Empanadas De Pollo Easy Chicken Empanadas Food

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EMPANADAS DE POLLO (CHICKEN EMPANADAS)



Empanadas De Pollo (Chicken Empanadas) image

These are delicious. Not very healthy but so tasty you won't mind indulging. The filling I use for these is #378725 .

Provided by cervantesbrandi

Categories     Meat

Time 1h30m

Yield 60 empanadas

Number Of Ingredients 13

2 lbs fresh prepared masa harina flour (Note ( the system says flour, masa is not flour it will be wet and have the consistency of play doug)
1 cup masa harina flour (maseca brand preffered)
3/4 cup white flour
2 teaspoons salt
water
4 cups oil (for frying)
4 chicken breasts (bone in skin on)
1 chicken bouillon cube
10 roma tomatoes (chopped)
1 white onion (minced)
1 tablespoon oregano
4 garlic cloves (minced)
2 tablespoons oil

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!

Nutrition Facts : Calories 220.1, Fat 16.6, SaturatedFat 2.3, Cholesterol 6.2, Sodium 97.5, Carbohydrate 14.9, Fiber 1.8, Sugar 0.5, Protein 3.9

EASY CHICKEN EMPANADAS - MINI



Easy Chicken Empanadas - Mini image

Make and share this Easy Chicken Empanadas - Mini recipe from Food.com.

Provided by Slainte32

Categories     Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

11 ounces pie dough, mix (suggest Betty Crocker)
1 (9 3/4 ounce) can white chicken meat, drained
1 (3 ounce) can sliced ripe olives
1 cup thick & chunky salsa
1 cup shredded Mexican blend cheese

Steps:

  • Prepare pie dough according to package directions for double crust pie. Wrap dough in plastic wrap or parchment paper & chill.
  • Preheat oven to 400 degrees. In a medium sauce pan, combine chicken, salsa, olives. Bring to a boil, then simmer 5 minutes. Remove from heat and stir in cheese. Cool slightly.
  • On flour-dusted surface, roll dough 1/8 inch thick. Using a 3 inch round cutter (or your Tupperware empanada maker!), cut out 18 circles, re-rolling scraps as needed.
  • Place about 1 T. chicken mixture in center of each circle. Moisten edges with water or milk. Fold circles in half and pinch to seal (or just shut your empanada maker). Pierce tops with fork.
  • Put empanadas on a baking sheet. Bake for 15 minutes or until golden. Serve hot.

Nutrition Facts : Calories 406.1, Fat 24.9, SaturatedFat 8.6, Cholesterol 49.8, Sodium 892.6, Carbohydrate 26.6, Fiber 2.9, Sugar 2.4, Protein 19.1

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)



Authentic Chicken Empanadas (Empanadas de Pollo) image

My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!

Provided by NatalieC

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h10m

Yield 12

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup warm water
¼ cup vegetable oil
2 tablespoons vegetable oil
1 pound shredded, cooked chicken
½ medium onion, diced
½ green bell pepper, diced
⅛ cup chopped fresh cilantro
⅛ cup sliced green olives
3 cloves garlic, crushed
1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
1 tablespoon tomato paste
salt and ground black pepper to taste
1 cup vegetable oil for frying

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.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 25.1 g, Cholesterol 29.5 mg, Fat 14 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 859.9 mg, Sugar 0.6 g

EASY (YET AWESOME) CHICKEN EMPANADAS



Easy (Yet Awesome) Chicken Empanadas image

I came up with this recipe by mixing a few different ones that I have used. I think it's awesome and has great flavor. I like to put Cholula hot sauce on mine and dip in sour cream. Hope you like it!

Provided by SavorFlavor

Categories     Savory Pies

Time 49m

Yield 8-9 medium empanadas, depending on size, 4-5 serving(s)

Number Of Ingredients 17

1 1/2-2 cups cooked chicken (I like to shred a rotisserie chicken)
1 cup Mexican blend cheese, shredded
1 (4 1/2 ounce) can green chilies, chopped (I use Old El Paso)
1 (14 ounce) can black beans, drained and rinsed well
1 small onion, chopped
2 -3 garlic cloves, chopped (can use more or less depending on your liking)
1/4 cup vegetable oil (should just coat the bottom of the pan)
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon chili flakes (can adjust to your liking)
salt (to taste)
pepper (to taste)
1/4 cup chicken stock
3 pie crusts, prepared (I use the Pillsbury Refrigerated Pie Crusts)
3 egg yolks, beaten
1 -2 teaspoon chili powder

Steps:

  • Preheat oven to 400F degrees.
  • Heat oil over med-high heat in a large skillet.
  • Saute onions and garlic about 4 minutes, until onions are translucent.
  • Add cumin, cayenne pepper, chili flakes and dried oregano. Make sure to mix well and cook for 2-3 minutes.
  • Add black beans, chicken and green chilies. Salt and pepper to taste. Cook for around 2 minutes until incorporated and heated through.
  • Add chicken stock a little at a time, just to moisten the mixture. You may not need to use the entire 1/4 Cup. You want to make sure that the mixture is moist but not soupy. Simmer for about 5-7 minutes.
  • Take mixture off burner and let cool to room temperature.
  • Add cheese and mix thoroughly.
  • Roll out dough onto floured surface.
  • Cut 4" circles out of the dough (I like to use a medium sized cereal bowl to cut the circles, but you can make yours smaller or larger).
  • Fill the middle of each circle with about 1.5 - 2 Tbl of the mixture. Don't overfill. Fold each circle in half (sealing in the mixture) and crimp the ends with a fork to close the dough.
  • Brush tops with egg yolks and sprinkle with chili powder.
  • Cook for 12-14 minutes at 400°F.
  • Enjoy!

Nutrition Facts : Calories 1179.8, Fat 75.9, SaturatedFat 21.5, Cholesterol 199, Sodium 1167.9, Carbohydrate 87.4, Fiber 12.7, Sugar 4.6, Protein 38.3

CHICKEN EMPANADAS - COLOMBIA - EMPANADAS DE POLLO



Chicken Empanadas - Colombia - Empanadas De Pollo image

Now it is time for a party! My middle son got married to a most wonderful girl and we are welcoming them home from their honeymoon with a small family get-together. As a family favorite, my empanadas will be the principal side dish, along with various and sundry goodies. Everything is ready, I have everything prepared, including the masa. But, alas, in my excitement, I did not realize that I had run out of ground beef! With no time to spare, it is time to improvise. "I'll make chicken empanadas!" I thought. With no previous experience in the matter, I just grabbed 6 chicken thighs, cooked them and pulled the meat apart. So, below you will find my improvisation which, if I say so humbly, turned out as good or better than my beef empanadas. I love when an "experiment" is a success!

Provided by Fabio

Categories     For Large Groups

Time 3h

Yield 50 serving(s)

Number Of Ingredients 19

6 large chicken thighs (skin on for flavor)
2 stalks celery (cut in half)
1 white onion (cut into large chunks)
6 garlic cloves (peeled, whole)
1 carrot (cut into 4 inch chunks)
1 tablespoon kosher salt
1 tablespoon ground cumin
2 lbs cornmeal (Yellow or white, preferably Goya brand)
3 -4 cups chicken broth (for use with the dry corn meal)
2 tablespoons dark brown sugar
2 tablespoons cassava meal (yuca starch)
1 tablespoon ground cumin (for the masa) (optional)
2 bunches green onions, cut into 1/4 bits
2 medium tomatoes, chopped into small chunks
1 bunch fresh cilantro, finely chopped
1/4 cup margarine or 4 tablespoons your favorite cooking oil
3 medium potatoes (cut into 1/2 inch chunks and boiled)
1 teaspoon garlic powder
1 teaspoon ground black pepper

Steps:

  • The Chicken.
  • - Place chicken thighs in a large pot with 8 cups of boiling water.
  • - Add the celery, onion, garlic, Kosher salt and cumin.
  • - Boil over medium heat for approximately 1 hour (or until chicken is cooked).
  • - With a slotted spoon, carefully remove chicken from the pot, place it in a bowl and cover with a kitchen towel. Allow it to cool until safe to handle.
  • - Cover the pot and continue to cook the stock on low heat.
  • - Once the chicken has cooled, remove the skin and the bones. Drop the bones and skin into the stock pot, cover and continue to cook. With your fingers, pull the chicken meat apart so it resembles shredded meat. Put into a bowl, cover and refrigerate.
  • - Allow the chicken stock to boil on low heat for another hour. Using a sieve, separate the broth from all the rest of the ingredients and allow it to cool for about 30 minutes. Discard the stock ingredients.
  • The Dough.
  • - Mix all the dry ingredients together (corn meal, brown sugar, yuca starch and optional cumin) in a large bowl and begin to add the chicken broth until you have a smooth, humid, easy to work dough. I usually add two cups and work the dough with my hands. Then, I add the chicken stock 1/2 cup at a time until I get the consistency I need.
  • - Cover the bowl and let the "masa" rest for about one hour in the refrigerator.
  • The Filling.
  • - In a frying pan, heat the butter, margarine or oil over medium heat and saute the onions and tomatoes. (Here you can add cumin to taste).
  • - In a large bowl, combine the chicken, potatoes, chopped cilantro, garlic powder and pepper.
  • - Add the sauteed onion-tomato mixture and stir until well blended. Check for salt and adjust spices to your liking.
  • The Empanada.
  • - Now, if you have a tortilla press, you're sitting pretty for the next step. If you don't have one, two pieces of 1" wood about 8" square will do just fine. Lacking that, anything flat and a counter top will work. Or, if you feel adventurous, you can use your own two little hands!
  • - Roll the "masa" (dough) into little balls about 1" in diameter. Cover the bottom part of the tortilla press with a piece of plastic wrap. Place the masa ball on top of the plastic wrap. Cover with another piece of plastic and press it into a flat circle (depending on the size of the original masa ball, the flat circle will turn out to be about 3 to 4 inches in diameter). Remove the top piece of plastic. Now add about one rounded tablespoon of the filling to the middle of the circle leaving about 1/2" of space on the sides. Using the plastic, fold the circle in half and press the edges together so it forms a half-moon. While still in the plastic, press the edges firmly together between your thumb and middle finger so the empanada is sealed. I like to make them pretty so, after the empanada is sealed, I remove it from the plastic and use the tip of my finger to fold the edges at small intervals so that the empanada has a "scalloped" look to the edges.
  • - Cook them in bunches but don't prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much. Also, as you are cooking, keep the bowl of masa covered with a humid towel to keep it from getting too dry.
  • Cooking.
  • - The traditional method, of course, is to fry the empanadas in a large, iron cauldron (approximately 50 years old), on top of a wood fire, outdoors, in about twenty pounds of pork lard that was used to fry the empanadas for the last month and a half.
  • - However, tradition does not always mean that it is right. Much of the time tradition simply means "lack of technology and alternate methods.".
  • - I use a deep-fat fryer filled with Canola or Peanut oil. For even healthier empanadas, they can be baked in the oven at 350 degrees F on a greased cookie sheet. Baking them, of course, takes longer and you will have to turn the empanadas once. Bake or fry until golden brown.
  • - If you fry them (the best method because they turn out nice and crunchy), make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels. This will allow the excess oil to drain.
  • - The tradition in Colombia is to have an empanada in one hand and a wedge of lemon in the other. As you take a bite, you squeeze a few drops of lemon juice inside. A bowl of your favorite salsa and a teaspoon will also do the job quite well. This recipe should yield approximately 4 to 5 dozen empanadas.

Nutrition Facts : Calories 117.5, Fat 3.5, SaturatedFat 1.2, Cholesterol 11.9, Sodium 212.1, Carbohydrate 18, Fiber 1.9, Sugar 1.2, Protein 4.2

EMPANADAS DE POLLO (EASY CHICKEN EMPANADAS)



Empanadas de Pollo (Easy Chicken Empanadas) image

Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!

Provided by Fioa

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 45m

Yield 12

Number Of Ingredients 10

cooking spray
1 tablespoon butter
1 cup chopped green onions
2 cloves garlic, chopped
1 ½ cups chopped cooked chicken
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground black pepper
12 empanada pastry discs
1 egg, lightly beaten

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.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 21 g, Cholesterol 29.3 mg, Fat 5.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 1.6 g, Sodium 398.5 mg, Sugar 0.3 g

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