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1
Boil the chicken breast with salt and black pepper, shred and set aside. Save the stock for the dough.
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2
Heat the butter and the oil, add onions, tomatoes, peppers, celery, leeks, garlic; in that particular order and with and interval of 5 minutes between each. This is the best sofrito ever!
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3
Add the shredded chicken to the sofrito, olives, capers, raisnins, parsley and coriander. Cook for 10 minutes and set aside to cool.
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4
In a sauce-pot melt the butter and fry the annatto/achiote for 10 minutes, let it cool for 30 minutes. Sift through a colander and keep the now colored butter aside.
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5
In a bowl add the corn-flour, chicken stock and anato-butter mix well until you have an homogenous dough. Make 14 equal balls of dough.
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6
Place on a board the banana leaves, place a ball of dough and pread it thinly with your fingers.
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7
Place two tablespoons of the filling on the dough and garnish with one prune.
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8
Fold together the corners of the banana leaves into a square, tighten it with cooking-thread.
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9
Put the Hallaca into boiling water and let it cook for at least 45 minutes. Remove from the water and drain. Place vertically in a colander so any residual water is drained. Serve warm.
