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Chicken Empanadas Recipe

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This recipe for Chicken Empanadas, by , is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Moore


2 large Chicken Breasts
1 Red Pepper
1 Onion (I prefer Vidalia when in season or a Spanish onion)
2 cloves Garlic minced
chopped cilantro
1 to 2 packets Goya Sazon Culantro y Achiote
Salsa Lizano (This is a product of Costa Rica that can be found at Super Supermarket in Haledon, NJ)(optional)
Queso Blanco Cheese (optional)

Pastry recipe
3 C Flour
tsp Salt
1 tsp Baking Powder
1 tbs Sugar (optional)
1 stick cold butter cut into eight pieces
C Orange Juice
⅔ Sparkling Water

Mix flour, salt, sugar, and baking powder and add pieces of butter and mix with hands or use a food processor. until crumbly, the add orange juice, and sparkling water mixing until clumps of dough start to form. Form dough into a ball knead gently and place in bowl coat with small amount of oil, cover and let rest at room temperature for about one hour.

roll into thing layer cut round disc shapes or form small balls and roll each int to a disc. Fill the disc with chicken filling and seal the edges. chill for 30 minutes. Fry until golden on each side.

Slice chicken into thin strips. Saute onions, garlic, in a small amount of oil then add chicken, sazon, and lizano. When chicken is done I add the chopped cilantro. (You can also boil the chicken and shred it then add to the other ingredients for a softer texture. I also somtimes add a slice of queso blanco to the empanado before sealing. (Chicken with cheese)

Empanada's can be made with beef filling using the same ingredients. This recipe is not spicy so you can always ad hot sauce or jalapenos to the mix. They are also good filled with any kind of cheese that will melt and onions are also good in the cheese mixture.

Number Of Servings:
Number Of Servings:
at least 12 empanadas
Personal Notes:
Personal Notes:
Left over chicken mixture is great with rice. If short of time hit the Goya freezer section for frozen empanada discs.




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