Linda's Chicken Empanadas ~ Filling ~ Step 2 Recipe

Step 1

For The Filling: Pat chicken dry with paper towels, then season well with salt and pepper.

Step 2

In a large frying pan, melt butter over med-high heat until foaming.

Step 3

Place chicken skin side down in the pan, and cook for 5 minutes, or until chicken is golden brown. Turn chicken pieces over, and cook until golden brown, about 5 minutes more. Set aside.

Step 4

Remove all but 3 tablespoons of fat from the pan. Reduce heat to medium.

Step 5

Add onion, bell pepper, oregano, cumin, red pepper flakes, salt and pepper to the pan. Stir occasionally, and cook until onion has transparent, about 4 minutes.

Step 6

Add tomatoes and wine. Stir to combine. Bring to a simmer.

Step 7

Place reserved chicken and any accumulated juices back in the pan, cover, and reduce heat to low. Simmer until chicken is no longer pink in the middle, about 25 minutes.

Step 8

Transfer chicken to a cutting board to cool. NOTE: If there is any liquid in the pan, increase the heat to medium-high and continue cooking, uncovered, until the liquid has evaporated, then remove the pan from heat, and set aside.

Step 9

When the chicken is cool enough to handle, remove the chicken pieces, and discard the skin and bones.

Step 10

Finely chop the chicken pieces, and put back in the pan.

Step 11

Add olives, cilantro, and vinegar. Season with more salt and pepper as desired, and stir to combine.

Step 12

Transfer mixture to a medium bowl, leaving uncovered, and refrigerate until cold (at least 30 minutes).

Step 13

Use my Empanada Dough recipe, and follow the directions for using the filling and making the Empanadas.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute the chicken thighs for boneless, skinless chicken breasts. The benefit of this substitution is that it will reduce the amount of fat and calories in the dish, making it a healthier option. It will also reduce the cooking time, as boneless, skinless chicken breasts cook faster.
Substitute the white wine for vegetable broth. The benefit of this substitution is that it will remove the alcohol content of the dish, making it more family-friendly. It will also add more flavor to the dish, as vegetable broth has a richer flavor than white wine.

Variations

Vegetarian Empanadas Replace the chicken with 1 cup of cooked black beans, 1/4 cup of corn, and 1/4 cup of diced bell peppers. Increase the cumin to 1 teaspoon, and add 1/2 teaspoon of chili powder.

Mexican-Style Empanadas Replace the chicken with 1 cup of cooked black beans, 1/4 cup of corn, 1/4 cup of diced bell peppers, 1/2 cup of diced tomatoes, and 1/2 cup of cooked rice. Increase the cumin to 1 teaspoon, and add 1/2 teaspoon of chili powder, 1/2 teaspoon of oregano, and 1/4 teaspoon of garlic powder.

Serve with

Mexican Rice - A simple and flavorful side dish that compliments the Mexican flavors in the empanadas. The rice is cooked with onions, garlic, and tomatoes and seasoned with cumin, oregano, and cilantro for a delicious and easy accompaniment.

Mexican Black Beans - A delicious and easy side dish that pairs perfectly with Mexican Rice. This dish is made with black beans, onions, garlic, and spices, and is cooked until creamy and flavorful. It's a great way to add some extra protein and flavor to the meal!

FAQ

Q: How many empanadas can I make with this filling?

A: This filling makes enough to fill 18-20 empanadas. Doubling the recipe will give you plenty of filling for a crowd.

Q: What type of dough should I use for empanadas?

A: You can use a variety of doughs for empanadas, such as puff pastry, flaky pastry, or a homemade dough made with flour, salt, and fat.

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Fun facts:

The origin of empanadas is widely disputed, with some sources saying it originated in Spain, while others trace it back to Portugal. It is believed that the dish was introduced to Latin America by Spanish colonists.

In 2018, celebrity chef Gordon Ramsay made an appearance on The Late Late Show with James Corden, where he taught Corden how to make empanadas. The recipe he used was similar to this one, with the addition of raisins and hard boiled eggs.