Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken empanada. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken Empanada is a type of pastry that is stuffed with chicken meat, potato, carrots, and sweet peas. This is made by arranging the filling in the middle of a flattened dough and sealing it by pinching. Transfer chicken to a plate; discard bay leaves and reserve broth.
Chicken empanada is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Chicken empanada is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken empanada using 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Chicken empanada:
- Make ready 1 large chicken breast
- Take 1 packages taco seasoning
- Prepare 1 can beans ( black, pinto, kidney, doesn't matter)
- Make ready 1/2 cup frozen corn kernals
- Make ready 1/4 cup chopped onion
- Take 1/4 cup chopped green bell pepper
- Make ready 1 cup shredded mexican blend cheese
- Make ready 2/3 cup water
- Take 2 can cresant rolls
Enclosed in a mildly sweet flaky pastry that is baked to golden crispy perfection. This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. 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. The chicken empanada filling recipe is basic which is part of what I love about this recipe.
Steps to make Chicken empanada:
- Preheat oven to 350°F
- In a bowl, season your chicken however you like. I use Chipotle and black pepper.
- In a pan, heat vegitable oil at medium heat on stovetop. When oil pops when you sprinkle water in it it's ready.
- When pan is hot enough, place seasoned chicken breast in to cook till juices run clear.
- In a sauce pan put the undrained can on beans, corn and green pepper in, let it simmer covered on medium heat.
- 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.
- 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.
- 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.
- 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.
- Put in the preheated oven for 10 to 13 minutes.
- Enjoy with sour cream, salsa, guacamole, whatever the preference. Very yummy.
You could also use leftover chicken. When I know I'll be making these chicken empanadas, I try and bake the. Chicken Empanada usually contains minced or chopped beef or chicken, potatoes, onions, raisins, green peas and wrapped in semi-sweet dough. Transfer to a wire rack to cool for a few minutes before serving. Throw the ultimate fiesta with this recipe for chicken empanadas from Food.com.
So that’s going to wrap it up for this special food chicken empanada recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
