Pulled Chicken Empanadas
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Put the onion, pepper, and oil in a large skillet over medium-high heat and cook until softened, about 5 minutes
2
While this is cooking, pull the meat from the chicken, discarding the skin and bones
3
Add the chicken to the skillet along with the tomatoes, Creole seasoning, olives, hot sauce, and salt and pepper, to taste
4
Bring this to a boil, then reduce the heat and simmer for about 20 minutes
5
Let cool while you make the dough
6
Stir together the arepa flour and warm water with your hands until the dough is smooth
7
Cover with plastic wrap and let rest for 5 minutes
8
Take a piece of the dough and roll it into a ball about the size of a lemon
9
Put it on a piece of plastic wrap and place another piece of wrap on top
10
Pat out into a 5-inch circle
11
Remove the top piece of plastic and put 3 tablespoons of the pulled chicken onto the center of the circle, leaving a 1/2-inch border
12
Using the plastic wrap, fold the dough over to enclose the filling and form a semi-circle
13
Press the edges together
14
Using the rim of a small saucer, trim off the edge of the empanada
15
Repeat to make the rest
16
Put about 1/2-inch of vegetable oil in a skillet over medium-high heat
17
Dip the end of a wooden spoon into the oil: when bubbles form around it the oil is hot enough for frying
18
Fry the empanadas, a few at a time, until they are golden brown, about 3 to 5 minutes on each side
19
Drain on paper towels
20
Serve warm
21
Note: Mozzarella cheese and a mixture of diced pear and crumbled gorgonzola cheese also make great fillings for these empanadas