Chicken Empanades Recipes

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

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.

CHEESY CHICKEN EMPANADAS

Steps:

• Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
• Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
• In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
• Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
• Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
• Serve the chicken empanadas with the Chili Lime Dipping Sauce.
• Combine the yogurt, chipotle and lime zest and juice in a bowl.

EASY CHICKEN EMPANADAS

Steps:

• Mix chicken with Mexican cheese blend, pimentos, green chiles, onion, mayonnaise, and jalapeno.
• Place about 1 tablespoon of the mixture into the center of each empanada disc. Run a wet finger around the rim of each disc. Fold into a half-moon shape and press edges together with a fork to seal well.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry 1 to 2 empanadas at a time in the hot oil until brown, 1 to 2 minutes per batch.

CHICKEN EMPANADAS

Steps:

• Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
• On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
• Place approximately 2 tablespoons of chicken mixture in center of dough circles.
• Fold each circle in half and crimp edges with a fork.
• Place on a baking sheet and brush tops with egg yolks.
• Sprinkle top with mixed salt and chili powder.
• Bake 12-13 minutes at 400F degrees.
• Serve warm or at room temperature.
• Freezes well.

CHICKEN EMPANADAS

Steps:

• In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add the chicken. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins and eggs. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley. Yield: about 1 1/2 dozen empanadas
• In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.
• Difficulty: Intermediate

EASY (YET AWESOME) CHICKEN EMPANADAS

Steps:

• Preheat oven to 400F degrees.
• Heat oil over med-high heat in a large skillet.
• Saute onions and garlic about 4 minutes, until onions are translucent.
• Add cumin, cayenne pepper, chili flakes and dried oregano. Make sure to mix well and cook for 2-3 minutes.
• Add black beans, chicken and green chilies. Salt and pepper to taste. Cook for around 2 minutes until incorporated and heated through.
• Add chicken stock a little at a time, just to moisten the mixture. You may not need to use the entire 1/4 Cup. You want to make sure that the mixture is moist but not soupy. Simmer for about 5-7 minutes.
• Take mixture off burner and let cool to room temperature.
• Add cheese and mix thoroughly.
• Roll out dough onto floured surface.
• Cut 4" circles out of the dough (I like to use a medium sized cereal bowl to cut the circles, but you can make yours smaller or larger).
• Fill the middle of each circle with about 1.5 - 2 Tbl of the mixture. Don't overfill. Fold each circle in half (sealing in the mixture) and crimp the ends with a fork to close the dough.
• Brush tops with egg yolks and sprinkle with chili powder.
• Cook for 12-14 minutes at 400°F.
• Enjoy!

EASY CHICKEN EMPANADAS

Steps:

• For filling 1)Take a shallow pan and a cooking oil.Then add cumin seeds to it. 2)Now add onion and fry it for few seconds then add all the spices. 3)Next add chicken and peas. 4)Fry them altogether for 5-6 min.Then keep them aside.
• For Outer cover 1)Take one bowl add flour,oil,salt and add water as per the ingredients. 2)Next start kneading.And make round circles with the rolling pin. 3)Now place 1 tbsp of filling in the center. 4)Next,start start closing it like the picture below. 5)Brush the cover with beaten egg. 6)Start frying in sahllow pan in medium heat for few minutes until color change to brown. 7)Serve hot with any sauce or chutney .