SPICY CHICKEN EMPANADAS
Steps:
- For the empanada dough: Mix all empanada ingredients in a mixer. Let dough rest in the refrigerator for at least 3 hours.
- For the filling: Bake the chicken breast until fully cooked. Put breast meat in a food processor and pulse until chopped (you don't want very small pieces). Heat a large skillet over medium-high heat. Add oil. Add onions, green and red bell peppers, salt, black pepper, paprika, garlic powder, red pepper, oregano and basil. Cook until onions are soft, about 10 minutes. Pour in chipotle sauce and stir. Finally add tomato sauce. Allow filling to cool.
- To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it's not necessary; fill with chicken mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
- Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.
SPICY CHICKEN EMPANADAS (PAULA DEEN)
DH and I watched Paula Deen make these today and he's anxious for me to try them now! These were served at Paula's surprise 60th birthday party. Using a rotisserie chicken from the deli and refrigerated pie crust for the dough are great shortcuts.
Provided by mailbelle
Categories Lunch/Snacks
Time 35m
Yield 10-12 empanadas
Number Of Ingredients 14
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.
Nutrition Facts : Calories 267.9, Fat 18.2, SaturatedFat 7.1, Cholesterol 93.9, Sodium 320.5, Carbohydrate 2.4, Fiber 0.4, Sugar 1.1, Protein 22.8
PAULA DEEN'S SPICY CHICKEN EMPANADAS
These are so easy and delicious! I thought Food Network was only for entertainment, but after watching (DVR'd) the episode of PD cooking these empanadas, I had to rewind and take notes! She called them spicy but they weren't (add more red pepper to kick it up a notch)!
Provided by erin.essary
Categories Chicken Breast
Time 35m
Yield 8 empanadas, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 600.8, Fat 37.8, SaturatedFat 16.8, Cholesterol 181.6, Sodium 521.9, Carbohydrate 24.5, Fiber 1.7, Sugar 3.3, Protein 39.3
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
Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.
Provided by Miss Annie
Categories Lunch/Snacks
Time 38m
Yield 8-9 empanadas, (approx.)
Number Of Ingredients 12
Steps:
- Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
- On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
- Place approximately 2 tablespoons of chicken mixture in center of dough circles.
- Fold each circle in half and crimp edges with a fork.
- Place on a baking sheet and brush tops with egg yolks.
- Sprinkle top with mixed salt and chili powder.
- Bake 12-13 minutes at 400F degrees.
- Serve warm or at room temperature.
- Freezes well.
PAULA DEEN'S CHICKEN DIVAN
Make and share this Paula Deen's Chicken Divan recipe from Food.com.
Provided by Anita Harris
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Place frozen broccoli in 1/2 cup water in a saucepan and boil about 6 minutes; drain well and set aside.
- In a "large" bowl mix together the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt, pepper and wine or broth; mix well. Add broccoli and chicken and mix thoroughly.
- Spray a 13 x 9 Pyrex dish with vegetable spray. Pour in soup/chicken mixture. Smooth mixture with a spatula or the back of a spoon.
- Combine bread crumbs, parmesan cheese and butter. Sprinkle on top of mixture.
- Bake 30-45 minutes or until heated through.
- Note: TO lighten up you can use 98% ff cream of mushroom soup, light mayonnaise, light sour cream and low-fat cheddar cheese.
- This is really yummy and makes alot!
Nutrition Facts : Calories 615.7, Fat 38.4, SaturatedFat 14.5, Cholesterol 136.4, Sodium 1061.5, Carbohydrate 22.8, Fiber 2.5, Sugar 4.7, Protein 42.6
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