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Chicken Empanadas recipe

South-of-the-border-style savory turnoversfilled with chopped cooked chicken, tomato, green onions, cilantro,black olives, potato and raisins.

Recipe: Chicken Empanadas

6 broiler-fryer chicken thighs, skinned,boned, cut into small pieces (about 1 1/2 pounds boneless thighs)
2 teaspoons grated fresh ginger
1 clove garlic, minced
2/3 cup chopped green onion, tops included
2 teaspoons chopped cilantro
1 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, peeled, chopped
1/2 cup chopped black olives1 potato, cooked, peeled, chopped
1/2 cup seedless raisins
3 refrigerated (9-inch folded) pie crusts
1 large egg, beaten

  • Sprinkle chicken with ginger and garlic.
  • In 10-inch nonstick frypan, place oiland heat to medium temperature. Add chicken; sprinkle with onionand cilantro. Cook about 5 minutes without stirring, then stirand cook 5 minutes more.
  • Sprinkle with salt and pepper; add tomatoesand olives. Raise temperature to medium-high and cook, uncovered,until liquid is absorbed, about 10 minutes.
  • Stir in potato and raisins; remove fromheat and set aside for about 5 minutes to cool slightly.
  • Unfold each pie shell and cut four-inchrounds from each shell; make one more circle from scraps fromeach shell (total 15 rounds). Place 1/4 cup half-moon shape (likea turnover). Seal edge by crimping with fork. Brush tops withbeaten egg; place on ungreased baking sheet.
  • Bake in 375°F (190°C) oven about20 minutes until brown. Serve hot.

    Makes 15 small pies. (5 servings of 3 each).

    Recipe provided courtesy of the NationalChicken Council. Used with permission.

    Chicken Empanada

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