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
Makes 15 small pies. (5 servings of 3 each).
Recipe provided courtesy of the NationalChicken Council. Used with permission.
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