Chicken Hallacas Wrapped in Banana Leaves

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Venezuelan festive tamales with seasoned shredded chicken and vegetables wrapped in banana leaves and steamed to tender perfection. This Latin American-inspired chicken recipe, ready in about 105 minutes, pairs pre-cooked white cornmeal (masarepa), chicken breast, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups pre-cooked white cornmeal (masarepa)
• 1 lb, cooked and shredded chicken breast
• 1 medium, finely chopped onion
• 1, finely chopped red bell pepper
• 3, minced garlic cloves
• 1/4 cup, sliced green olives
• 2 tbsp capers
• 3 tbsp tomato paste
• 1 cup chicken broth
• 1/4 cup annatto oil or vegetable oil
• 6 large sheets, softened banana leaves
• 1 tsp salt
• 1/2 tsp black pepper
• for wrapping aluminum foil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a skillet, heat 1/4 cup annatto or vegetable oil over medium heat. Add 1 medium chopped onion, 1 chopped red bell pepper, and 3 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 3 tbsp tomato paste, 1 tsp salt, and 1/2 tsp black pepper; cook for 2 minutes to deepen flavors.
3. Step 3: Add 1 lb cooked shredded chicken, 1 cup chicken broth, 1/4 cup sliced green olives, and 2 tbsp capers. Simmer for 10 minutes until the mixture thickens slightly.
4. Step 4: In a large bowl, combine 2 cups pre-cooked white cornmeal with warm water (about 1 1/4 cups) and a pinch of salt to form a soft dough.
5. Step 5: Lay one softened banana leaf sheet flat, spread a 1/2-inch thick layer of cornmeal dough (about 1/3 cup) in the center, then add 2-3 tbsp of the chicken filling on top, and cover with another 1/4 cup cornmeal dough layer.
6. Step 6: Fold the banana leaf tightly around the filling into a rectangular packet and wrap securely with aluminum foil.
7. Step 7: Place wrapped hallacas in a large steamer basket, cover, and steam over boiling water for 1 hour until the dough is firm and cooked through.
8. Step 8: Remove carefully, unwrap, and serve warm for a traditional Venezuelan holiday dish.