Zutaten für Chicken Empanadas Colombia Empanadas De Pollo
- Chicken Thighs
- 2 stalks celery, chopped
- White Onion
- Garlic Cloves
- Carrot
- 2 teaspoons kosher salt
- Ground Cumin
- Cornmeal
- Approximately 2-3 cups cooled chicken broth
- Dark Brown Sugar
- Cassava Meal
- Green Onions
- 2 medium tomatoes, chopped
- Fresh Cilantro
- Butter
- 2 medium potatoes, boiled and diced
- 1 teaspoon garlic powder
- Ground Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Empanadas Colombia Empanadas De Pollo? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chicken Empanadas Colombia Empanadas De Pollo
- **Cook the Chicken:** Place 6 chicken thighs in a large pot with 8 cups of boiling water. Add 2 stalks celery (chopped), 1 large onion (chopped), 4 cloves garlic (minced), 2 tsp kosher salt, and 1 tsp ground cumin. Boil over medium heat for 1 hour.
- **Shred the Chicken:** Remove chicken with a slotted spoon; place in a bowl and cover with a kitchen towel to cool. Once cool enough to handle, remove skin and bones. Shred chicken with your fingers.
- **Make the Stock:** Return bones and skin to the pot. Cover and simmer on low heat for another hour.
- **Strain the Stock:** Strain the broth through a sieve, discarding solids. Let cool for 30 minutes.
- **Prepare the Dough:** In a large bowl, whisk together 4 cups all-purpose flour, 1 tsp salt, and 1 tbsp baking powder. Gradually add cooled chicken broth (about 2 cups to start), mixing until a smooth, slightly humid dough forms. Add more broth (1/2 cup at a time) until desired consistency is reached. Cover and refrigerate for 1 hour.
- **Sauté Vegetables:** In a frying pan, sauté 1 large onion (chopped) and 2 medium tomatoes (chopped) in 2 tbsp butter/margarine/oil over medium heat until softened.
- **Make the Filling:** In a large bowl, combine shredded chicken, 2 medium potatoes (boiled and diced), 1/2 cup chopped cilantro, 1 tsp garlic powder, 1/2 tsp black pepper, and the sautéed onions and tomatoes. Season with salt to taste.
- **Assemble Empanadas:** Roll dough into 1-inch balls. Using a tortilla press (or two pieces of wood/flat surface), flatten each ball into a circle. Place about 1 rounded tablespoon of filling in the center, leaving 1/2 inch border. Fold in half, pressing edges firmly to seal. Crimp edges for a decorative finish.
- **Cook the Empanadas:** Fry in batches in a deep fryer filled with canola/peanut oil at 350°F (175°C) until golden brown. Alternatively, bake at 350°F (175°C) on a greased baking sheet for 20-25 minutes, flipping halfway through.
- **Serve:** Drain fried empanadas on paper towels. Serve immediately with lemon wedges and your favorite salsa.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
4g
Fat
5g
Carbs
5g
