1. In a blender or food processor mix the parsley, onions, tomatoes, red pepper, garlic and cilantro.
2. Heat ¼ cup of oil in a large pot and add the mixture. Bring to boil and simmer for 5 minutes, add salt, pepper, cumin and the wine.
3. Add chicken bouillon cubes and water. Simmer at low heat for 20 minutes.
4. Remove chicken breasts cut in to medium-sized pieces.
5. In a bowl mix cornstarch with water and chicken broth, knead until the mixture is soft. Add salt, remaining ¼ cup of oil and color (paprika).
6. Cut plantain leaves or plastic food wrap into squares.

ASSEMBLY:

1. Place the corn dough in the middle of each plantain leaf or piece of plastic wrap. Spread doe out in to a circle. In the center of the spread-out dough, place a tablespoonful of the cooked chicken stew or “guiso” and add capers, olives and raisins.
2. Finish the Hallaca by folding over the dough so that none of the stew is showing. Do so by folding sides over each other in a rectangular shape.
3. Once the dough has been folded and it is now in a rectangular shape, wrap the dough packet up in the plantain leaf itself or plastic wrap.
4. Lastly, tie the “packages” up, as you would a gift, with cooking twine.
5. Place them in boiling water and let cook for approximately 1 1/2 hours.
6. Remove from water and serve. Be careful when opening the leaves or plastic wrap since the contents will be very hot.

This recipe is also available on our Hispanic website, Hallacas (Tamales Pequeños).

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