EMPANADAS DE POLLO (CHICKEN EMPANADAS)
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
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
CHICKEN EMPANADAS - COLOMBIA - EMPANADAS DE POLLO
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
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
CHICKEN EMPANADAS
Steps:
- In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add the chicken. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins and eggs. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley. Yield: about 1 1/2 dozen empanadas
- In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.
- Difficulty: Intermediate
EMPANADAS DE POLLO (EASY CHICKEN EMPANADAS)
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
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
AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)
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
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
More about "chicken empanadas colombia empanadas de pollo recipes"
EMPANADAS DE POLLO (CHICKEN TURNOVERS ... - MY COLOMBIAN ...
From mycolombianrecipes.com
Ratings 18Category AppetizerCuisine Colombian
- o 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 processor.u2028Add the butter, and water until a dough forms.
EMPANADAS DE POLLO: CHICKEN EMPANADAS RECIPE
From thespruceeats.com
Ratings 90Calories 372 per servingCategory Appetizer, Dinner, Lunch, Snack
CHICKEN EMPANADAS - COLOMBIA - EMPANADAS DE POLLO RECIPE ...
From pinterest.com
SPICY CHICKEN EMPANADAS - HEYTHEREDELICIOUS
From heytheredelicious.com
CHICKEN EMPANADAS COLOMBIA EMPANADAS DE POLLO RECIPE ...
From webetutorial.com
COLOMBIAN EMPANADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MY COLOMBIAN COCINA - EMPANADAS DE POLLO
From mycolombiancocina.com
EMPANADAS DE POLLO (CHICKEN TURNOVERS) - PEPPERIDGE FARM
From pepperidgefarm.com
CHICKEN EMPANADAS - EMPANADAS DE POLLO - SIMPLE, EASY-TO ...
From icuban.com
COLOMBIAN CHICKEN EMPANADAS RECIPE - LET’S DISCOVER ...
From cookingrank.com
COLOMBIAN EMPANADAS | WITH SHREDDED CHICKEN - GLUTEN FREE ...
From glutenfreeonashoestring.com
EMPANADAS DE POLLO (CHICKEN TURNOVERS) | MY COLOMBIAN ...
From pinterest.com.au
EMPANADAS DE POLLO (CHICKEN TURNOVERS) | MY COLOMBIAN ...
From pinterest.ca
EMPANADAS COLOMBIANAS DE POLLO – COLOMBIAN FOOD – PANNA TO …
From orderpanna.myshopify.com
COLOMBIAN CHICKEN EMPANADAS RECIPE - FOOD NEWS
From foodnewsnews.com
ARROZ CON POLLO EMPANADAS RECIPE - QUERICAVIDA.COM
From quericavida.com
CHICKEN EMPANADAS - SWEET Y SALADO
From sweetysalado.com
EMPANADAS DE POLLO (CHICKEN TURNOVERS) | MY COLOMBIAN ...
From pinterest.de
EMPANADAS COLOMBIANAS DE POLLO | YUMLY FOOD
From yumlyfood.com
CHEF ZEE MAKES DOMINICAN STYLE EMPANADAS! - HISPANIC FOOD ...
From hispanicfoodnetwork.com
POBLANO CHICKEN EMPANADAS {SHE MADE ... - LA COCINA DE LESLIE
From lacocinadeleslie.com
EMPANADAS DE POLLO - CHICKEN EMPANADAS - LOLAS FOOD
From lolasfood.ca
EMPANADAS DE POLLO (CHICKEN TURNOVERS) | MY COLOMBIAN ...
From pinterest.ca
EMPANADAS DE POLLO | CHICKEN EMPANADAS, FOOD, COLOMBIAN FOOD
From pinterest.co.uk
BEST EMPANADAS | MIAMI | PAPAREPA.NET
From paparepafrozenfoods.com
CHICKEN, MUSHROOMS AND CHEESE EMPANADAS - MY COLOMBIAN …
From mycolombianrecipes.com
PUERTO RICAN CHICKEN EMPANADAS (EMPANADILLAS DE POLLO ...
From delishdlites.com
EMPANADAS ARGENTINAS DE POLLO - CHICKEN - PANNA TO GO
From pannatogo.com
EMPANADAS - AUTHENTIC COLOMBIAN RECIPE - 196 FLAVORS
From 196flavors.com
CHICKEN TURNOVERS (PASTELES DE POLLO) - SWEET Y SALADO
From sweetysalado.com
EMPANADITOS DE POLLO PASTELITOS - VENTURISTS.NET
From venturists.net
CHICKEN EMPANADAS - COLOMBIA - EMPANADAS DE POLLO
From peanutfood.blogspot.com
EMPANADAS DE POLLO COLOMBIANAS - FáCIL - RECETASGRATIS
From recetasgratis.net
EMPANADAS DE POLLO (CHICKEN TURNOVERS) - JOHANNY'S KITCHEN
From johannyskitchen.com
COLOMBIAN EMPANADAS RECIPE FILLING RECIPE FOR CHICKEN ...
From foodnewsnews.com
CHICKEN EMPANADAS~ EASY EMPANADA DOUGH - LA PIñA EN LA COCINA
From pinaenlacocina.com
EMPANADAS DE POLLO (FRIED BOLIVIAN CHICKEN EMPANADAS ...
From curiouscuisiniere.com
EMPANADAS VENEZOLANAS DE POLLO - FROZEN - PANNA TO GO
From pannatogo.com
BAKED CHICKEN EMPANADAS EMPANADAS DE POLLO - MUNATY …
From munatycooking.com
You'll also love