Chicken And Olive Empanadas With Chimichurri Sauce
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
6 cloves
Garlic1 cup
Red Wine Vinegar3 cup
Olive Oil2 cups
Chicken Broth (low-sodium)1
Bay Leaf1 tbsp
Lard1 small
Yellow Onion (diced)1 tsp
All-Purpose FlourDirections:
1
Place in a medium bowl
2
For the chimichurri sauce: Combine the parsley, oregano, cilantro, garlic, crushed red pepper and 1 1/2 teaspoons salt in a food processor
3
Process until coarsely chopped
4
Add the vinegar and pulse to combine
5
Scrape the mixture into a bowl and whisk in the oil and 2 tablespoons water
6
Set aside at room temperature
7
(Can be made 1 day ahead and refrigerated; bring to room temperature before serving
8
Makes 1 cup
9
) For the filling: Put a rack in the upper third of the oven and preheat to 425 degrees F
10
Put the chicken thighs skin-side down in a large saucepan
11
Add the broth, parsley sprigs and bay leaf, turn the heat to medium-high and bring to a simmer
12
Cover, reduce the heat to low, and simmer until a meat thermometer inserted in a piece of chicken near the bone registers 150 degrees F, about 15 minutes
13
Transfer the chicken to a plate
14
When cool enough to handle, discard the skin and shred the meat into large pieces; you should have about 2 cups
15
Reserve 1/2 cup of the broth
16
(Strain and keep the rest to make delicious soup!)
17
Wipe out the saucepan, heat it over medium heat and add the lard
18
Add the onion, season with salt and cook, stirring, until soft but not brown, about 4 minutes
19
Sprinkle with the cumin and crushed red pepper and cook, stirring, 30 seconds
20
Stir in the flour
21
Whisk in the 1/2 cup broth and let it bubble and thicken, stirring frequently, about 4 minutes
22
Pour the mixture over the chicken, add the olives and toss to combine
23
Taste and add salt if necessary-the filling should be aggressively seasoned, since it will be wrapped in the dough
24
Pop the chicken into the refrigerator just until cool, about 10 minutes
25
To make the empanadas: Place a small bowl of cool water by your work surface
26
Line a sheet pan with parchment paper
27
Working with 1 wrapper at a time and keeping the rest covered, brush a little water on one edge of the empanada wrapper
28
Put 2 tablespoons of filling in the center of the wrapper and fold in half
29
Use your finger to press out the air, making a border of about 1/2 inch around the filling
30
Press with a fork to seal the edges
31
Transfer to the prepared sheet pan
32
Repeat with the remaining wrappers and filling
33
Bake the empanadas until golden brown, about 15 minutes, rotating the baking sheet halfway through
34
Serve warm with the chimichurri sauce