Spicy Chicken Empanadas Recipes

SPICY CHICKEN EMPANADAS WITH ORANGE SALSA VERDE

Steps:

• Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
• In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
• Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
• Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.
• In a large bowl combine all ingredients.

SPICY CHICKEN EMPANADAS

Steps:

• Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium-low, and poach until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; reserve 1 cup cooking liquid, and discard onion and bay leaf. When chicken is cool enough to handle, shred meat from the bone with a fork; set aside.
• Roast poblano chile directly over a gas flame, turning as each side blackens and blisters. (Alternatively, roast chile under the broiler.) Transfer to a bowl, and cover with plastic wrap; let steam 10 minutes. Remove plastic wrap; peel off and discard blackened chile skin. Remove stem, seeds, and ribs; discard. Slice chile into 1/4-inch strips; set aside.
• Finely chop remaining onion. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add chopped onion and garlic; saute until soft and translucent. Stir in cumin and canela; cook 1 minute. Add shredded chicken, tomatoes, chipotle, poblano, and reserved cooking liquid. Cook over medium-low heat, stirring occasionally until liquid has thickened, about 25 minutes. Remove from heat. Season with salt and pepper; stir in cilantro and pepitas. Set aside to cool.
• Make empanadas: Break off a 1 1/2-inch ball of empanada dough. On a clean work surface, roll dough into a circle about 1/8 inch thick. Using a 3 1/2-inch cookie cutter, cut out a round of dough. (Or use an inverted glass as a guide, cutting around it with a sharp paring knife.)
• Place 1 teaspoon filling in center of each round; sprinkle with cheese. Using a pastry brush, moisten edges of dough with water; fold dough over to seal, pressing gently. Crimp edges with a fork; set aside. Repeat with remaining dough. Gather scraps and reroll. (Only do this once, to avoid toughening the dough.)
• Pour remaining oil into a medium saucepan; oil should be 2 inches deep. Place over medium heat until oil reaches 375 degrees on a deep-fry thermometer. Working with a few empanadas at a time to avoid overcrowding, fry until golden, turning once, about 1 minute. Using a slotted spoon, transfer to drain on a paper-towel lined baking sheet. While still hot, sprinkle tops with sugar. Serve immediately with crema pura or cream on the side, if desired.

BAKED CHICKEN EMPANADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.
• Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

PAULA DEEN'S SPICY CHICKEN EMPANADAS

Steps:

• Preheat oven to 400°F.
• Mix all ingredients (except the dough and egg) in a large bowl using rubber spatula.
• Roll out the pie crust dough and cut circles, about 5 inches in diameter.
• Spoon filling into the middle of the dough circles.
• Wet your finger and run it along the edge of the circle(this helps it stick shut) - fold circle in half and pierce the edges with a fork that has been dipped in flour (to prevent sticking to the dough).
• Beat the egg and brush over the empanadas.
• Bake at 400°F for 15 minutes.

SPICY CHICKEN EMPANADA

Steps:

• Heat the oil in a flameproof casserole, add the onion and garlic and fry over medium heat for 5 minutes until softened but not coloured. Increase the heat and stir in the chicken, moving it around until it turns opaque. Add the wine, the tomatoes and their juices and cook until the sauce starts to thicken and the chicken has almost cooked.
• Stir in the chorizo, oregano and paprika and season with salt and pepper. Transfer to a bowl and let the mixture cool completely.
• To make the pastry, mix the flour, cornmeal, yeast and salt in a bowl. Put the butter and milk in a saucepan and heat until the butter has melted. When the milk has cooled a little to lukewarm, beat the 2 eggs in a bowl and stir in the milk.
• Make a hollow in the flour and pour in the milk mixture. Mix with your hands to bring together into a ball. Transfer to a floured work surface and knead for about 5 minutes or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled clingfilm and set aside in a warm place until almost doubled in size.
• Cut the dough in half and cover one piece. Roll out the other piece to the size of the baking tin, leaving a 2 cm overhang all round. Put into the tin and press into the angles. Stir the peppers and parsley into the cold filling, then spoon it evenly over the dough. Cut the hard-boiled eggs in half lengthways and nestle them into the filling.
• Roll out the rest of the dough to fit the tin and carefully drape over the top. Brush egg wash around the edges of the overhanging pastry. Bring the pastry overhang up over the top pastry and crimp a little to seal.
• Brush all over with the remaining egg wash, make a few slits in the top with a knife or scissors and bake in a preheated oven at 180°C (350°F) Gas 4 for 30 minutes until golden and cooked (if over-browning, cover with foil).
• Serve hot or cold, cut into squares.

SPICY CHICKEN EMPANADAS (PAULA DEEN)

Steps:

• Heat vegetable oil in a medium saute pan; add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
• In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
• Using a 4-inch ring mold (biscuit cutter), cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
• Heat a deep-fryer to 325 degrees with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.

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.