Chicken Empanadas - Empanadas de pollo
Recipe: #15989
November 18, 2014
Categories: Chicken, Appetizers, Onions, Peppers, South American, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"For the dough use #recipe15525 It's important to let the filling cool down completely before stuffing the empanadas."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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