Chicken Empanadas - Empanadas de pollo

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"For the dough use #recipe15525 It's important to let the filling cool down completely before stuffing the empanadas."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

In a large skillet over medium heat, saute in olive oil the onions, celery and bell peppers.

Step 2

Meanwhile season chicken thighs on both sides.

Step 3

When onions are translucent, make some room in the middle of the skillet and add the chicken.

Step 4

If you think the skillet is to dry add a little olive oil first.

Step 5

Cook chicken on both sides until golden.

Step 6

Turn off the heat and let is cool off.

Step 7

When is cold, take the chicken of the skillet and cut it up in very small cubes, about a 1/4 inch.

Step 8

In a bowl mix in the cut up chicken and the veggies.

Step 9

Place about 3 tbsp. filling in the center of each dough circle. Brush the margin of each round with a little warm water.

Step 10

Fold dough in half over the filling, forming a half circle, then use your fingers to gently press and seal the edges.

Step 11

Then Use a fork to seal the edges.

Step 12

Heat oven to 375°.

Step 13

Place empanadas on a baking sheet; bake until golden brown, about 20 minutes.

Tips & Variations


No special items needed.

Related

Luvcookn

This is a delicious filling! Seeing that I had two rounds of your dough, I decided to make two different fillings from your recipe. The first one, used as directed. The second, I added cayenne and cumin. We both enjoyed one of each for dinner. I have frozen one batch (unbaked) for quick meals. DH is thrilled! Thank you for sharing Pia! Made for Billboard Recipe Tag.

review by:
(17 Feb 2020)