Chicken Empanada Recipe

There is nothing better than a food item that can be a complete dinner or lunch, and that is easy to transport in any lunch box or even save to eat in a few days. A dish that excels in all these requirements is the chicken empanada recipe. Not only are they portable, but they are easy to make and pretty cheap.

📝 Ingredients

• 1 whole chicken (about 2 kilos)
• 1 1/2 kg onion
• 6 eggs
• 1/2 cup (100 gr) chopped olives
• 1 cup (150 gr) green onion chopped
• 1 tablespoon cumin
• 1 teaspoon chili pepper powder
• 1 tablespoon paprika
• Salt to taste
• 8 cups (1 kg) all-purpose flour
• 1 cup (200 gr) butter (replaceable with the same amount of oil or fat)
• Warm water

👨‍🍳 Instructions

1. 1Cut the chicken into pieces and boil it...: Cut the chicken into pieces and boil it for no more than 30 minutes. Take it out and let it cool a little. Don't throw away the remaining chicken broth since that will make it come out juicy.
2. 2In a separate pot, sauté the onion with...: In a separate pot, sauté the onion with a few tablespoons of oil, make sure that it does not burn. While it is cooking, bone the chicken and cut it into small pieces.
3. 3When the onion is transparent, add the chicken...: When the onion is transparent, add the chicken and add salt little by little. Add a little bit of the broth, just cover the meat, and also the cumin, the Chili pepper powder, and the paprika.
4. 4When you're satisfied with the flavor, let it...: When you're satisfied with the flavor, let it cool and reserve it for about 1 or 2 hours in the refrigerator.
5. 5In a pot, boil the eggs, and when...: In a pot, boil the eggs, and when they are cooked, cut them into the size you like, it depends on how much you want to feel them in the empanada.
6. 6Add the eggs, onion, and olives to the...: Add the eggs, onion, and olives to the chicken mixture, and you have the filling ready.
7. 7In a large bowl put the flour, add...: In a large bowl put the flour, add the salt, and mix. Make a hole and add the butter at room temperature, and add the warm water little by little until you achieve a soft dough.
8. 8Let the dough rest in the fridge for...: Let the dough rest in the fridge for 30 minutes, then separate into small rolls and make them flat with your hands or a floured rolling pin, so you will have the flat discs to fill.
9. 9Then, put about 1 or 2 tablespoons of...: Then, put about 1 or 2 tablespoons of filling in each empanada, and close it by making the classic repulgue, or with the help of a fork, you can seal the ends.
10. 10You can cook them in the oven (medium...: You can cook them in the oven (medium to high heat or 180°C) for 35 minutes. Or fry them in abundant hot oil for 3 to 5 minutes per side.