Linda's Chicken Empanadas ~ Filling ~ Step 2
October 27, 2011
"This filliing is delicious with a great blend of Mexican flavors, and my favorite for making Empanadas. It makes enough to fill 18-20 Empanadas. Doubling the recipe gives you plenty of filling for a crowd. Use this recipe along with my Making Empanada Dough (Step 1 and 3) recipe to complete the Chicken Empanadas."
- Serving Size: 1 (51.5 g)
- Calories 64.1
- Total Fat - 3.7 g
- Saturated Fat - 1.2 g
- Cholesterol - 32.8 mg
- Sodium - 206.2 mg
- Total Carbohydrate - 1.5 g
- Dietary Fiber - 0.4 g
- Sugars - 0.9 g
- Protein - 6.3 g
- Calcium - 9.8 mg
- Iron - 0.5 mg
- Vitamin C - 4.6 mg
- Thiamin - 0 mg
For The Filling: Pat chicken dry with paper towels, then season well with salt and pepper.
In a large frying pan, melt butter over med-high heat until foaming.
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.
Remove all but 3 tablespoons of fat from the pan. Reduce heat to medium.
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.
Add tomatoes and wine. Stir to combine. Bring to a simmer.
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.
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.
When the chicken is cool enough to handle, remove the chicken pieces, and discard the skin and bones.
Finely chop the chicken pieces, and put back in the pan.
Add olives, cilantro, and vinegar. Season with more salt and pepper as desired, and stir to combine.
Transfer mixture to a medium bowl, leaving uncovered, and refrigerate until cold (at least 30 minutes).
Use my Empanada Dough recipe, and follow the directions for using the filling and making the Empanadas.
Tips & Variations
No special items needed.