Ingredients (4 people)

For the filling

1 onion, 3 cloves of garlic, 4 chicken breasts, medium leek, 125 ml (4.2 oz) tomato sauce, a pinch of salt, oregano (to taste), salt (to taste), olive oil

For the bitter orange sauce

5 bitter oranges, 3 cloves of garlic, 10 sliced chilies, 1 pinch of salt, 1 tbs. black pepper corns, thyme (to taste), oregano (to taste)

For the dough

250 g (8.4 oz) squash, 1 kg (35.3) yucca, 60 ml (2 oz) milk, 60 ml (2 oz) water, 4 tbs. butter, 1 tsp. garlic powder, 1 annatto seeds

To wrap

3 banana leaves, kitchen twine



For the filling

Step 1. Cook the chicken with the onion, oregano, garlic and a teaspoon of salt in a pot until the chicken is very soft. Remove and set aside

Step 2. When the chicken cools, shred it.

Step 3. Make the bitter orange sauce: squeeze the juice of the oranges into a jar and add oregano, thyme, peppercorns, garlic cut in half and sliced chili pepper. Reserve in the fridge at least one day. Blend the mixture.

Step 4. Cut the leeks into rings and fry them in a pan with a drizzle of olive oil. When it is a light golden, add the shredded chicken, tomato sauce and bitter orange sauce. Save a little sauce for the end.

Step 5. Season to taste. Sauté for about 3 minutes over medium heat, remove the mixture.

For the dough

Step 6. Finely grate the yucca and squash. With the help of a cotton cloth, wring them out. Remove all the liquid you can. Set aside.

Step 7. In a saucepan, mix milk and water, boil over low heat until the liquid is reduced by half. Strain and mix with the yucca and squash.

Step 8. Add to this mixture butter, annatto seeds, salt and garlic. Mix well and set aside.

To wrap

Step 9. Cut the banana leaves into squares. Wash and set aside.

Step 10. Spread 3 tablespoons of the dough in the center of each of the squares of banana leaves.

Step 11. Put 1 tablespoon of filling in the center. On top add another 3 tablespoons of the dough surrounding the meat.

Step 12. Fold the sheet over the dough into an envelope and tie tightly with the twine.

Step 13. Boil in water for 30 minutes.

Step 14. Unpack before serving.

CHEF’S TIP: When preparing the dough, it is important to drain the yucca and squash mixture well to obtain a consistent texture.