Empanadas De Pollo Con Chorizo Recipes

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Steps:

• For the empanada dough: Add the flour, butter, salt, eggs and 1 cup water to the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until a dough is formed.
• Wrap the dough with plastic wrap and hold at room temperature for 30 minutes.
• For the chorizo filling: Mix together the chorizo, potatoes, cheese and cilantro in a stand mixer fitted with the paddle attachment. Mix until combined, then set aside.
• Lightly flour a work surface and roll the dough out to 1/8-inch thick. Using a 4-inch round cookie cutter, punch out the rounds.
• Wet the dough rounds slightly with water. Place 1 to 1 1/2 ounces of filling on a round. Fold over and crimp with a fork. Repeat until all rounds are filled.
• Heat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
• Fry the empanadas in batches until golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
• Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
• Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
• Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
• Bake in the preheated oven until golden, about 20 minutes.

Steps:

• Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total. Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes. preheat oven to 400°F. Grease pan. place filling in middle of dow square, and moisten border with beaten egg. press edges together to seal and puncture the center with fork. brush empanada with beaten egg and bake for 15 minutes Cooks' notes: • Filling can be made ahead and brought to room temperature before using.

Steps:

• Place the chicken breasts and bouillon cube in a sauce pan. Cover with water and bring to a boil. Simmer the chicken for 45 minutes to an hour until tender enough to shred.
• While the chicken is cooking, heat the oil in a saute pan, add the onions. Saute for 5 minutes on medium heat or until onions are soft and translucent.
• Add in the tomatoes and cook until mushy about 10 minutes. Add in the garlic and cook for 1 minute. Then using a bean or potato masher mash the tomatoes until they are broken up (about 10 good mashes). Add the oregnao, salt to taste. Then turn the heat off of the tomatoes and set them aside.
• Pull the meat out of the sauce pan and set aside to cool.
• In a large bowl combine the fresh masa, corn flour and white flour. Once all is combined add ¼ cup water at a time until dough is easy to knead and slightly sticky. I usually add around ½ to 1/3 cups water.
• Add in the salt and knead the dough for 2 minutes to make sure the salt is incorporated.
• Shape the dough into egg size balls and flatten slightly into discs.
• Shred the chicken into thin shreds and add it to the tomato mixture. Stir and set aside.
• Press each disc in a tortilla press or between two sheets of plastic until it is flat and around ¼ inch thick.
• As you press each empanada fill with approx 1 tbsp of the chicken mixture on one side, then fold the other side over and press the edges together. Then peel away the plastic and drop the empanada in oil for frying.
• I serve these with salsa, chile de arbol, sour cream and shredded lettuce. Enjoy!

Steps:

• Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
• Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
• Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
• Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.

Steps:

• Coat the chicken with the paprika, make sure they are covered evenly, then season with salt and pepper. In a large skillet heat the olive oil and cook the chicken pieces until golden brown. Transfer chicken to a plate. Add the onion, garlic and chorizo to the pan and cook for 2 to 3 minutes. Add the tomatoes, bay leaves, and sherry and bring to a boil. Place the chicken in the pan with the sauce. Cover and simmer for about 40 minutes. After the 40 minutes uncover and season to taste with salt and pepper. Cover again and let it simmer for another 20 minutes. Cool 5 minutes before serving.