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1
Poach the Chicken
25 Mins
Gentle simmer, about 85°C (185°F)
Put the chicken breasts in a pot, cover with cold water, add a pinch of salt and the bay leaf, and bring to a gentle simmer — never a rolling boil. Poach for 20–25 minutes, until the chicken reaches 74°C (165°F) in the thickest part. Lift it out, let it cool, and shred it into thin strips with two forks. Keep 60 ml of the poaching liquid if you need it to loosen the stew.
A rolling boil makes the chicken tough and stringy — keep the water barely trembling and the meat stays tender.
Done when: Chicken shreds easily and reads 74°C (165°F) inside.
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2
Make the Chicken Stew
20 Mins
Medium heat
Heat the olive oil in a wide pan over medium heat and sauté the onion, leek and red pepper for about 6 minutes, until soft. Add the garlic and cumin and cook 1 minute more, then pour in the white wine and let it bubble for 2 minutes. Stir in the grated tomato, the panela, the Worcestershire sauce and the mustard, and simmer 5 minutes until thick. Fold in the shredded chicken, the raisins, the olives, the capers and the scallion, season with the remaining salt, the pepper and the oregano, and cook 3 minutes more. Remove the bay leaf and let the stew cool completely — it must be cold before it goes into the pie.
The stew should be thick enough to mound on a spoon — a wet filling soaks through the fragile crust and the base will not hold.
Done when: A thick, glossy stew that mounds on a spoon, cooled to room temperature.
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3
Make the Polvorosa Dough
15 Mins
Room temperature
Sift the flour, corn starch, baking powder and 3 g of the salt into a bowl. In a second bowl, beat the butter and sugar with an electric mixer until pale and creamy, then beat in the 3 yolks one at a time. Add the dry mixture in stages, mixing gently, and sprinkle in the cold water only until the dough just comes together into a soft ball. It will feel fragile and crumbly — that is the polvorosa texture, not a mistake.
Do not knead this dough: press it together with your hands and stop as soon as it holds. Kneading makes it tough and it will not crumble.
Done when: A soft, pale ball that holds together but crumbles easily at the edges.
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4
Chill the Dough
30 Mins
Fridge, about 4°C (39°F)
Divide the dough into two pieces, one slightly larger than the other, flatten each into a disc, wrap in cling film and chill in the fridge for 30 minutes. Cold dough rolls out without tearing and keeps its shape in the oven.
If the dough feels too soft to roll, chill it for 15 minutes more — warm polvorosa dough falls apart in your hands.
Done when: Firm, cold discs that roll out without sticking or tearing.
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5
Assemble With a Lattice Top
15 Mins
Room temperature
Heat the oven to 180°C (350°F). Roll the larger disc out between two sheets of baking paper to about 4 mm thick — the dough is fragile, so patch any cracks with scraps and press them in. Line a greased 24 cm pie dish, spoon in the cold stew and spread it level. Roll out the second disc and cut it into strips about 2 cm wide, then weave them over the filling into a lattice. Use any scraps to cut small stars or hearts and set them on top. Brush the whole top with the remaining beaten yolk.
Rolling between paper is the trick — the dough cannot be lifted off a floured bench without breaking, but paper lets you flip it straight into the dish.
Done when: A neat pie with a woven lattice, decorated with cut-outs and brushed golden with yolk.
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6
Bake Until Golden
35 Mins
180°C (350°F)
Bake at 180°C (350°F) for 35 minutes, until the lattice is deep golden and the filling is bubbling gently at the edges and hot right through — the centre should read 74°C (165°F). If the top browns too fast, lay a loose sheet of foil over it for the last 10 minutes.
Let the pie rest 15 minutes before slicing — the crumbly crust needs that time to set, or the first slice will collapse.
Done when: Deep golden lattice, bubbling edges, and a centre at 74°C (165°F).
auto_awesome Finishing Touches & Plating
Rest the pie for 15 minutes, then cut it into 8 slices with a sharp, thin knife — saw gently rather than pressing down, or the crumbly crust will shatter. Serve warm, with a green salad on the side.
Venezuela
3h
