Chicken empanada. Chicken Empanada is a type of pastry that is stuffed with chicken meat, potato, carrots, and sweet peas. This is made by arranging the filling in the middle of a flattened dough and sealing it by pinching. Chicken Empanada is a stuffed pastry or piece of bread stuffed with a mixture of chicken and other delicious ingredients.

Remove plastic and transfer empanada to a parchment-lined sheet tray. Chicken empanadas are easy and fun to make, and they are excellent for lunch boxes or for a snack on the go. For best flavor, make the filling ahead. You can have Chicken empanada using 9 ingredients and 11 steps. Here is how you cook it.

Ingredients of Chicken empanada

Prepare 1 large of chicken breast.
Prepare 1 packages of taco seasoning.
It's 1 can of beans ( black, pinto, kidney, doesn't matter).
You need 1/2 cup of frozen corn kernals.
It's 1/4 cup of chopped onion.
Prepare 1/4 cup of chopped green bell pepper.
You need 1 cup of shredded mexican blend cheese.
Prepare 2/3 cup of water.
Prepare 2 can of cresant rolls.

Argentinian Chicken Empanada Ingredients—Simplicity is Key. Our chicken empanada filling is all about simple ingredients and bold flavors. Nothing out of the ordinary here—in fact, you might have all. This recipe for chicken empanadas draws from the empanadas found throughout Latin America, Spain, and Portugal, where the briny bite of olives is coupled with warmer spices, like cumin and.

Chicken empanada instructions

Preheat oven to 350°F.
In a bowl, season your chicken however you like. I use Chipotle and black pepper..
In a pan, heat vegitable oil at medium heat on stovetop. When oil pops when you sprinkle water in it it's ready..
When pan is hot enough, place seasoned chicken breast in to cook till juices run clear..
In a sauce pan put the undrained can on beans, corn and green pepper in, let it simmer covered on medium heat..
When chicken breast is done cooking let it sit on a plate for a few minutes. Then I put it in my ninja blender, a food processor will work ok too, you want to shred the chicken..
Put Shedded chicken back in the pan with 2/3 cup of water and the envelope of taco seasoning. Cook for a few minutes over medium low heat. String frequently so chicken doesn't stick..
When the water is almost gone, put taco seasoned chicken in a bowl, with the drained bean mix, add the cheese. Mix with a spoon..
Rolls out the cresant rolls. Flatten them out, add a heaping teaspoon of the chicken and bean mix to the cresant roll and roll them up. Be sure to seal the mix in well, you don't want it to open while they are cooking..
Put in the preheated oven for 10 to 13 minutes..
Enjoy with sour cream, salsa, guacamole, whatever the preference. Very yummy..

This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The chicken empanada filling recipe is basic which is part of what I love about this recipe. You could also use leftover chicken. When I know I'll be making these chicken empanadas, I try and bake the. These useful spices can be used to cook so many different meals!