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. Transfer chicken to a plate; discard bay leaves and reserve broth.

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. This Filipino chicken empanada is packed with flavorful filling of shredded chicken, potatoes, carrots, peas and raisins. You can cook Chicken empanada using 9 ingredients and 11 steps. Here is how you cook that.

Ingredients of Chicken empanada

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

Enclosed in a mildly sweet flaky pastry that is baked to golden crispy perfection. 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. The chicken empanada filling recipe is basic which is part of what I love about this recipe. You could also use leftover chicken.

Chicken empanada instructions

1. Preheat oven to 350°F.
2. In a bowl, season your chicken however you like. I use Chipotle and black pepper..
3. In a pan, heat vegitable oil at medium heat on stovetop. When oil pops when you sprinkle water in it it's ready..
4. When pan is hot enough, place seasoned chicken breast in to cook till juices run clear..
5. In a sauce pan put the undrained can on beans, corn and green pepper in, let it simmer covered on medium heat..
6. 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..
7. 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..
8. 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..
9. 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..
10. Put in the preheated oven for 10 to 13 minutes..
11. Enjoy with sour cream, salsa, guacamole, whatever the preference. Very yummy..

When I know I'll be making these chicken empanadas, I try and bake the. Transfer to a wire rack to cool for a few minutes before serving. Throw the ultimate fiesta with this recipe for chicken empanadas from Food.com. These useful spices can be used to cook so many different meals! An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, Indonesian, and the Philippines cultures.