1 (8-ounce) skinless, boneless chicken breast half
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt, divided
1 tablespoon canola oil, divided
1/2 cup finely chopped yellow onion
2 tablespoons finely chopped green onions
2 teaspoons aji amarillo paste or powder, or 2 teaspoons paprika plus 1/4 to 1/2 teaspoon ground red pepper
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
2 cups fat-free, lower-sodium chicken broth
2 teaspoons sugar
1 1/2 teaspoons red wine vinegar
1 Yukon gold potato, diced
1/4 cup frozen green peas
1 tablespoon chopped fresh parsley
2 teaspoons unflavored gelatin
1/4 cup water
1/2 cup pitted Sicilian green olives, chopped
1/4 cup raisins
1/3 cup butter
1 tablespoon annatto (achiote) seeds
9 ounces all-purpose flour (about 2 cups)
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup warm water
1 large egg
1 teaspoon warm water
1 large egg white, lightly beaten
How to Make It
Place chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt.
Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl. Add chicken; cook 4 to 5 minutes on each side or until done. Remove chicken; shred.
Reduce heat to medium; add 1 teaspoon oil and yellow onion to pan. Cook 4 minutes or until tender, stirring occasionally. Add green onions, aji amarillo paste, cumin, and oregano; cook 1 minute, stirring constantly. Add 1/4 teaspoon pepper, 1/8 teaspoon salt, broth, sugar, vinegar, and potato; bring to a boil over high heat, stirring occasionally. Reduce heat to medium, and simmer 10 minutes or until potato is almost tender, stirring occasionally. Add shredded chicken, peas, and parsley; cook an additional 5 minutes or until potato is tender, stirring occasionally.
Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 1 minute. Add gelatin mixture, olives, and raisins to potato mixture; cook 5 minutes, stirring occasionally. Spoon into a bowl; cool 15 minutes. Cover and chill at least 8 hours or overnight.
Combine butter and annatto seeds in a saucepan; cook over low heat 5 minutes or until butter melts. Remove from heat; let stand 10 minutes. Discard annatto.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and 1/4 teaspoon salt in bowl of a stand mixer; beat at low speed using paddle attachment. Add 1/4 cup annatto butter, 1/2 cup warm water, and 1 egg; beat at medium speed 2 minutes or until dough is sticky and stretchy. Turn dough out onto a sheet of plastic wrap; shape into a rectangle. Cover and chill 30 minutes.
Preheat oven to 450°. Shape dough into 16 (1 1/4-inch) balls. Working with 1 portion of dough at a time (cover remaining dough to prevent drying), roll each portion into a 5-inch circle on a floured surface. Spoon 2 tablespoons filling into center of each circle, compacting into an oval shape. Fold dough over filling to make a half-moon shape; press edges together to seal. Hold upright so seam is on top. Starting at 1 end, pinch dough seam between finger and thumb and twist seam into rope against filling, continuing to pinch and twist until you reach other end to seal. Sealed saltea should resemble a 4-inch-long football with roped crimping on top. Place on baking sheets lined with parchment paper. Repeat procedure with remaining dough and filling (cover salteñas to prevent drying).
Add 1 teaspoon warm water and egg white to remaining annatto butter, scraping pan to remove as much butter as possible. Brush mixture over salteñas. Bake at 450° for 18 to 20 minutes or until crust is set and filling is thoroughly heated. Let stand 5 minutes before serving.