Food Everything+ Add
← All recipes

Chicken Empanadas with Chorizo

by Deb
Yield: 18 empanadasPrep: 1 hourCook: 1 hour 30 minutesTotal: 2 hours 30 minutes
Source: https://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/

Ingredients

You have 3 of 15
produce
  • ○1/2 cupgreen olives(pitted, chopped)
  • ○1onion(finely chopped)
  • ✓3 clovesgarlic(minced)
  • ○1/4 cupfresh cilantro(chopped)
protein
  • ○2 poundschicken thighs and legs
  • ✓1egg
  • ○1/2 poundchorizo(casing removed and crumbled)
dairy
  • ○1 cupunsalted butter(cold, cut into pieces)
grain
  • ○4 1/2 cupsall-purpose flour
pantry staple
  • ○1 tablespoondistilled white vinegar
  • ○salt and pepper(to taste)
  • ✓1 tablespoonsalt
  • ✓2 teaspoonsbaking powder
  • ✓2 tablespoonsolive oil
  • ○1/2 cupdry white wine
  • ○1 cupchicken broth
other
  • ○3/4 cupice water

Instructions

  1. In a large bowl, whisk together flour, salt, and baking powder.
  2. Add butter and blend with fingertips or a pastry cutter until the mixture resembles coarse meal.
  3. In a small bowl, whisk together egg, ice water, and vinegar.
  4. Add the egg mixture to the flour mixture, stirring until the dough just comes together.
  5. Turn the dough out onto a lightly floured surface and knead gently with the heel of your hand until smooth.
  6. Divide dough into 2 pieces, wrap in plastic wrap, and chill for at least 1 hour.
  7. Season chicken with salt and pepper.
  8. In a large heavy skillet, heat olive oil over medium-high heat.
  9. Add chicken and brown on all sides, about 8 minutes.
  10. Transfer chicken to a plate.
  11. Add chorizo to the skillet and cook, stirring, until browned, about 3 minutes.
  12. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
  13. Return chicken to the skillet and add wine, broth, and olives.
  14. Bring to a simmer, cover, and braise for 30 minutes.
  15. Remove chicken from the skillet and let cool.
  16. Remove skin and bones from chicken and shred meat.
  17. Return shredded chicken to the skillet and stir in cilantro.
  18. Preheat oven to 400°F (200°C).
  19. On a lightly floured surface, roll out dough to 1/8-inch thickness.
  20. Cut out 6-inch rounds.
  21. Place 2 tablespoons of filling in the center of each round.
  22. Fold dough over filling to form a half-moon shape.
  23. Crimp edges with a fork to seal.
  24. Arrange empanadas on a baking sheet and bake until golden brown, about 25 minutes.

My notes

These empanadas can be frozen, either baked or unbaked, for a convenient freezer meal.