This Easy as Pie Chicken Empanada Recipe is just that! From the masa corn dough, chicken tinga filling, to the creamy chipotle dip! Oh, so yummy!
♦
Easy as Pie Chicken Empanada Recipe
A few weeks ago, we had a Starbucks Giveaway. We had a few prerequisites for entering. One, was simply a question to our readers of what was there favorite appetizer from here, Mexican Appetizers and More. The second question was, what would be a Mexican appetizer you would like to see posted. Well our winner suggested, Chicken Empanadas. To my surprise, I realized I had yet to post a chicken empanada recipe! I have several empanada recipes but not a chicken empanada recipe! Odd, I know! So folks here it is! An easy as pie chicken empanada recipe!
This easy as pie chicken empanada recipe, is just that, easy as pie with the exception of maybe the empanada dough, well not really, that’s easy as pie too. What I mean is, if this will be your first time making empanada dough well the thought of it may intimidate you, but don’t let that happen to you because it really is easy as pie.
Many of you may not own a tortilla press which I promise is not a factor. You can press empanada dough with two tools that I’m sure you already have. What is it? A plate, pie bowl or a heavy cast iron (anything that will help you press the dough into discs) and a ziploc bag.
I have included pictures to walk you through this very simple process. Please take a look at my mexican empanadas with green sauce recipe and scroll down to see the pictures on how to make your empanada dough into empanada discs to form the chicken empanadas.
What is an Empanada?
An empanada is some sort of dough folded over a filling. Why do I say some sort? Because depending on the country, the dough is made differently. In India for example, Samosas (their version of an empanada) are made with flour (check out my version of a samosa, mexican samosas recipe.)
In Mexico, it is the corn masa (corn dough) or fresh corn masa (masa preparada) that masters the Empanada. Empanadas are just great because they can hold just about any filling. Chicken, pork, beef, lamb, fish, crab, lobster etc… Empanadas can even be filled with some sweet savory treat, like chocolate, raspberries, figs etc and served as a dessert or simply a delicious treat.
Now back to one of the major stars of this recipe, the corn masa. Corn masa is finely ground dried corn kernels that have been cooked and soaked in a solution of calcium hydroxide or limewater. Not to be confused with water flavored with lime juice. 🙂
So we’re making this easy as pie empanada recipe with chicken, right? Well to make it even easier on you, you can just go buy yourself an already made rotisserie Chicken from Walmart or your local supermarket. Cut the breasts off and then shred them. If not, boil two chicken breasts and do the same. Easy pizzy!
I’ve chosen a chipotle sauce (made with chipotle peppers in adobo sauce) for these chicken empanadas because I think it works really well with these yummy guys but if you would like to just use regular salsa or maybe make some salsa verde or green sauce, feel free. Or maybe all three sauces! Keep in mind the chipotle sauce only takes under a minute to make, so why not!
So let’s get to my easy as pie chicken empanada…hope you enjoy it as much as I do!
So cheers! Here is to another delicious Mexican Appetizer from MAaM!
Easy as Pie Chicken Empanada Recipe
Ingredients
- 1-2 Cups vegetable oil for frying
MASA DOUGH
- 2 Cups Maseca flour
- 1 1/2 cup water
CHICKEN MIXTURE
- 2 chicken breasts or already made rotisserie chicken, cut off breasts (shredded)
- 3 plum tomatoes chopped
- 2 cloves garlic coarsely chopped
- 1 small or 1/2 large white onion chopped
- 2 chipotle peppers in adobe sauce seeds removed or left in if you want your chicken mixture to be spicy then chop peppers
- 1/4 cup fresh cilantro chopped
- 1 teaspoon powdered chicken broth
- 1/4 teaspoon cumin
- salt and pepper to taste
- 2 Tablespoons vegetable oil
CHIPOTLE SAUCE
- 1 cup mexican crema plain yogurt or even sour cream
- 2 chipotle peppers in adobo sauce seeds removed
- 1 garlic clove
- 1 juice of lime
- salt to taste
Instructions
Masa Dough
- In a bowl mix 2 cups of the Maseca corn dough with 1 1/2 cups water and mix well with your hands. The dough will start to form. Form 2 or 3 inch balls with your hands, you will yield about 10- 12 balls. Set aside on a platter and cover with a moist paper towel to prevent balls from drying out while you prepare your chicken mixture.
Chicken Mixture
- In a frying pan over medium heat, add the 2 tablespoons of oil and onion. Cook for about 5 min or until onions are translucent. Add tomatoes and garlic, cook for a minute. Add chicken, chipotle peppers, cumin, chicken powder and cilantro. Mix well together and add salt and pepper to taste. Cook all together for about 5 minutes.Note: If mixture is dry, you can add a few tablespoons of water to moisten. Turn stove off and set pan aside, let chicken cool off. Chicken must be cool before putting in empanada dough or your dough may fall apart.
Chipotle Sauce
- While chicken is cooling off, make your sauce for your empanadas. Add all sauce ingredients to a blender or chopper. Add the plain yogurt, mexican crema or sour cream with chipotle peppers, lime juice and salt to taste. Blend well. Set aside. Note: You can also leave the seeds in peppers for extra heat.
To Form Empanadas
- Now to form the empanadas. With scissors, cut open a ziploc bag on both sides to make one long piece or you can cut to form 2 separate pieces. Now get a pie bowl or heavy skillet.
- Using the ziploc bag, add one of the masa balls in between ziploc bag. Place the skillet or pie bowl on top and gently press down to form a disc. Now add about 2-3 tablespoons of chicken mixture to one side of empanada dough and using the ziploc bag flip side of empanada over to cover side with mixture. Seal the sides of empanada with fingers to form a seal. Remove empanada from ziploc and set aside on a platter. Repeat steps with all the masa balls.
Frying Empanadas
- Heat skillet over medium heat with 1-2 cups of oil. Gently add empanada to oil when oil is hot. Cook for 2 minutes on each side or until golden brown. Drain empanadas on paper towels. Serve with dipping chipotle sauce. Add sauce to each bite of yumminess. Enjoy!
Nutrition
Let me know when you will be making these savory empanadas.
Leave a Reply