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Linda's Chicken Empanadas ~ Filling ~ Step 2

Here's how you make Linda's Chicken Empanadas ~ Filling ~ Step 2
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  • Servings: 18-20
  • Prep: 30m
  • Cook: 50m
    • The following recipe serves 18-20 people.

Ingredients

The ingredients are:
  • 1 pound chicken thighs (bone-in, skin on, 3-4 thighs depending on size)
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1/2 medium red bell pepper, finely chopped
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon salt (plus more for seasoning chicken)
  • 1/4 teaspoon freshly ground black pepper (plus more for seasoning the chicken)
  • 2 plum tomatoes, cored, and finely chopped
  • 1/4 cup dry white wine
  • 2 tablespoons green olives and pimentos, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1/2 teaspoon white vinegar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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