Empanadas De Pollo Con Chorizo Recipes

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CHICKEN EMPANADA WITH CHORIZO AND OLIVES



Chicken Empanada with Chorizo and Olives image

Yield Servings: 18 empanadas

Number Of Ingredients 19

4 1/2 cups all-purpose flour (I swap 1/2 cup with whole wheat flour)
1 tablespoon kosher salt
1 cup (8 ounces or 225 grams) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
2/3 cup ice water
2 tablespoons white vinegar
3 whole chicken legs, including thighs (2 to 2 1/4 lb total)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 large garlic cloves, minced
2 bay leaves
1/3 cup (1.5 ounces) finely diced Spanish chorizo (cured spiced pork sausage; no need to discard casings)
1/2 teaspoon Spanish smoked paprika (not hot)
1/4 cup chopped pitted green olives
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1 egg, lightly beaten with 1 tablespoon water

Steps:

  • Make Dough: Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.) Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. (Deb note: If you use a large-ish bowl, you can do this step in-bowl.) Form dough into two flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour. Dough can be chilled up to 6 hours total. Make Filling: Pat chicken dry and sprinkle with salt and pepper. Heat 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, 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 Empanadas: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide first dough and half of second dough into 18 equal pieces and form each into a disk. (The remaining dough can be stored in the freezer for future use.) Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick). Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 17 more empanadas in same manner, arranging on 2 parchment-lined baking sheets. Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.Not wanting to engage you all in egg-splitting, this empanada dough recipe technically makes enough for 24 pockets. The extra can be stored in the freezer for future use.

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

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

CHORIZO EMPANADAS



Chorizo Empanadas image

We packed browned chorizo and tender onions into rounds of cream cheese dough, then baked 'em until golden brown. Say it with us: Mmmm-panadas!

Provided by My Food and Family

Categories     Dairy

Time 1h50m

Yield 24 servings

Number Of Ingredients 6

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1-1/2 cups flour
3/4 lb. Mexican chorizo, casings removed
1/4 cup finely chopped onion s
1 egg, beaten

Steps:

  • Heat oven to 400ºF.
  • Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in flour. Shape into ball; wrap in plastic wrap. Refrigerate while preparing empanada filling.
  • Cook meat and onions in large skillet on medium-high heat 9 to 10 min. or until meat is done, stirring frequently. Drain. Cool completely.
  • Roll out dough on lightly floured surface to 1/8-inch thickness. Use 4-inch cookie or biscuit cutter to cut dough into 24 rounds, rerolling scraps as necessary. Spoon 1 Tbsp. meat mixture onto center of each; brush edge with egg. Fold in half; seal edges with fork.
  • Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
  • Bake 18 to 20 min. or until golden brown.

Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 140 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 0 g, Protein 3 g

EMPANADAS DE POLLO CON CHORIZO



EMPANADAS DE POLLO CON CHORIZO image

Categories     Chicken

Number Of Ingredients 18

yield: Makes 12 servings
active time: 1 hr
total time: 3 hr (includes cooling)
ingredients
3 whole chicken legs, including thighs (2 to 2 1/4 pounds total)
1 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 large garlic cloves, minced
2 Turkish bay leaves or 1 California
1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
1/2 teaspoon Spanish smoked paprika (not hot)
1/4 cup chopped pitted green olives
1/4 cup golden raisins
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 pound frozen pizza dough, thawed

Steps:

  • 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. preheat oven to 400°F. Grease pan. place filling in middle of dow square, and moisten border with beaten egg. press edges together to seal and puncture the center with fork. brush empanada with beaten egg and bake for 15 minutes Cooks' notes: • Filling can be made ahead and brought to room temperature before using.

POTATO AND CHORIZO EMPANADAS



Potato and Chorizo Empanadas image

Provided by Tyler Florence

Categories     appetizer

Time 4h15m

Yield 20 empanadas

Number Of Ingredients 19

3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
1 teaspoon salt
1 pound chorizo sausage, casing removed
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
12 large pimiento-stuffed green olives, chopped
1/2 cup golden raisins
1 recipe empanada dough, recipe follows
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans

Steps:

  • Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
  • Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
  • Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
  • In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
  • Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
  • Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
  • Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
  • Cilantro Cream
  • 1 cup sour cream
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1/2 lime, juiced Kosher salt and freshly ground black pepper
  • In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
  • Yield: 1 cup

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

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

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  • Heat a large skillet over medium heat. Add potato and water. Cover and cook until the water is evaporated and the potato begins to soften, 3 to 4 minutes. Add onion and oil and cook, stirring occasionally, until soft, about 2 minutes. Add tomato and scallions; cook until soft, about 3 minutes. Add cilantro and garlic; cook, stirring, until fragrant, about 30 seconds.
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EMPANADAS DE CHORIZO RECIPE – ANA QUINCOCES - SKINNY LATINA
To make the empanadas, heat the oil in a shallow pot over medium- high heat. Add the garlic, onion, and bell pepper, and sauté for 5 to 7 minutes, until soft. Add the tomato sauce, vino seco, and pepper, and cook for 5 to 7 minutes, stirring frequently. Add the chorizo and ham and continue cooking for an additional 5 minutes, stirring frequently.
From anaq.com


CHORIZO EMPANADAS RECIPE - QUERICAVIDA.COM
Directions. 1. In a bowl, melt the shortening for 1 to 2 minutes in the microwave. 2. Add the cold beer and water, stir gently. Add 1 teaspoon of salt, 1 teaspoon of garlic and 1 teaspoon baking powder. Gradually add in 3 cups of flour until the dough forms. If too sticky, add a little more flour.
From quericavida.com


CHORIZO EMPANADAS - GOYA FOODS
Kitchen View. Step 1. Heat olive oil in medium skillet over medium-high heat. Add chorizo, onions and bell pepper. Cook, stirring occasionally, until vegetables are soft and chorizo is heated through, about 8 minutes. Stir in garlic; cook until fragrant, about 1 minute more. Add tomato sauce and ½ cup water; bring to boil.
From goya.com


PUERTO RICAN CHICKEN EMPANADAS (EMPANADILLAS DE POLLO)
2021-01-22 Place the chicken mixture in a bowl, cover with plastic wrap and allow it to cool for 15-30 minutes in the fridge. Divide the chicken mixture between the defrosted empanada discs, making sure not to overfill. Crimp the edges completely with a fork. Fry the empanadas for 3-4 minutes per side, until golden brown.
From delishdlites.com


EMPANADAS DE POLLO (CHICKEN TURNOVERS) - MY COLOMBIAN RECIPES
2012-12-27 Instructions. To make the filling: In a large skillet, heat the butter. Add the onions, carrots, garlic, cumin and cook for about 6 minutes over medium heat. Add the shredded chicken and chicken broth, stir well, and cook for about 2 minutes. Add the peas, season with salt and set aside. To make the dough: Place the flour and salt in a food ...
From mycolombianrecipes.com


"CHORIZO" & CORN EMPANADAS - ABBOT'S BUTCHER
2021-09-17 Method. Cook the “Chorizo” according to its package instructions. Stir in the corn and green chiles. Continue to cook, 3 - 4 more minutes. Remove from heat and stir in the plant-based cheese and scallions. Preheat the oven to 400° F. Roll the pizza dough out onto a floured surface. Try to get it as flat as possible.
From abbotsbutcher.com


EMPANADITAS CON PAPAS Y CHORIZO RECIPE | MYRECIPES
Remove dough from refrigerator, and halve each disc. Place 1 dough portion between 2 sheets of wax paper. Roll into a 1/4-inch thickness; cut 2 (3-inch) circles with a biscuit cutter.
From myrecipes.com


CHORIZO EMPANADAS — BUNS IN MY OVEN
2011-07-27 Place the diced potatoes in a sauce pan with enough water to cover the potatoes by 1 inch. Bring to a boil and cook for about 10 minutes or until potatoes are fork tender. In a large skillet, cook the chorizo, breaking it up with a spatula as it cooks. When the chorizo is cooked through turn off the heat and add the potatoes to the chorizo and ...
From bunsinmyoven.com


EMPANADAS DE PAPA Y CHORIZO: CHORIZO AND POTATO PIES WITH …
2015-02-07 To fry the empanadas: Fit a large baking sheet with a metal cooling rack; set aside.In a large skillet with high sides, heat 1 to 1-1/2 inches of oil to 360°F, or use a deep-fryer. Working in batches, carefully slide empanadas into oil; fry until golden, 4 to 6 minutes, turning them over halfway through.
From elrestaurante.com


POTATO AND CHORIZO EMPANADAS - FLAVOR MOSAIC
2021-05-02 Spoon the cooked chorizo into a bowl and place the potatoes and onions in the pan to cook with the drippings or 2 tablespoons of canola oil. Cook until the potatoes have browned. Add the garlic, oregano and salt and mix to combine. Cook for another minute, then add the chorizo back into the pan and mix.
From flavormosaic.com


HOMEMADE CHORIZO EMPANADAS WITH AVOCADO CREAM - OF BATTER …
2017-05-09 Using a spatula, carefully place the empanadas on the baking sheet(s), 6 empanadas per sheet. Bake empanadas until well browned and crisp, about 25-30 minutes. If baking two sheets at a time, switch the placement of the baking sheets halfway through baking. Cool empanadas on a wire rack for 10 minutes before serving. MAKE THE AVOCADO CREAM:
From ofbatteranddough.com


RECETAS DE EMPANADA DE POLLO Y CHORIZO (9) - COOKPAD
Empanadas Multicarne. chorizo de pollo • cebollas de Ver de o (cortadas en rodajas finas) • Morrones ver des, rojos y amarillos (Cortados en juliana) • Algo de salchicha parrillera tipo bombón • Aceite de oliva • tapas para empanadas tipo criollas • carne vacuna cortada a cuchillo • jamón serrano. Horacio.
From cookpad.com


EASY MOUTHWATERING CHORIZO & QUESO EMPANADAS
2015-12-28 Mouthwatering Chorizo & Queso Empanadas Recipe. December 28, 2015. by Lala Castro. Persons . 24. Cook Time . 15 minutes. Ingredients. 1 tablespoon olive oil 1/2 white onion, finely diced 1 lb. Mexican style fresh chorizo 3 cups or 12 ounces of Oaxaca cheese 1 cup crumbled queso fresco jalapeno slices (optional) 1 box Pillsbury refrigerated pie crusts 1 egg …
From sparklinglala.com


EMPANADAS DE CHORIZO RECIPES ALL YOU NEED IS FOOD
Push the vegetables to the sides and add chorizo to the center of the pan. Cook, crumbling with a wooden spoon, until brown, about 3 minutes. Stir the vegetables and chorizo together, and add vinegar and salt. Cook, stirring, until the liquid has evaporated, about 1 minute. Roll each pie crust into a 12-inch circle on a lightly floured surface ...
From stevehacks.com


CHICKEN EMPANADA RECIPE (EMPANADAS DE POLLO) - TARA'S …
2019-09-10 Stir in the shredded chicken and season with the paprika, cumin, salt, black pepper, and ground chili. Add the water, bring to a simmer, and cook, uncovered, until most of the water has evaporated, 20-30 minutes.
From tarasmulticulturaltable.com


EASY HOMEMADE CHICKEN EMPANADAS RECIPE (EMPANADAS DE POLLO)
2022-05-06 Heat a large skillet over medium heat and add the olive oil and onion. Stir and sauté until translucent. Add in the garlic, stir and cook just until the garlic becomes fragrant. Then add the chicken and cook on both sides for about 3 minutes, or until cooked through and an internal temperature of 165°F.
From thenovicechefblog.com


EMPANADAS DE POLLO - SWEET Y SALADO
2014-12-31 Ahora agrega el arroz, puré de papa, y pollo desmenuzado. Revuelve bien para que todo quede bien sazonado. Prueba la sazón del relleno y agrega más sal si es necesario. Para armar las empanadas cubre una tortillera con un pedazo de plástico y luego coloca una bolita de masa en el centro, presiona bien para aplanarla. También puedes ...
From sweetysalado.com


EMPANADAS DE POLLO: CHICKEN EMPANADAS RECIPE - THE …
2021-07-28 The Spruce. 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. The Spruce. Knead the dough, adding more of the water-egg mixture as needed until the dough is smooth. Add the remaining 1/4 cup of water, a tablespoon at a time, if the dough feels dry.
From thespruceeats.com


EMPANADAS DE POLLO CON CHORIZO - MENU - ROSA MEXICANO - YELP
Empanadas de Pollo con Chorizo at Rosa Mexicano "This restaurant was packed yesterday evening with Backstreet Boys fans. This was my first visit. I had made reservations for two at 6 pm a few weeks ago.When we arrived, we were directed to a…
From yelp.com


EMPANADAS DE POLLO Y CHORIZO | EMPANADA DE POLLO ... - PINTEREST
09-feb-2015 - Como no podía ser de otra manera, festejo la semana patria cocinando y compartiendo comidas bien criollas. Esta es mi versión de empanadas de pollo, que hice para Granjas Castro . Para darles un toque bien nuestro le sume un poco de chorizos y ají molido . ¡Les aseguro que sorprenden! Para que queden super ricas tienen…
From pinterest.com


ARROZ ATOLLADO DE POLLO Y CHORIZO (CREAMY RICE ... - MY COLOMBIAN …
2019-05-01 Using a fork or your hands shred the chicken breast and set aside. In a large pot, add the hogao and chorizo and cook for about 2 minutes, add the rice and mix well. Add the stock and bring to a boil. Then reduce the heat to low, add shredded chicken and potatoes, stir well and simmer for about 30 minutes. Remove from the heat, sprinkle with ...
From mycolombianrecipes.com


CHORIQUESO EMPANADAS - LAYLITA'S RECIPES
Fry the empanadas in a deep fryer or in a frying pan, if using a frying pan, make sure to add enough oil to cover at least half of the empanada.
From laylita.com


EMPANADAS DE CHORIZO, QUESO Y FRIJOLES - YOUTUBE
Sencillas empanadas saladas, ideales para llevar de lonche a la escuela.Imprime la receta en:http://cocinaycomparte.com/recipes/empanadas-de-chorizo-queso-y-...
From youtube.com


RECIPE: SABORES DEL SUR'S EMPANADAS DE POLLO - THE MERCURY NEWS
2021-03-29 Place the shaped empanadas on the prepared baking sheet and brush the tops with the egg wash. Bake until golden brown, 25 to 30 minutes. Serve warm. Bake until golden brown, 25 to 30 minutes ...
From mercurynews.com


EMPANADAS CON CHORIZO - COOKIDOO® – THE OFFICIAL THERMOMIX® …
100 g di salame chorizo, a fette, a strisce (5 mm) 120 g di piselli surgelati, scongelati, sgocciolati 1 cucchiaio di olio di oliva
From cookidoo.ch


EMPANADAS DE POLLO (FRIED BOLIVIAN CHICKEN EMPANADAS)
2021-11-10 Use a big/deep pot or a wok. Heat the oil at medium-low for about 3 minutes. Add 2 or 3 empanadas at time and fry for a total of 5 minutes. Place them on a paper towel and enjoy. Once fried, these empanadas keep well in the fridge for up to 2 days. Reheat them in the microwave for about 1 minute before serving.
From curiouscuisiniere.com


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