Recipe: Yummy Chicken empanada

Chicken empanada. This chicken empanada recipe, known as empanadas de pollo in Spanish, starts with a delicious dough stuffed with a traditional chicken filling, caramelized onions, olives, and pieces of hard-cooked. Arrange empanadas on the prepared baking sheet. Categories: Empanada Recipes Pastry Recipes Chicken Recipes Poultry Jalapeno Recipes Appetizer Lunch.

Transfer chicken to a plate; discard bay leaves and reserve broth. Let chicken sit until cool enough Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray. You can cook Chicken empanada using 9 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Chicken empanada

1. It's 1 large of chicken breast.
2. Prepare 1 packages of taco seasoning.
3. It's 1 can of beans ( black, pinto, kidney, doesn't matter).
4. Prepare 1/2 cup of frozen corn kernals.
5. You need 1/4 cup of chopped onion.
6. Prepare 1/4 cup of chopped green bell pepper.
7. It's 1 cup of shredded mexican blend cheese.
8. Prepare 2/3 cup of water.
9. It's 2 can of cresant rolls.

The chicken empanada filling recipe is basic which is part of what I love about this recipe. You could also use leftover chicken. When I know I'll be making these chicken empanadas, I try and bake the. This recipe for chicken empanadas draws from the empanadas found throughout Latin America, Spain, and Portugal, where the briny bite of olives is coupled with warmer spices, like cumin and.

Chicken empanada instructions

1. Preheat oven to 350°F.
2. In a bowl, season your chicken however you like. I use Chipotle and black pepper..
3. In a pan, heat vegitable oil at medium heat on stovetop. When oil pops when you sprinkle water in it it's ready..
4. When pan is hot enough, place seasoned chicken breast in to cook till juices run clear..
5. In a sauce pan put the undrained can on beans, corn and green pepper in, let it simmer covered on medium heat..
6. When chicken breast is done cooking let it sit on a plate for a few minutes. Then I put it in my ninja blender, a food processor will work ok too, you want to shred the chicken..
7. Put Shedded chicken back in the pan with 2/3 cup of water and the envelope of taco seasoning. Cook for a few minutes over medium low heat. String frequently so chicken doesn't stick..
8. When the water is almost gone, put taco seasoned chicken in a bowl, with the drained bean mix, add the cheese. Mix with a spoon..
9. Rolls out the cresant rolls. Flatten them out, add a heaping teaspoon of the chicken and bean mix to the cresant roll and roll them up. Be sure to seal the mix in well, you don't want it to open while they are cooking..
10. Put in the preheated oven for 10 to 13 minutes..
11. Enjoy with sour cream, salsa, guacamole, whatever the preference. Very yummy..

Throw the ultimate fiesta with this recipe for chicken empanadas from Food.com. Transfer to a wire rack to cool for a few minutes before serving. This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. This is I think the most popular kind of empanada, the chicken empanada. Either you can bake this empanada or fry it if you don't mind having a lot of grease in.

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