Recipe of Perfect Barbecue Chicken Empanadas

Barbecue Chicken Empanadas. Dollop a heaping tablespoon of chicken mixture into the center of the biscuit round. Fold half of the dough over the filling, creating a half-moon shape. Use a fork to crimp and seal the edges of the biscuit.

Barbecue Chicken Empanadas They can be large or small, and stuffed with everything from meats and fish to vegetables and legumes. In this country, you normally find empanadas stuffed with ground beef, but this version uses chicken that's been heated in a sort of enhanced barbecue sauce. Mix flour, salt, baking powder, and baking soda together in a large bowl.

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, barbecue chicken empanadas. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Barbecue Chicken Empanadas is one of the most favored of current trending foods in the world. It's simple, it is fast, it tastes yummy. It is appreciated by millions every day. Barbecue Chicken Empanadas is something that I have loved my entire life. They are fine and they look fantastic.

Dollop a heaping tablespoon of chicken mixture into the center of the biscuit round. Fold half of the dough over the filling, creating a half-moon shape. Use a fork to crimp and seal the edges of the biscuit.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have barbecue chicken empanadas using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Barbecue Chicken Empanadas:

  1. {Make ready 4 of Bone-in chicken breasts (about 2 cups shredded).
  2. {Make ready 2 of Corn on the cob (to yield about 1/2 cup kernels).
  3. {Prepare 1 tbsp of Olive oil.
  4. {Prepare 2 of medium Potatoes, peeled and diced (about 1 cup).
  5. {Prepare 1 of small Sweet onion, finely chopped (about 1/4 cup).
  6. {Prepare 2 of Fresh jalapeno, seeded and finely chopped, (about 2 tablespoons).
  7. {Prepare 3 of large Garlic cloves, minced.
  8. {Make ready 1 cup of Barbecue Sauce.
  9. {Take 1 of Egg white.
  10. {Make ready 1 packages of 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)..
  11. {Prepare 1 of Few springs fresh cilantro for garnish.

Melt butter in a saucepan over medium heat. Place the chicken in a medium-sized saucepan. Crumble the bouillon on top and add the bay leaf. Cover with water and bring it to a boil.

Instructions to make Barbecue Chicken Empanadas:

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. At this point, preheat oven to 350°F..
  6. 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..
  7. Whip egg white until foamy and, using a pastry brush, lightly brush tops (including crimped parts) of each filled empanada..
  8. Bake at 350°F for 20 minutes, until tops of empanadas are golden brown..
  9. Remove from oven, let cool for 5 minutes, and serve..
  10. *Serve alongside barbecue rice and garnish with fresh cilantro..
  11. Note: Filling can be made ahead and stored in the refrigerator overnight..

Fold each circle in half and crimp edges with a fork. Chicken empanadas are the perfect dinner because you can customize the ingredients with countless combinations. Here are a few of my favorites to try: Cheese empanadas filled with your favorite blend of cheeses Prep all the ingredients by shredding the chicken, chopping the onions and roasted red peppers, and mincing the garlic. Cook the onions until soft, then add the garlic and cook for another minute. Stir in the roasted red peppers, tomato paste, and spices.

So that is going to wrap it up with this special food barbecue chicken empanadas recipe. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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