Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 cup of vegetable oil
- 1/2 cup of warm water
- 1 pound of cooked and shredded chicken
- 1/2 cup of chopped onion
- 1/2 cup of chopped red bell pepper
- 1/2 cup of chopped green bell pepper
- 1 tablespoon of tomato paste
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour, salt, and baking powder.
3. Add the vegetable oil and warm water to the bowl and mix until a dough forms.
4. Knead the dough for a few minutes until it becomes smooth.
5. Divide the dough into 8 equal portions and roll each portion into a ball.
6. Flatten each ball with a rolling pin until it is about 1/4 inch thick.
7. In a separate mixing bowl, combine the shredded chicken, chopped onion, chopped red and green bell peppers, tomato paste, cumin, paprika, salt, and pepper.
8. Mix the chicken mixture until everything is well combined.
9. Place a spoonful of the chicken mixture in the center of each flattened dough ball.
10. Fold the edges of the dough up and over the chicken mixture, pinching the edges together to seal.
11. Place the bollos on a baking sheet lined with parchment paper.
12. Brush the beaten egg over the tops of the bollos.
13. Bake the bollos in the preheated oven for 25-30 minutes or until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 18g
Carbohydrates: 31g
Protein: 18g
Sodium: 480mg
Sugar: 2g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use olive oil instead of vegetable oil.
- You can use leftover turkey instead of chicken.
Variations:
- You can add chopped jalapeño peppers to the chicken mixture for a spicy kick.
- You can add shredded cheese to the chicken mixture for extra flavor.
- You can substitute the chicken with ground beef or pork.
Tips and tricks:
- Make sure to seal the edges of the dough tightly to prevent the filling from leaking out.
- You can make the bollos ahead of time and freeze them for later use.
- Serve the bollos with a side of salsa or guacamole for dipping.
Storage instructions:
Store the bollos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bollos in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the bollos on a platter with a side of salsa and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced jalapeño peppers, or a dollop of sour cream.
Pairings:
Serve the bollos with a side of rice and beans or a simple green salad.
Suggested side dishes:
Rice and beans, green salad, or roasted vegetables.
Troubleshooting advice:
If the dough is too dry, add a little more warm water. If the dough is too sticky, add a little more flour.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bollo de Pollo is a traditional dish from Panama that is typically served as a snack or appetizer.
Flavor profiles:
Savory, slightly spicy, and slightly sweet.
Serving suggestions:
Serve the bollos warm with a side of salsa or guacamole for dipping.
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Region: Colombian