Authentic Chicken Empanadas Empanadas De Pollo Recipes

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EMPANADAS DE POLLO (CHICKEN EMPANADAS)



Empanadas De Pollo (Chicken Empanadas) image

These are delicious. Not very healthy but so tasty you won't mind indulging. The filling I use for these is #378725 .

Provided by cervantesbrandi

Categories     Meat

Time 1h30m

Yield 60 empanadas

Number Of Ingredients 13

2 lbs fresh prepared masa harina flour (Note ( the system says flour, masa is not flour it will be wet and have the consistency of play doug)
1 cup masa harina flour (maseca brand preffered)
3/4 cup white flour
2 teaspoons salt
water
4 cups oil (for frying)
4 chicken breasts (bone in skin on)
1 chicken bouillon cube
10 roma tomatoes (chopped)
1 white onion (minced)
1 tablespoon oregano
4 garlic cloves (minced)
2 tablespoons oil

Steps:

  • Place the chicken breasts and bouillon cube in a sauce pan. Cover with water and bring to a boil. Simmer the chicken for 45 minutes to an hour until tender enough to shred.
  • While the chicken is cooking, heat the oil in a saute pan, add the onions. Saute for 5 minutes on medium heat or until onions are soft and translucent.
  • Add in the tomatoes and cook until mushy about 10 minutes. Add in the garlic and cook for 1 minute. Then using a bean or potato masher mash the tomatoes until they are broken up (about 10 good mashes). Add the oregnao, salt to taste. Then turn the heat off of the tomatoes and set them aside.
  • Pull the meat out of the sauce pan and set aside to cool.
  • In a large bowl combine the fresh masa, corn flour and white flour. Once all is combined add ¼ cup water at a time until dough is easy to knead and slightly sticky. I usually add around ½ to 1/3 cups water.
  • Add in the salt and knead the dough for 2 minutes to make sure the salt is incorporated.
  • Shape the dough into egg size balls and flatten slightly into discs.
  • Shred the chicken into thin shreds and add it to the tomato mixture. Stir and set aside.
  • Press each disc in a tortilla press or between two sheets of plastic until it is flat and around ¼ inch thick.
  • As you press each empanada fill with approx 1 tbsp of the chicken mixture on one side, then fold the other side over and press the edges together. Then peel away the plastic and drop the empanada in oil for frying.
  • I serve these with salsa, chile de arbol, sour cream and shredded lettuce. Enjoy!

Nutrition Facts : Calories 220.1, Fat 16.6, SaturatedFat 2.3, Cholesterol 6.2, Sodium 97.5, Carbohydrate 14.9, Fiber 1.8, Sugar 0.5, Protein 3.9

EMPANADAS DE POLLO (EASY CHICKEN EMPANADAS)



Empanadas de Pollo (Easy Chicken Empanadas) image

Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!

Provided by Fioa

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 45m

Yield 12

Number Of Ingredients 10

cooking spray
1 tablespoon butter
1 cup chopped green onions
2 cloves garlic, chopped
1 ½ cups chopped cooked chicken
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground black pepper
12 empanada pastry discs
1 egg, lightly beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
  • Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
  • Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
  • Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
  • Bake in the preheated oven until golden, about 20 minutes.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 21 g, Cholesterol 29.3 mg, Fat 5.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 1.6 g, Sodium 398.5 mg, Sugar 0.3 g

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)



Authentic Chicken Empanadas (Empanadas de Pollo) image

My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!

Provided by NatalieC

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h10m

Yield 12

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup warm water
¼ cup vegetable oil
2 tablespoons vegetable oil
1 pound shredded, cooked chicken
½ medium onion, diced
½ green bell pepper, diced
⅛ cup chopped fresh cilantro
⅛ cup sliced green olives
3 cloves garlic, crushed
1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
1 tablespoon tomato paste
salt and ground black pepper to taste
1 cup vegetable oil for frying

Steps:

  • Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
  • Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
  • Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 25.1 g, Cholesterol 29.5 mg, Fat 14 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 859.9 mg, Sugar 0.6 g

EMPANADAS DE POLLO (CHICKEN EMPANADAS)



Empanadas de Pollo (Chicken Empanadas) image

Chicken empanadas are easy and fun to make, and they are excellent for lunch boxes or for a snack on the go. For best flavor, make the filling ahead.

Provided by Marian Blazes

Categories     Appetizer     Dinner     Lunch     Snack

Time 3h25m

Number Of Ingredients 26

For the Dough:
4 cups flour
1 1/2 teaspoons salt
3 tablespoons sugar
3/4 cup lard (or vegetable shortening; chilled)
2 tablespoons butter (chilled)
2 egg yolks
3/4 cup water
For the Filling:
2 to 3 chicken breasts (boneless, skinless)
1 bouillon cube (chicken)
1​ bay leaf
Water (to cover and boil the chicken)
1/4 cup vegetable oil
2 large onions (chopped)
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon​ chili powder (or to taste)
1 1/2 tablespoons sugar
Salt (to taste)
Freshly ground black pepper (to taste)
3 hard-cooked eggs (chopped)
1/2 cup green olives (sliced)
For Brushing:
1 large egg yolk
1 tablespoon water

Steps:

  • Gather the ingredients.
  • Place the flour in a medium bowl and stir in the salt and sugar.
  • Add the chilled lard and butter, and with the help of 2 knives or a pastry cutter, cut the fats into the flour until you have a sandy mixture.
  • In a small bowl, whisk the egg yolks with 3/4 of the cup of water.
  • Stir 1/2 cup of the water-egg mixture into the flour, a little bit at a time, until the dough starts to come together.
  • Knead the dough, adding more of the water-egg mixture as needed, until the dough is smooth. If the dough feels dry, add the remaining 1/4 cup of water 1 tablespoon at a time. The dough might feel shaggy but will be pliable yet firm once thoroughly chilled.
  • Add an additional pinch of salt if you'd like savory crusts.
  • Cover the dough with plastic wrap and refrigerate for 1 hour.
  • When ready to use, the dough should be soft and smooth, not elastic. If you poke a hole in the dough with your finger, the indentation should remain.
  • Gather the ingredients.
  • Place the chicken in a medium saucepan. Crumble the bouillon on top and add the bay leaf. Cover with water and bring it to a boil.
  • Once the liquid is boiling, lower to a simmer and cook until the chicken is cooked through, 15 to 20 minutes, Remove from heat and let the chicken breasts cool in the broth.
  • Shred chicken into small pieces.
  • Moisten the shredded chicken with 2 tablespoons of the cooking liquid. Set aside.
  • Heat the oil in a large skillet on medium heat. Add the onions, paprika, cumin, chili powder, sugar, and salt and pepper. Stir to combine.
  • Cook over low heat until the onions are soft and transparent, and the mixture has a lively orange color, 15 to 20 minutes. Taste and add more chili powder if desired.
  • Remove the mixture from the heat and stir in the chicken. Let the filling cool for at least 30 minutes. Some cooks choose to refrigerate overnight, but as long as the filling is not too hot, you can proceed to finish the filling and assemble the empanadas.
  • Add the hard-boiled eggs and olives to the filling.
  • Mix the egg yolk with the water. Set aside.
  • Divide the empanada dough into 10 to 15 golf ball-sized pieces. Roll each one into a smooth ball.
  • Let the divided dough rest for 5 minutes.
  • Meanwhile, position a rack in the center of the oven and heat to 425 F. On a lightly floured surface, roll each ball of dough into a circular shape of about 6 inches in diameter.
  • Spoon 2 to 3 tablespoons of filling into the middle of the circle. You want a good amount of chicken but not enough to overfill the disc of dough.
  • Lightly brush the edges of the dough along the bottom half of the circle with water.
  • Fold the top half of the circle over the filling to form a semicircle. Firmly press the edges together to seal.
  • Brush the pressed edge with water and fold the edge over itself, pinching and crimping as you go to make a braid-like effect.
  • Place empanadas on a lightly oiled baking sheet. Brush each empanada with the egg yolk and water mixture.
  • Bake for 15 to 20 minutes, until golden brown and slightly puffed. Serve warm or at room temperature.

Nutrition Facts : Calories 661 kcal, Carbohydrate 60 g, Cholesterol 231 mg, Fiber 3 g, Protein 20 g, SaturatedFat 12 g, Sodium 794 mg, Sugar 9 g, Fat 38 g, ServingSize 10 to 15 Empanadas, UnsaturatedFat 0 g

CHICKEN EMPANADAS - COLOMBIA - EMPANADAS DE POLLO



Chicken Empanadas - Colombia - Empanadas De Pollo image

Now it is time for a party! My middle son got married to a most wonderful girl and we are welcoming them home from their honeymoon with a small family get-together. As a family favorite, my empanadas will be the principal side dish, along with various and sundry goodies. Everything is ready, I have everything prepared, including the masa. But, alas, in my excitement, I did not realize that I had run out of ground beef! With no time to spare, it is time to improvise. "I'll make chicken empanadas!" I thought. With no previous experience in the matter, I just grabbed 6 chicken thighs, cooked them and pulled the meat apart. So, below you will find my improvisation which, if I say so humbly, turned out as good or better than my beef empanadas. I love when an "experiment" is a success!

Provided by Fabio

Categories     For Large Groups

Time 3h

Yield 50 serving(s)

Number Of Ingredients 19

6 large chicken thighs (skin on for flavor)
2 stalks celery (cut in half)
1 white onion (cut into large chunks)
6 garlic cloves (peeled, whole)
1 carrot (cut into 4 inch chunks)
1 tablespoon kosher salt
1 tablespoon ground cumin
2 lbs cornmeal (Yellow or white, preferably Goya brand)
3 -4 cups chicken broth (for use with the dry corn meal)
2 tablespoons dark brown sugar
2 tablespoons cassava meal (yuca starch)
1 tablespoon ground cumin (for the masa) (optional)
2 bunches green onions, cut into 1/4 bits
2 medium tomatoes, chopped into small chunks
1 bunch fresh cilantro, finely chopped
1/4 cup margarine or 4 tablespoons your favorite cooking oil
3 medium potatoes (cut into 1/2 inch chunks and boiled)
1 teaspoon garlic powder
1 teaspoon ground black pepper

Steps:

  • The Chicken.
  • - Place chicken thighs in a large pot with 8 cups of boiling water.
  • - Add the celery, onion, garlic, Kosher salt and cumin.
  • - Boil over medium heat for approximately 1 hour (or until chicken is cooked).
  • - With a slotted spoon, carefully remove chicken from the pot, place it in a bowl and cover with a kitchen towel. Allow it to cool until safe to handle.
  • - Cover the pot and continue to cook the stock on low heat.
  • - Once the chicken has cooled, remove the skin and the bones. Drop the bones and skin into the stock pot, cover and continue to cook. With your fingers, pull the chicken meat apart so it resembles shredded meat. Put into a bowl, cover and refrigerate.
  • - Allow the chicken stock to boil on low heat for another hour. Using a sieve, separate the broth from all the rest of the ingredients and allow it to cool for about 30 minutes. Discard the stock ingredients.
  • The Dough.
  • - Mix all the dry ingredients together (corn meal, brown sugar, yuca starch and optional cumin) in a large bowl and begin to add the chicken broth until you have a smooth, humid, easy to work dough. I usually add two cups and work the dough with my hands. Then, I add the chicken stock 1/2 cup at a time until I get the consistency I need.
  • - Cover the bowl and let the "masa" rest for about one hour in the refrigerator.
  • The Filling.
  • - In a frying pan, heat the butter, margarine or oil over medium heat and saute the onions and tomatoes. (Here you can add cumin to taste).
  • - In a large bowl, combine the chicken, potatoes, chopped cilantro, garlic powder and pepper.
  • - Add the sauteed onion-tomato mixture and stir until well blended. Check for salt and adjust spices to your liking.
  • The Empanada.
  • - Now, if you have a tortilla press, you're sitting pretty for the next step. If you don't have one, two pieces of 1" wood about 8" square will do just fine. Lacking that, anything flat and a counter top will work. Or, if you feel adventurous, you can use your own two little hands!
  • - Roll the "masa" (dough) into little balls about 1" in diameter. Cover the bottom part of the tortilla press with a piece of plastic wrap. Place the masa ball on top of the plastic wrap. Cover with another piece of plastic and press it into a flat circle (depending on the size of the original masa ball, the flat circle will turn out to be about 3 to 4 inches in diameter). Remove the top piece of plastic. Now add about one rounded tablespoon of the filling to the middle of the circle leaving about 1/2" of space on the sides. Using the plastic, fold the circle in half and press the edges together so it forms a half-moon. While still in the plastic, press the edges firmly together between your thumb and middle finger so the empanada is sealed. I like to make them pretty so, after the empanada is sealed, I remove it from the plastic and use the tip of my finger to fold the edges at small intervals so that the empanada has a "scalloped" look to the edges.
  • - Cook them in bunches but don't prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much. Also, as you are cooking, keep the bowl of masa covered with a humid towel to keep it from getting too dry.
  • Cooking.
  • - The traditional method, of course, is to fry the empanadas in a large, iron cauldron (approximately 50 years old), on top of a wood fire, outdoors, in about twenty pounds of pork lard that was used to fry the empanadas for the last month and a half.
  • - However, tradition does not always mean that it is right. Much of the time tradition simply means "lack of technology and alternate methods.".
  • - I use a deep-fat fryer filled with Canola or Peanut oil. For even healthier empanadas, they can be baked in the oven at 350 degrees F on a greased cookie sheet. Baking them, of course, takes longer and you will have to turn the empanadas once. Bake or fry until golden brown.
  • - If you fry them (the best method because they turn out nice and crunchy), make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels. This will allow the excess oil to drain.
  • - The tradition in Colombia is to have an empanada in one hand and a wedge of lemon in the other. As you take a bite, you squeeze a few drops of lemon juice inside. A bowl of your favorite salsa and a teaspoon will also do the job quite well. This recipe should yield approximately 4 to 5 dozen empanadas.

Nutrition Facts : Calories 117.5, Fat 3.5, SaturatedFat 1.2, Cholesterol 11.9, Sodium 212.1, Carbohydrate 18, Fiber 1.9, Sugar 1.2, Protein 4.2

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Salteñas (Bolivian Baked Empanadas) - Chipa by the Dozen great chipabythedozen.com. Aug 31, 2020If you use the seeds, heat 1 tablespoon of lard with the seeds; let it rest for about 5 minutes, remove the seeds, and use the lard for the salteñas.
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CHICKEN EMPANADAS (EMPANADAS DE POLLO) RECIPE
Tlhahiso ena ea poucken empanada ( empanadas de pollo) e qala ka hlama e monate e entsoeng ka tloaelo ea khoho e tlatsitsoeng, eiee ea carameli, oli ea mohloaare le likarolo tsa lehe le phehiloeng ka thata.E-ba setsebi ka tsela eo u ratang ka eona, leha ho le joalo. Ha ho letho le otlang li-empanadas tse chesang, tse chesang, tse ncha tse nkiloeng, ntle le mohlomong li ja …
From st.hiloved.com


AUTHENTIC MEXICAN FRIED EMPANADAS RECIPE - MY LATINA TABLE
2021-03-05 Heat oil to about 350-365 degrees fahrenheit in a pot or a frying pan and add the empanadas 1 or 2 at a time. You will fry the empanadas for approximately 3-5 minutes each until golden brown. Serve with lettuce, pico de gallo, salsa, and crema.
From mylatinatable.com


EMPANADAS DE POLLO (CHICKEN TURNOVERS) RECIPE FOR KIDS
Use a pastry brush to paint the tops and sides of the empanadas lightly with the beaten egg. Place the baking sheet in the oven. Bake until the empanadas are golden brown, 35 to 40 minutes. 8. Use oven mitts to transfer the baking sheet to a cooling rack (ask a grown-up for help). Let the empanadas cool for 10 minutes.
From americastestkitchen.com


EMPANADAS DE POLLO CON SALSA VERDE - KING ARTHUR BAKING
Fry the empanadas until crispy and golden, 2 to 4 minutes per side. Remove the empanadas from the oil and place them on a paper towel-lined baking sheet to drain away any excess oil. Put the pan in a low (200°F) oven to keep the empanadas warm. Repeat with the remaining empanadas. Serve empanadas warm with the extra salsa verde, sour cream ...
From kingarthurbaking.com


SPANISH CHICKEN EMPANADAS RECIPE RECIPES ALL YOU NEED IS …
Steps: Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes.
From stevehacks.com


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