Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, barbecue chicken empanadas. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
These empanadas call for store-bought empanada discs because let's face, that's a heck of a lot Generously rub chicken thighs with Hungry Fan™ Barbecue Spice Blend. Tangy BBQ chicken empanadas is a crowd pleaser. Great finger food for your next gathering.
Barbecue Chicken Empanadas is one of the most popular of current viral foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Barbecue Chicken Empanadas is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook barbecue chicken empanadas using 11 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Barbecue Chicken Empanadas:
- Prepare 4 Bone-in chicken breasts (about 2 cups shredded)
- Make ready 2 Corn on the cob (to yield about 1/2 cup kernels)
- Make ready 1 tbsp Olive oil
- Take 2 medium Potatoes, peeled and diced (about 1 cup)
- Make ready 1 small Sweet onion, finely chopped (about 1/4 cup)
- Get 2 Fresh jalapeno, seeded and finely chopped, (about 2 tablespoons)
- Prepare 3 large Garlic cloves, minced
- Prepare 1 cup Barbecue Sauce
- Make ready 1 Egg white
- Get 1 packages Empanada discs (14 ounce package, found in frozen section of most markets), thawed overnight in refrigerator or a couple of hours on countertop (leave in package to thaw).
- Take 1 Few springs fresh cilantro for garnish
Experience a delicious burst of flavor when you try Shredded Chicken Empanadas with Cheese. Simply combine shredded cooked chicken, Mexican-style cheese, chipotle aioli and fresh cilantro for. The crust is flaky and the filling is of juicy ground chicken that's perfectly seasoned and bursting with flavor. Chicken empanadas are heavenly mini chicken pies.
Instructions to make Barbecue Chicken Empanadas:
- Place chicken in a large stock pot and add water to cover chicken. Bring to a boil, then immediately turn heat to low. Simmer for 20 minutes. Turn off heat, remove chicken from water and place on a plate to cool. Once cooled, pull chicken from bones into fine shreds. Measure out 2 cups and set aside. *Note: Do NOT overcook chicken, or the meat will be chewy. It will continue to cook during baking.
- Heat a heavy cast iron grill pan over high heat and add corn, turning cobs frequently until blackened in several spots, about 4 minutes per 4 sides. Remove from pan, let cool. Slice kernels from cobs and measure out 1/2 cup and set aside.
- Heat large saute pan over medium heat and add 1 tablespoon olive oil. Add diced potatoes and stir fry for approximately 10 minutes, until potatoes are soft and golden brown. Add chopped onion and chopped jalapeno and stir fry for an additional 5 minutes. Add minced garlic and continue to stir fry for another 2 minutes, so as not to burn the garlic.
- Lower heat to medium low, add shredded chicken, corn kernels, and 1 cup of barbecue sauce to pan and gently fold ingredients together to cover with sauce. Simmer mixture for about 5 minutes. Turn off heat and allow mixture to cool in pan.
- At this point, preheat oven to 350°F.
- Gently separate dough disks and, using a rolling pin, place each disc on a piece of wax paper and roll each disc out until each is about 1 inch larger in diameter. Scoop out 1/4 cup of filling and spread horizontally along the center of each empanada disc. Gently bring the bottom edge over the filling and press to the top of the disc to form a semi-circle and press firmly together to seal. Starting from one corner of the empanada to the other end, pinch to seal or simply crimp together with a fork. Set side-by-side down the length of a parchment-lined half baking sheet. You should have 10 filled empanadas with leftover filling that will go well as a topping over rice.
- Whip egg white until foamy and, using a pastry brush, lightly brush tops (including crimped parts) of each filled empanada.
- Bake at 350°F for 20 minutes, until tops of empanadas are golden brown.
- Remove from oven, let cool for 5 minutes, and serve.
- *Serve alongside barbecue rice and garnish with fresh cilantro.
- Note: Filling can be made ahead and stored in the refrigerator overnight.
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. Throw the ultimate fiesta with this recipe for chicken empanadas from Food.com. Empanadas de Pollo (Fried Bolivian Chicken Empanadas). Published: September For these chicken empanadas we're using shredded chicken. Baked Chicken Empanadas - a homemade baked version of a popular street food that doesn't need Empanadas are a very popular street food in many Latin American countries and in Spain and it is so.
So that is going to wrap it up for this exceptional food barbecue chicken empanadas recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this site on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this site becomes “the place to be” when it comes to barbecue chicken empanadas cooking. Go on get cooking!
