Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken empanada. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. 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 one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chicken empanada is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook chicken empanada using 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Chicken empanada:
- Prepare 1 large chicken breast
- Prepare 1 packages taco seasoning
- Take 1 can beans ( black, pinto, kidney, doesn't matter)
- Take 1/2 cup frozen corn kernals
- Take 1/4 cup chopped onion
- Prepare 1/4 cup chopped green bell pepper
- Get 1 cup shredded mexican blend cheese
- Make ready 2/3 cup water
- Take 2 can cresant rolls
Transfer chicken to a plate; discard bay leaves and reserve broth. Let chicken sit until cool enough Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray. This Filipino chicken empanada is packed with flavorful filling of shredded chicken, potatoes, carrots, peas and raisins.
Instructions to make Chicken empanada:
- 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.
Enclosed in a mildly sweet flaky pastry that is baked to golden crispy perfection. 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. This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. Transfer to a wire rack to cool for a few minutes before serving. Chicken Empanada usually contains minced or chopped beef or chicken, potatoes, onions, raisins, green peas and wrapped in semi-sweet dough.
So that’s going to wrap it up for this special food chicken empanada recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
