Chicken Empanadas
HB-5223 · Hand-built original · Latin American
Golden baked empanadas filled with shredded chicken, sweet peppers, tomato and green olives.
Latin AmericanMain course0 min12 to 16166 kcalGluten-freeDairy-freeDiabeticRenal
Main ingredient: chicken thighs
Pairs well with: chimichurri, green salad, black beans
Servings:12quantities adjust to match
Ingredients
- 2 lb boneless, skinless chicken thighs
- kosher salt
- freshly ground black pepper
- 2 bay leaves
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon sweet paprika
- 2 teaspoons cumin
- 1/2 cup green olives, roughly chopped
- 12 to 16 empanada wrappers, thawed
- 1 egg, beaten
Method
- Simmer the chicken in salted water with the bay leaves until cooked through, about 15 minutes. Shred the meat and reserve a little cooking liquid.
- Cook the onion and peppers in the oil until soft. Add the garlic, tomato paste, paprika and cumin and cook 1 minute.
- Stir in the chicken, olives and a splash of cooking liquid; simmer until moist but not wet. Season and cool.
- Place a spoonful of filling on each wrapper, fold over, seal the edges with a fork and brush with beaten egg.
- Bake at 400°F for 18 to 20 minutes, or fry in hot oil, until golden and crisp.
Total: 0h 45m
Nutrition (per serving, where published)
166 kcalCalories
15.2 gProtein
3.5 gCarbs
10.2 gFat
2 gSaturates
1 gFibre
0.9 gSugars
215 mgSodium
85 mgCholesterol
296 mgPotassium
30 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data