Chicken Empanada With Chorizo, Raisins, And Olives
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Black Pepper4.5 tbsps
Extra-Virgin Olive Oil2 large
Garlic Cloves (minced)1 cup
Golden Raisins1 cup
White Wine (dry)Directions:
1
Make filling: Pat chicken dry and sprinkle with salt and pepper
2
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate
3
Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes
4
Add chorizo and paprika and cook, stirring, 1 minute
5
Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits
6
Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total
7
Transfer chicken to a clean plate
8
(Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes
9
) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat
10
Stir chicken into sauce and discard bay leaves
11
Season with salt and pepper, then cool filling, uncovered, about 30 minutes
12
Pat chicken dry and sprinkle with salt and pepper
13
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate
14
Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes
15
Add chorizo and paprika and cook, stirring, 1 minute
16
Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits
17
Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total
18
Transfer chicken to a clean plate
19
(Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes
20
) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat
21
Stir chicken into sauce and discard bay leaves
22
Season with salt and pepper, then cool filling, uncovered, about 30 minutes
23
Form and bake empanada: Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes
24
Put oven rack in middle position and preheat oven to 400°F
25
Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil
26
Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan
27
Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water
28
Roll out remaining dough in same manner, then arrange over filling and press edges together to seal
29
Roll edges in and press to form a decorative rim
30
Make a 1-inch hole (a steam vent) in center of empanada
31
Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more
32
Remove from oven and brush empanada with remaining 3/4 tablespoon oil
33
Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm
34
Cut empanada into squares and serve warm or at room temperature
35
Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes
36
Put oven rack in middle position and preheat oven to 400°F
37
Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil
38
Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan
39
Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water
40
Roll out remaining dough in same manner, then arrange over filling and press edges together to seal
41
Roll edges in and press to form a decorative rim
42
Make a 1-inch hole (a steam vent) in center of empanada
43
Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more
44
Remove from oven and brush empanada with remaining 3/4 tablespoon oil
45
Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm
46
Cut empanada into squares and serve warm or at room temperature