| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 55 min |
| Yield: | 15 empanadas |
Ingredients
- 2 pounds chicken thighs
- 1 pound chicken breasts
- 6.5 ounces tomato sauce
- 5 ounces canned chipotle peppers in adobo sauce
- 2 ounces onions, roughly chopped
- 2 ounces Roma tomatoes, roughly chopped
- 1 ounce chicken bouillon
- 2 cloves garlic
- Oil, for cooking and frying
- 1 1/2 pounds sautéed thinly sliced onions
- Store-bought empanada dough or pastry dough, for making empanadas
- Egg, for egg wash, optional
Instructions
- Place the chicken thighs and breasts in a pot of boiling water, then cook until tender, 30 to 40 minutes. Remove from the heat and shred.
- In a blender, mix the tomato sauce, chipotles, raw onions, tomatoes, bouillon and garlic until puréed. Cook this sauce in a pot with a little bit of oil until it starts bubbling, a few minutes. Immediately mix in the shredded chicken and sautéed onions. Cook for a few minutes more. Cool the filling.
- If using empanada dough, place filling in the middle of a piece of dough, about an inch from the border. Fold in half and seal with a fork or by crimping. If using pastry dough, cut into 5-inch circles and follow the above directions.
- If frying, heat oil in a deep-fryer to 350 degrees F and fry for about 3 minutes. If baking, brush the empanadas with egg wash, then bake at 350 to 375 degrees F for about 20 minutes (follow the package directions).
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 240 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 83 mg |
| Sodium | 714 mg |
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