Empanadas cubane autentiche al pollo

Ingredienti

• 12 empanada dough rounds ((or store-bought empanada discs))
• 1 chicken bouillon cube
• 1 lb boneless, skinless chicken thighs (thawed)
• 3 tablespoons olive oil
• 1/2 cup diced onion
• 1 medium green bell pepper (thinly sliced lengthwise)
• 1/4 cup jarred red pimientos (thinly sliced lengthwise)
• 4 cloves garlic (minced)
• 1/4 cup dry cooking wine (vino seco)
• 4 ounces tomato sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• Salt + pepper (to taste)
• 1/2 cup Spanish pimiento stuffed olive slices
• Canola oil (for frying)

Preparazione

1. 1

   In a large pot, add 4 cups of water and crush the bouillon cube with your fingers. Stir then add the chicken thighs. Bring to a boil.

2. 2

   Cover and cook for 25-30 minutes or until the chicken is cooked through (internal temp 165ºF). Remove the chicken from the pot and shred with two forks on a plate. Set aside.

3. 3

   In a large skillet, heat olive oil on medium-high heat. Add onions, green peppers, pimientos, and garlic, and saute for 2-3 minutes. Stir in the cooking wine, tomato sauce, spices, salt and pepper.

4. 4

   Add in the shredded chicken and olives and make sure all is well incorporated. Saute for 5 minutes. Taste and adjust seasoning as needed. Remove from the heat and allow the chicken to slightly cool.

5. 5

   Add 2-3 tablespoons of the chicken filling into the center of the dough disc. Lightly brush the edges of the disc with water.

6. 6

   Fold the top half of the circle over the filling then seal with a fork. Repeat with the rest of the dough or you can refrigerate the rest for another time.

7. 7

   In a large skillet, heat 2-3 inches of oil to 350ºF. Fry the empanadas for 3-4 minutes until crispy and golden brown on all sides. Drain on paper towel lined plates. Serve immediately.