Chicken And Olive Empanadas With Chimichurri Sauce Recipes

CHICKEN CHIMICHURRI EMPANADA

Steps:

• Preheat oven to 400 degrees F.
• Combine chicken with 1 cup Chimichurri. Mix well and refrigerate overnight.
• Heat saute pan with oil and saute the chicken with the salt until done. Add remaining 1/2 cup Chimichurri and set aside to cool to room temperature.
• Place 1 heaping tablespoon chicken mixture in center of an Empanada Disc and close by hand or with a fork. Repeat with remaining dough and filling.
• Bake until browned, about 10 minutes.
• Stir flour and salt together in a bowl.
• Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
• Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
• Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
• Place dough on a floured surface and roll into desired thickness before cutting. Use a 5-inch round cutter for the discs.
• Combine parsley, red peppers and garlic in a medium bowl.
• Add olive oil and vinegar and mix. Add salt, pepper, oregano and paprika and mix well.
• Cover and chill for at least 3 hours or preferably overnight. Keep refrigerated up to 2 weeks.

QUICK CHICKEN AND OLIVE EMPAñADAS

Steps:

• Combine first 11 ingredients in heavy medium skillet. Cook over medium-high heat until chicken is cooked through, stirring occasionally, about 5 minutes. Transfer mixture to processor; grind coarsely. Transfer to medium bowl. Mix in breadcrumbs. Season filling to taste with salt and pepper. Refrigerate filling until cold, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Line baking sheet with foil; sprinkle with flour. Place gyoza wrappers on work surface. Lightly brush edge of each wrapper with beaten egg. Place heaping 1 teaspoon filling in center of each gyoza wrapper. Fold gyoza wrapper in half and crimp edges with tines of fork to seal. Transfer empanadas to prepared baking sheet. (Can be prepared 6 hours ahead. Cover empanadas and refrigerate.)
• Heat canola oil in heavy medium skillet over medium-high heat. Working in batches, add empanadas to oil and fry until golden brown, about 30 seconds per side. Drain empanadas on paper towels. Serve warm.
• *Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.

CHIMICHURRI BAKED CHICKEN

Steps:

• Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
• Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
• Allow chicken to come to room temperature for no more than 1 hour before baking.
• Preheat oven to 450 degrees F (230 degrees C).
• Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.

CHIMICHURRI CHICKEN

Steps:

• Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
• Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
• Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
• Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
• Serve with remaining chimichurri spooned over top.

CHICKEN WITH CITRUS CHIMICHURRI SAUCE

Steps:

• In a large bowl, whisk water, salt, honey and zests until salt is dissolved. Add chicken, making sure it's submerged. Refrigerate up to 2 hours., Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving., Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side. Serve with reserved sauce.

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE

Steps:

• To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
• Add parsley and process until finely chopped.
• Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
• Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
• For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
• Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
• Zip bag and refrigerate 1/2 hour to 4 hours.
• Prepare barbecue for medium-heat grilling.
• Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
• Place on platter and serve with sauce on the side.
• Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.