Chicken With Cider Infused Chorizo Empanadas Recipes

BAKED CHICKEN EMPANADAS WITH CHORIZO

Steps:

• Heat the olive oil in a frying pan over medium heat.
• Add the onion, chorizo and garlic and cook for 1-2 minutes or until fragrant.
• Add the chicken mince, paprika, cumin, sun-dried tomatoes and chicken stock and cook for 3-4 minutes or until cooked through.
• Set the mixture aside in a bowl to cool completely.
• To make the pastry, place the plain flour, olive oil, baking powder, salt and water into a food processor and mix until combined.
• Knead on a lightly floured surface for 2 minutes or until it comes together in a bowl. Allow the pastry to rest for 30 minutes.
• Preheat oven to 200 degrees celsius (fan-forced).
• Roll the pastry out until it's 2mm thick. Cut out 12cm diameter circles and set aside.
• Place a heaped tablespoon of the mixture into the middle of each one of the pastry circles.
• Brush the visible pastry around the edges with water.
• Fold the pastry over to make a half-circle shape. Use a fork to crimp the edges together.
• Place onto a flat baking tray and continue with the remaining pastry circles and mixture.
• Brush the pastry with a lightly beaten egg.
• Bake for 20 minutes or until golden.
• Serve with condiments such as chutney, guacamole or spicy sauce.
• Place the onion and chorizo sausage into the Thermomix bowl and finely chop for 5 seconds on Speed 8.
• Add the olive oil and the minced garlic and cook for 2 minutes on 90 degrees, Reverse, Speed Soft.
• Add the chicken mince, paprika, cumin and cook for 8 minutes on 100 degrees, Reverse, Speed Soft.
• Add the chopped sun-dried tomatoes and chicken stock and mix for 1 minutes 100 degrees, Reverse, Speed Soft. Set the mixture aside to cool completely.
• To make the pastry, place the flour, baking powder and salt into a clean and dry Thermomix bowl and set the machine to Knead (Interval function), 1 minute and 30 seconds. While the machine is kneading, slowly add the olive oil through the hole in the lid. Continue mixing until the dough resembles crumbs. Knead for a further minute while adding the water through the hole.
• Place the dough onto a lightly floured board and knead into a ball. Set aside for 30 minutes.
• Preheat oven to 200 degrees celsius (fan-forced).
• Roll the pastry out until it's 2mm thick. Cut out 12cm diameter circles and set aside.
• Place a heaped tablespoon of the mixture into the middle of each one of the pastry circles.
• Brush the visible pastry around the edges with water. Fold the pastry over to make a half-circle shape. Use a fork to crimp the edges together.
• Place onto a flat baking tray and continue with the remaining pastry circles and mixture.
• Brush the pastry with a lightly beaten egg. Bake for 20 minutes or until golden.
• Serve with condiments such as chutney, guacamole or spicy sauce.

CHICKEN AND CHORIZO EMPANADAS

Steps:

• Heat the oven to 180C/350F/Gas 4.
• For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes, or until cooked through. Set aside to cool a little.
• Meanwhile, make the pastry. Melt the butter and leave it to cool slightly. Put the flour in a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding 3-5 tablespoons of water as you go, until you have a soft dough. Turn this out onto a clean work surface and knead it gently for a couple of minutes, or until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling.
• To finish the filling, heat the oil in a frying pan over a medium-low heat. Add the onion and cook for 10-12 minutes, or until soft.
• Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5-8 minutes, stirring often, until the chorizo is cooked. Remove from the heat.
• Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (the chorizo is already quite salty), then leave to cool completely.
• Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment.
• Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4½in cutter or a small bowl to cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water then fold over one half of each disc to make a semicircular parcel. Press the edges together firmly then crimp or press the edges with a fork.
• Put the empanadas on the baking tray and brush with beaten egg. Bake for 15-20 minutes, or until golden-brown. Eat them warm, on their own or with a chilli sauce.

CIDER VINEGAR CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
• Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

CHORIZO EMPANADAS

Steps:

• For the empanada dough: Add the flour, butter, salt, eggs and 1 cup water to the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until a dough is formed.
• Wrap the dough with plastic wrap and hold at room temperature for 30 minutes.
• For the chorizo filling: Mix together the chorizo, potatoes, cheese and cilantro in a stand mixer fitted with the paddle attachment. Mix until combined, then set aside.
• Lightly flour a work surface and roll the dough out to 1/8-inch thick. Using a 4-inch round cookie cutter, punch out the rounds.
• Wet the dough rounds slightly with water. Place 1 to 1 1/2 ounces of filling on a round. Fold over and crimp with a fork. Repeat until all rounds are filled.
• Heat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
• Fry the empanadas in batches until golden brown.

CHICKEN EMPANADA WITH CHORIZO, RAISINS, AND OLIVES

Steps:

• Make filling:
• Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.
• Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.
• Form and bake empanada:
• Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.
• Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.
• Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.
• Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.
• Cut empanada into squares and serve warm or at room temperature.

CIDER, MUSTARD & HERB CHICKEN

Steps:

• Heat the oil in a large lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 mins on each side until browned. Remove with a slotted spoon, then add the onions to the pan. Cook for 3 mins, then stir in the garlic and cook for 1 min more. Pour in the cider and bring to the boil. Return the chicken to the pan, cover with a lid and simmer for 10 mins.
• After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs. Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli.

CIDER VINEGAR CHICKEN

Steps:

• Preheat a large skillet over medium-high heat.
• Add 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add to the hot skillet.
• Brown the chicken on both sides, 3 minutes per side.
• Remove and reserve the meat, covered with foil.
• Add another tablespoon of the olive oil, and then add the onions, garlic, thyme and honey.
• Season with salt and pepper and cook, stirring frequently for 7-8 minutes.
• You want the onions to get really brown and caramelized.
• Add ½ cup of the cider vinegar and the stock.
• Turn up the heat to high and bring up to a simmer.
• Once at a simmer, return the chicken to the pan.
• Cook the chicken in the sauce for about 10 minutes, flipping halfway through the cooking time.