Ingredients

• 3 tablespoons canola oil

• 4 (5-ounce) boneless, skinless chicken thighs

• 1 cup chicken stock or water

• 1/2 cup drained and rinsed canned chickpeas

• 1/2 cup drained pimiento-stuffed green olives, sliced

• 1/2 cup tomato sauce 

• 1 (0.25-ounce) package sazón with coriander and annatto (such as Goya) (about 1 1/2 teaspoons)

• 1/2 teaspoon kosher salt

• 3 cups water

• 2 cups peeled and chopped yuca

• 1 cup peeled and chopped kabocha squash

• 2 ripe, sweet plantains, peeled and chopped (about 1 1/2 cups)

• 2 green plantains, peeled and chopped (about 1 1/2 cups)

• 1 large Spanish or white onion, quartered

• 4 sweet green Dominican or cubanelle peppers, chopped (about 3 cups)

• 1 bunch fresh cilantro, chopped (3 cups)

• 6 garlic cloves

• 2 tablespoons fresh oregano, chopped

• 2 (0.25-ounce) package sazón with coriander and annatto (such as Goya) (about 1 tablespoon)

• 2 teaspoons kosher salt

• Parchment paper, cut into 16 (12-inch) squares

• Banana leaves (from 1 [1-pound] package), thawed if frozen, washed, and cut into 16 (12-inch) squares

• Butcher’s twine or kitchen string