{"id":8654,"date":"2024-04-25T12:19:11","date_gmt":"2024-04-25T12:19:11","guid":{"rendered":"https:\/\/homekitchennotes.com\/savoryspice\/chicken-empanadas\/"},"modified":"2024-07-30T08:03:02","modified_gmt":"2024-07-30T08:03:02","slug":"chicken-empanadas","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/chicken-empanadas\/","title":{"rendered":"Chicken Empanadas"},"content":{"rendered":"

Empanadas come in many different forms with many different fillings. They can be baked and filled with beef, or fried and filled with guava and cheese. This version is a flavor bomb,\u00a0with tender<\/p>\n

 <\/p>\n

chicken thighs, peppers, and olives, bolstered by tomato paste and paprika.<\/p>\n

For many preparations using chicken in empanadas or other savory pies, cooks often use chicken breast. But thighs will add another level of flavor and richness. The peppers add a bit of sweetness, and you can even make these spicy by subbing one of the bell peppers for a jalape\u00f1o or two.<\/p>\n

Using store-bought wrappers makes this recipe a cinch. Just fold, pleat, brush with egg wash and bake. If you try this recipe, let us know how it comes out in the comments below!<\/p>\n

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Ingredients<\/h2>\n<\/div>\n
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  • 2<\/strong> lb.<\/strong>boneless, skinless chicken thighs<\/li>\n
  • Kosher salt<\/li>\n
  • Freshly ground black pepper<\/li>\n
  • 2<\/strong>bay leaves<\/li>\n
  • 2<\/strong> tbsp.<\/strong>vegetable oil<\/li>\n
  • 1<\/strong>large onion, chopped<\/li>\n
  • 1<\/strong>red bell pepper, chopped<\/li>\n
  • 1<\/strong>orange bell pepper, chopped<\/li>\n
  • 3<\/strong>cloves garlic, minced<\/li>\n
  • 2<\/strong> tbsp.<\/strong>tomato paste<\/li>\n
  • 1<\/strong> tbsp.<\/strong>sweet paprika<\/li>\n
  • 2<\/strong> tsp.<\/strong>cumin<\/li>\n
  • 1\/2<\/strong> c.<\/strong>castelvetrano or green olives, roughly chopped<\/li>\n
  • 12<\/strong>to 16 frozen and thawed empanada wrappers, such as Goya<\/li>\n
  • 1<\/strong>egg, beaten<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
    \n
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    Directions<\/h2>\n<\/div>\n
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    • \n
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      1. Step\u00a0<\/span>1<\/span>\n

        Preheat the oven to 375\u00ba. Pat chicken thighs dry with paper towels and season thoroughly on all sides with salt and pepper. Add chicken to a medium-size pot, and add water just to cover the chicken. Add a tablespoon of salt and bay leaves, and bring to a boil.<\/li>\n

      2. Step\u00a0<\/span>2<\/span>Reduce heat to medium-low, cover and cook until the chicken is cooked through and registers 165\u00baF when probed with a thermometer, about 10 minutes.<\/li>\n
      3. Step\u00a0<\/span>3<\/span>Transfer chicken to a bowl or cutting board to cool. Reserve 1 cup of the cooking water and set aside. Shred chicken and set aside.<\/li>\n
      4. Step\u00a0<\/span>4<\/span>In a large skillet over medium-high heat, heat oil. Heat until it shimmers, then add onion and bell peppers. Cook until the onion is golden and the peppers have begun to brown on the edges, 6 to 8 minutes.<\/li>\n
      5. Step\u00a0<\/span>5<\/span>Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in tomato paste and cook until it has darkened slightly in color, 2 to 3 minutes.<\/li>\n
      6. Step\u00a0<\/span>6<\/span>Add the shredded chicken, paprika, oregano, and cumin. Mix well until fully combined. Cook for 4 to 5 minutes or until the chicken is heated through and the spices have toasted slightly. Add the olives and mix until combined.<\/li>\n
      7. Step\u00a0<\/span>7<\/span>Pour in reserved 1 cup cooking liquid and cook, stirring occasionally until a glossy sauce forms on the chicken, 2 to 3 minutes. Remove from the heat and let cool slightly.<\/li>\n
      8. Step\u00a0<\/span>8<\/span>To shape the empanadas: Roll out a wrapper until it is about \u00bc\u201d to \u00bd\u201d larger than it was before. Scoop 2 to 3 tablespoons of filling onto the center of the wrapper. Brush a bit of beaten egg wash on the edges of the dough, then fold the wrapper so that it resembles a half moon.<\/li>\n
      9. Step\u00a0<\/span>9<\/span>Press the ends together and crimp by pleating the edges or pressing down with a fork. Repeat until all the filling has been used.<\/li>\n
      10. Step\u00a0<\/span>10<\/span>Transfer empanadas to a baking sheet and brush the tops with more egg wash. Bake until the pastry is golden brown, about 20 to 25 minutes. Allow to cool for 5 to 10 minutes and serve.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
        \"chicken<\/div>","protected":false},"excerpt":{"rendered":"

        Empanadas come in many different forms with many different fillings. They can be baked and filled with beef, or fried and filled with guava and cheese. This version is a flavor bomb,\u00a0with tender   chicken thighs, peppers, and olives, bolstered by tomato paste and paprika. For many preparations using chicken in empanadas or other savory […]<\/p>\n","protected":false},"author":3,"featured_media":8656,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-8654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-feast"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=8654"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8654\/revisions"}],"predecessor-version":[{"id":8711,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8654\/revisions\/8711"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/8656"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=8654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=8654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=8654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}