Chicken empanada. This chicken empanada recipe, known as empanadas de pollo in Spanish, starts with a delicious dough stuffed with a traditional chicken filling, caramelized onions, olives, and pieces of hard-cooked. Chicken Empanada is a type of pastry that is stuffed with chicken meat, potato, carrots, and sweet peas. This is made by arranging the filling in the middle of a flattened dough and sealing it by pinching.
Remove plastic and transfer empanada to a parchment-lined sheet tray.
Arrange empanadas on the prepared baking sheet.
Categories: Empanada Recipes Pastry Recipes Chicken Recipes Poultry Jalapeno Recipes Appetizer Lunch.
You can have Chicken empanada using 9 ingredients and 11 steps. Here is how you cook it.
Ingredients of Chicken empanada
- It's 1 large of chicken breast.
- It's 1 packages of taco seasoning.
- Prepare 1 can of beans ( black, pinto, kidney, doesn't matter).
- You need 1/2 cup of frozen corn kernals.
- You need 1/4 cup of chopped onion.
- Prepare 1/4 cup of chopped green bell pepper.
- Prepare 1 cup of shredded mexican blend cheese.
- It's 2/3 cup of water.
- Prepare 2 can of cresant rolls.
This recipe for chicken empanadas draws from the empanadas found throughout Latin America, Spain, and Portugal, where the briny bite of olives is coupled with warmer spices, like cumin and. The chicken empanada filling recipe is basic which is part of what I love about this recipe. You could also use leftover chicken. When I know I'll be making these chicken empanadas, I try and bake the.
Chicken empanada step by step
- Preheat oven to 350°F.
- In a bowl, season your chicken however you like. I use Chipotle and black pepper..
- In a pan, heat vegitable oil at medium heat on stovetop. When oil pops when you sprinkle water in it it's ready..
- When pan is hot enough, place seasoned chicken breast in to cook till juices run clear..
- In a sauce pan put the undrained can on beans, corn and green pepper in, let it simmer covered on medium heat..
- When chicken breast is done cooking let it sit on a plate for a few minutes. Then I put it in my ninja blender, a food processor will work ok too, you want to shred the chicken..
- Put Shedded chicken back in the pan with 2/3 cup of water and the envelope of taco seasoning. Cook for a few minutes over medium low heat. String frequently so chicken doesn't stick..
- When the water is almost gone, put taco seasoned chicken in a bowl, with the drained bean mix, add the cheese. Mix with a spoon..
- Rolls out the cresant rolls. Flatten them out, add a heaping teaspoon of the chicken and bean mix to the cresant roll and roll them up. Be sure to seal the mix in well, you don't want it to open while they are cooking..
- Put in the preheated oven for 10 to 13 minutes..
- Enjoy with sour cream, salsa, guacamole, whatever the preference. Very yummy..
Transfer to a wire rack to cool for a few minutes before serving. This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make! Chicken Empanada usually contains minced or chopped beef or chicken, potatoes, onions, raisins, green peas and wrapped in semi-sweet dough.
