Pastel de Pollo = Cuban Chicken

by Vicki Brunsvold, Tastemaker in Residence

This is a Cuban chicken dish in a puff pastry. 

1 pkg Pepperidge Farm Puff Pastry sheets, thawed
6 boneless, skinless chicken thighs
Garlic powder
Olive oil
1 yellow onion, diced
1/2 green bell pepper, seeded and chopped
3 minced garlic cloves
1 6 oz can tomato paste
1/2 cup dry white wine
1/2 cup golden raisins
1/4 cup green, pimento stuffed olives, sliced
1 small jar diced pimientos
3/4 cup frozen sweet green peas, thawed
Salt & Pepper to taste
Egg wash - egg whisked with 1 Tbsp water


  1. Preheat oven to 400°
  2. Sauté chicken in large sauce pot, sprinkle with garlic powder, cook till tender. When cool, shred or dice (leftover chicken could be used)
  3. In large skillet, sauté onion, bell pepper and garlic (sofrito mixture) in olive oil for about 5-6 minutes. Add tomato paste and white wine, cooking over low heat for 5 minutes. Add cooled, shredded chicken, mix well, and add rest of ingredients, cook another 5 minutes.
  4. Line cookie sheet with parchment paper. Unfold one pastry sheet onto pan. Spread chicken/sofrito mixture all over pastry. Unfold 2nd pastry sheet and place on top of chicken. Brush egg wash over top of pastry.
  5. Cut into squares BEFORE baking.
  6. Bake around 30 minutes or until golden brown
  7. Serve warm or at room temperature