Ingredients
-
6
-
2
-
1
-
6
-
1
-
1
-
1
-
2
-
3 - 4
-
2
-
2
-
1
-
2
-
2
-
1
Directions
Chicken Empanadas – Colombia – Empanadas De Pollo, Now it is time for a party! My middle son got married to a most wonderful girl and we are welcoming them home from their honeymoon with a small family get-together As a family favorite, my empanadas will be the principal side dish, along with various and sundry goodies Everything is ready, I have everything prepared, including the masa But, alas, in my excitement, I did not realize that I had run out of ground beef! With no time to spare, it is time to improvise I’ll make chicken empanadas! I thought With no previous experience in the matter, I just grabbed 6 chicken thighs, cooked them and pulled the meat apart So, below you will find my improvisation which, if I say so humbly, turned out as good or better than my beef empanadas I love when an experiment is a success!, Best recipe ever 10/10 I eat this all day every day Empenadas are love empenadas are life
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Steps
|
1
Done
|
The Chicken. |
|
2
Done
|
'- Place Chicken Thighs in a Large Pot With 8 Cups of Boiling Water. |
|
3
Done
|
'- Add the Celery, Onion, Garlic, Kosher Salt and Cumin. |
|
4
Done
|
'- Boil Over Medium Heat For Approximately 1 Hour (or Until Chicken Is Cooked). |
|
5
Done
|
'- With a Slotted Spoon, Carefully Remove Chicken from the Pot, Place It in a Bowl and Cover With a Kitchen Towel. Allow It to Cool Until Safe to Handle. |
|
6
Done
|
'- Cover the Pot and Continue to Cook the Stock on Low Heat. |
|
7
Done
|
'- Once the Chicken Has Cooled, Remove the Skin and the Bones. Drop the Bones and Skin Into the Stock Pot, Cover and Continue to Cook. With Your Fingers, Pull the Chicken Meat Apart So It Resembles Shredded Meat. Put Into a Bowl, Cover and Refrigerate. |
|
8
Done
|
'- Allow the Chicken Stock to Boil on Low Heat For Another Hour. Using a Sieve, Separate the Broth from All the Rest of the Ingredients and Allow It to Cool For About 30 Minutes. Discard the Stock Ingredients. |
|
9
Done
|
the Dough. |
|
10
Done
|
'- Mix All the Dry Ingredients Together (corn Meal, Brown Sugar, Yuca Starch and Optional Cumin) in a Large Bowl and Begin to Add the Chicken Broth Until You Have a Smooth, Humid, Easy to Work Dough. I Usually Add Two Cups and Work the Dough With My Hands. Then, I Add the Chicken Stock 1/2 Cup at a Time Until I Get the Consistency I Need. |
|
11
Done
|
'- Cover the Bowl and Let the masa Rest For About One Hour in the Refrigerator. |
|
12
Done
|
the Filling. |
|
13
Done
|
'- in a Frying Pan, Heat the Butter, Margarine or Oil Over Medium Heat and Saute the Onions and Tomatoes. (here You Can Add Cumin to Taste). |
|
14
Done
|
'- in a Large Bowl, Combine the Chicken, Potatoes, Chopped Cilantro, Garlic Powder and Pepper. |
|
15
Done
|
'- Add the Sauteed Onion-Tomato Mixture and Stir Until Well Blended. Check For Salt and Adjust Spices to Your Liking. |
