Chicken Empanadas - Empanadas de pollo
November 18, 2014
"For the dough use #recipe15525 It's important to let the filling cool down completely before stuffing the empanadas."
- Serving Size: 1 (267.2 g)
- Calories 401.7
- Total Fat - 24.9 g
- Saturated Fat - 5 g
- Cholesterol - 182.3 mg
- Sodium - 421 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 2.6 g
- Sugars - 4.1 g
- Protein - 33.9 g
- Calcium - 40.7 mg
- Iron - 1.9 mg
- Vitamin C - 31.8 mg
- Thiamin - 0.2 mg
In a large skillet over medium heat, saute in olive oil the onions, celery and bell peppers.
Meanwhile season chicken thighs on both sides.
When onions are translucent, make some room in the middle of the skillet and add the chicken.
If you think the skillet is to dry add a little olive oil first.
Cook chicken on both sides until golden.
Turn off the heat and let is cool off.
When is cold, take the chicken of the skillet and cut it up in very small cubes, about a 1/4 inch.
In a bowl mix in the cut up chicken and the veggies.
Place about 3 tbsp. filling in the center of each dough circle. Brush the margin of each round with a little warm water.
Fold dough in half over the filling, forming a half circle, then use your fingers to gently press and seal the edges.
Then Use a fork to seal the edges.
Heat oven to 375°.
Place empanadas on a baking sheet; bake until golden brown, about 20 minutes.
Tips & Variations
No special items needed.