cubes and let it cook until it is well cooked. In the meantime, I wash all the vegetables very well with plenty of water and then cut them into very small squares, remove the chicken from the stove, let it cool and then proceed to shred it. I reserve

I heat a cauldron, add a drizzle of pork lard, let it heat for a few minutes, I have already chopped into small squares the bacon, I add it to the cauldron and let it brown and luckily the oil of the same giving a rich aroma and flavor.

When the bacon has released its oil, aroma and is golden brown, I begin to add the other ingredients, starting with the shredded chicken and mix, then I add the bacon and the bacon.

Once all the ingredients have been sautéed, I add a cup of the same broth in which I parboiled the chicken.

Once I added the consommé continue mixing, now I am going to add all the spices including salt and a little touch of sugar, mix again, cover and let it cook for five minutes, turn it off and set aside.

Preparation of the dough for the buns

Preparation of the dough is quite simple: water, salt, sugar to taste, precooked flour and finally the onoto prepared with pork lard 🐖. I reserve

Now it is my turn to cut the hallacas sheets, wash and dry them. Once everything is ready I take them to the table and proceed to assemble the buns.
This time I lacked photos of how to prepare the buns since I make them alone without help, plus the hygiene between the stew, the dough and the cell phone is not recommended.

But I still tell him explaining, I grab and form a small arepa with my hands, then I add two spoonfuls of chicken stew and close it. I place it on the hallacas sheet and cover it, then I tie it with wick.
I boil them for approximately thirty minutes, let them cool and keep them in the refrigerator to prevent them from getting damaged. And when I am going to sell them I take them back to heat them in water.