2 medium onions
2 medium tomatoes
1 bunch of fresh Parsley
2 packs of Empanada discs-10 in each (normally in the freezer section at supermarket). If you are feeling brave, try making your own dough! I for one always make it too thick so I prefer to use the ones already pre-rolled at the store.
6 Boneless chicken thighs (or if you prefer white meat, u can use chicken breast)
¼ cup of olive oil
Corn or vegetable oil for frying
1 12 oz. can of chicken broth
1 tbsp. of tomato paste (optional)
1.Leave frozen empanadas at room temperature for about 30 minutes
2.Wash and lightly season your chicken
3.Pour chicken broth along with 2-3 cups of water in a medium sized pan
4.Add chicken and let it boil for 25-30 minutes
5.When chicken is fully boiled remove it from the pan and cut into 4 pieces
6.Cut onions and tomatoes into big chunks.
7.Use a food processor to chop onions, tomato chunks along with washed parsley and your pieces of chicken.
8.Heat ¼ cup of olive oil in a pan
9.When your oil is hot, add the chicken mix and let it cook on medium heat
11.Let it cook for about 10 extra minutes or until you feel it is ready
12.Heat up some vegetable oil in a pan.
13.While oil is heating up, lay your empanada disc on a flat surface
14.Scoop a tablespoon full of chicken filling in the center of the disc
15.Fold one side over the other and gently press down on the ends. Use a fork to press down all around the disc to ensure that the filling doesn’t spill out in the oil
16.When oil is hot, put your empanadas in.
They don’t take long to cook so keep an eye out so that they don’t burn.
And voila! A simple and quick recipe to my empanadas!
PS: Special shout out to my friend Assi for letting me in on the empanada discs secret 😉