Chicken Empanada

Chicken Empanada

The empanada Filipino recipe is made from chicken, with different vegetables like potatoes, green peas, carrots, and raisins.

The dough has a hint of sweetness to it.

Empanada is a Spanish word meaning meat pie. It is a turnover or a pasty filled with meat and vegetables, and deep-fried or baked.

The process is quite tedious, you need to boil the chicken separately before sauteing it to make the filling.

You need to make the pastry dough, then fill with the sauteed chicken, before frying or baking.

Empanada doughs can be soft with bread-like texture, or flaky and crunchy crust.

One Comment »

  1. Veenil December 4, 2012 at 9:41 am - Reply

    this should help you :4 Servings, about 3 onuces eachChicken thighs, boneless, skinless 1-1/2 poundsReady-to-eat cereal, cornflakes, crumbs 1 cupPaprika 1 teaspoonItalian herb seasoning 1/2 teaspoonGarlic powder 1/4 teaspoonOnion powder 1/4 teaspoonPREPARATION TIME: 15 MINUTESCONVENTIONAL COOKING TIME: 25 MINUTESMICROWAVE COOKING TIME: 6 TO 8 MINUTES1. Remove skin and bone; cut thighs into bite-sized pieces.2. Place cornflakes in plastic bag and crush by using a rolling pin.3. Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.4. Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.CONVENTIONAL METHOD1. Preheat oven to 400� F. Lightly grease a cooking sheet.2. Place chicken pieces on cooking sheet so they are not touching.3. Bake until golden brown, about 12 to 14 minutes.MICROWAVE METHOD:1. Lightly grease an 8 by 12 inch baking dish.2. Place chicken pieces on baking dish so they are not touching. Cover with waxed paper and cook on high.3. Rotate chicken every 2 to 3 minutes. Cook until tender, about 6 to 8 minutes.Note: To remove bone from chicken thighs:1. Place chicken on cutting board. Remove skin from thighs.2. Turn chicken thighs over.3. Cut around bone and remove it. Was this answer helpful?

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