Quick Hallaca Corn Dough Parcels with Annatto Chicken, Olives and Raisins

By AislePrompt Editorial · Published 2026-10-14 · Updated 2026-10-14

A weeknight version of the Venezuelan holiday classic: annatto-tinted corn dough wrapped around a sweet-savory chicken stew with olives, capers and raisins, then steamed in banana leaves until tender. This Venezuelan-inspired quick recipe (gluten-free), ready in about 55 minutes, pairs warm chicken broth, annatto (achiote) oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 precooked white corn flour (harina P.A.N.)
• 2 1/2 cups warm chicken broth
• 4 tablespoons, divided annatto (achiote) oil
• 1 teaspoon salt
• 2 cups shredded cooked chicken thighs
• 1 small yellow onion, finely diced
• 1/2 red bell pepper, finely diced
• 2 cloves garlic, minced
• 2 scallions, sliced
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dark brown sugar (or grated papelón)
• 1/2 teaspoon ground cumin
• 12 pimento-stuffed green olives, halved
• 2 tablespoons raisins
• 1 tablespoon capers, drained
• 1/4 cup roasted red pepper strips
• 6 pieces banana leaves, cut into 10-inch squares (or foil)
• as needed kitchen twine

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Instructions

1. Step 1: Mix the corn flour, salt, 3 tablespoons annatto oil and warm broth in a bowl. Knead 2 minutes into a soft, smooth dough; cover and rest 5 minutes.
2. Step 2: Heat the remaining 1 tablespoon annatto oil in a skillet over medium-high heat. Sauté onion, bell pepper, garlic and scallions for 4 minutes until soft.
3. Step 3: Stir in tomato paste, Worcestershire, brown sugar and cumin, then add the shredded chicken and a splash of water. Simmer 3-4 minutes until thick and glossy. Season with salt.
4. Step 4: Wipe the banana leaves clean and pass them briefly over a flame or hot pan to make them pliable. Brush each with a little annatto oil.
5. Step 5: Divide the dough into 6 balls. Press each ball into a thin 6-inch round in the center of a leaf.
6. Step 6: Spoon chicken filling onto the center of each round and top with 2 olive halves, a few raisins, capers and a red pepper strip.
7. Step 7: Fold the leaf so the dough edges meet and seal over the filling, then fold the leaf into a tight rectangle and tie with twine.
8. Step 8: Steam the parcels in a covered pot over simmering water for 20-25 minutes until the dough is firm. Rest 3 minutes, unwrap and serve.