Chicken empanada – a detailed recipe for cooking.
Recipe author – George Durand (USA) – Chef, TV host
Time: 1hour. 10 min. Difficulty: easy Amount: 6 – 8 pies empanadas The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 cooked baked chicken
- 1 can (800 gr.) Pulp of tomatoes
- 2 tbsp. l Creole spice mix (see recipe)
- 1 chopped onion
- 1 chopped red pepper
- 2 tbsp. l olive oil
- 3/4 Art. chopped green olives
- A little hot sauce
- Salt and ground black pepper
- Tip: As an excellent dessert toppings empanadas can take mozzarella cheese, and a mixture of diced pears and crumbled gorgonzola cheese.
For the test:
- 2.5 tbsp. Arepa flour (processed corn flour), which can be bought at large supermarkets or stores selling Latin American goods
- 2 tbsp. warm water
- Cooking Oil
Recipes with similar ingredients: chicken, tomatoes, olives, seasoning kajun, corn flour, onion, chili pepper, hot sauce, mozzarella cheese, gorgonzola cheese, fresh dough, pears
Recipe preparation:
- Put a large frying pan on a moderately strong fire, pour oil, put onion and pepper and fry until soft, about 5 minutes. While the vegetables are fried, separate the chicken meat by removing the skin and bones. Put the chicken in the pan, add the tomatoes, creole spices, olives, spicy sauce, salt and pepper to taste. Bring everything to boil, then reduce heat and simmer for about 20 minutes. Give cool while you cook the dough.
- Hands mix arep flour with warm water until smooth dough. Cover it with cling film and let stand 5 min Nip off a slice of dough and roll it into a bowl the size of a lemon. Put it on a piece of cling film and cover with another piece. Mash into a circle with a diameter of 13 cm. Remove the top piece of food film and put 3 tbsp. l filling the center of the circle, leaving edge 1.5 cm in size. Using a cling film, roll the dough so that to get a semicircle with a filling inside. Pinch the edges. Bezel a small saucer trim the edge of the empanadas. Repeat the same steps with the remaining test.
- Place the pan on a moderately high heat and pour about 1.5 cm of vegetable oil. Dip the end of the wooden tablespoons in oil: if the oil begins to bubble around it, then it heated enough for frying. Fry pies a few pieces until golden brown, about 3 – 5 minutes. with each side. Dry on a paper towel. Serve warm.
