Chicken Empanadas
- Level: Intermediate
- Yield: 20 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 1126
- Total Fat
- 63
- Saturated Fat
- 8
- Carbohydrates
- 113
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 26
- Cholesterol
- 21
- Sodium
- 1557
- Total: 1 hr
- Active: 45 min
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
1 clove garlic, minced
1/2 yellow onion, diced
Kosher salt and freshly ground black pepper
1 cup shredded and chopped rotisserie chicken meat
1 chipotle in adobo, minced plus 1 teaspoon adobo sauce
1 cup shredded mozzarella (about 4 ounces)
2 tablespoons chopped fresh cilantro, plus more for serving
20 store-bought 5-inch empanada dough discs
Canola oil, for frying
Caramelized Onion Chimichurri, recipe follows
Rocoto Aioli, recipe follows
Caramelized Onion Chimichurri:
2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon balsamic vinegar
1/4 cup fresh parsley, minced
2 tablespoons fresh oregano, minced
2 tablespoons sherry vinegar
1 to 2 cloves garlic, minced
1 shallot, minced
2 tablespoons olive oil
Kosher salt
Rocoto Aioli:
1 cup mayonnaise
2 tablespoons rocoto pepper paste
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1/2 clove garlic, minced
Juice of 1/2 lemo
Directions
Special equipment:
a 3-inch biscuit cutter; a deep-fry thermometer- Heat the olive oil and butter in a skillet over medium heat. Add the garlic and onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Season to taste with salt and black pepper. Add the chicken, chipotle and adobo sauce and cook, stirring, until incorporated, about 1 minute. Transfer to a bowl and mix in the mozzarella and cilantro.
- Use a 3-inch biscuit cutter to cut a dough circle from each empanada dough disc. Divide the chicken filling among the dough circles, then fold each circle over and press the edges with a fork to seal.
- Fill a Dutch oven a little less than halfway with canola oil and heat to 350 degrees F. Working in batches, add the empanadas and fry until golden brown, about 3 minutes. Drain on a wire rack set over a baking sheet.
- Top the empanadas with cilantro and serve with the Caramelized Onion Chimichurri and Rocoto Aioli.
Caramelized Onion Chimichurri:
- Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft, translucent and brown, about 20 minutes.
- Add the balsamic vinegar and continue to cook until the onions are very tender, another 2 minutes. Transfer the onions to a cutting board and chop into bite-size pieces then transfer to a bowl. Toss with the parsley, oregano, sherry vinegar, garlic and shallots. Slowly drizzle in the olive oil. Season with salt.
Rocoto Aioli:
- Stir together the mayonnaise, rocoto pepper paste, oregano, pepper, garlic and lemon juice in a small bowl. Refrigerate until ready to serve.