אמפנדס עוף מרוטב טעים

על המתכון

מצרכים

• 1 ½ lbs boneless, skinless chicken thighs
• 2 tbsp olive oil, divided
• 1 packet sazón con cilantro y tomate
• 1 small yellow onion, diced
• 3 garlic cloves, finely grated
• 2 tbsp sofrito
• ½ cup Spanish olives with pimento
• ½ small bunch cilantro, bottom stems discarded, finely chopped
• 1 cup water
• 1 tomato bouillon with chicken cube
• 1 (10-pack) 6” empanada dough discs, defrosted
• Canola or vegetable oil

אופן ההכנה

1. Begin by seasoning the chicken thighs with 1 tbsp of olive oil and the packet of sazón. Toss well to coat evenly.
2. Heat a large pan over medium heat. Add 1 tbsp of olive oil. Once hot, add the chicken and sear for 4 minutes on each side.
3. Add the diced onion, grated garlic, and sofrito, cooking for 2–3 minutes while mixing the aromatics in with the chicken.
4. Add the olives, chopped cilantro, 1 cup of water, and the bouillon cube. Bring to a simmer, breaking up the cube until fully dissolved. Reduce the heat to low, cover, and simmer for 30 minutes. When done, shred the chicken in the pot.
5. To assemble the empanadas, place 2–3 tbsp of the chicken and olive mixture in the center of each dough disc. Fold over, pressing out any excess air, then crimp the edges with a fork to seal tightly. Do not remove the empanada from the precut plastic; this will prevent it from sticking to the board or to other empanadas as you prepare the rest.
6. Pour 1½ inches of canola or vegetable oil into a large pot or deep pan. Heat over medium heat until the oil reaches 350°F/175°C. Carefully place 2–3 empanadas into the hot oil, making sure not to overcrowd the pan. Adjust the heat of the burner to maintain the 350°F/175°C +/- 1 degrees.
7. Fry for 4–7 minutes, or until golden brown, flipping halfway through. When done, carefully remove to a paper towel lined pan or drying rack.
8. #empanada #shreddedchicken #dinnerideas