Craving a delicious and satisfying meal that transports you straight to the sunny shores of Puerto Rico? Look no further! This recipe for authentic Puerto Rican chicken empanadas will tantalize your taste buds and leave you wanting more. These savory pastries are perfect as a quick dinner, a satisfying lunch, or even a delightful appetizer for your next gathering. Get ready to experience the vibrant flavors of the island in every bite! This recipe is surprisingly easy, making it a perfect addition to your collection of easy recipes and quick dinner ideas.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening (or lard, for a more traditional taste)
- ½ cup ice water
For the Filling:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 (10 ounce) can diced tomatoes, undrained
- 1 teaspoon adobo seasoning
- ½ teaspoon ground cumin
- ¼ teaspoon oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Egg Wash (optional):
- 1 large egg, beaten
Instructions:
Making the Dough:
- In a large bowl, whisk together the flour and salt.
- Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preparing the Filling:
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes.
- Stir in the garlic, adobo seasoning, cumin, and oregano. Cook for another minute until fragrant.
- Add the diced tomatoes (undrained) and shredded chicken. Season with salt and pepper to taste. Simmer for 10-15 minutes, allowing the flavors to meld.
Assembling and Baking the Empanadas:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to about ⅛ inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles.
- Place a spoonful of the chicken filling in the center of each circle.
- Fold the dough over to form a half-moon shape, crimping the edges with a fork to seal.
- Brush the empanadas with the egg wash (if using) for a golden brown finish.
- Place the empanadas on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until golden brown and cooked through.
Tips and Variations:
- For a richer flavor, use lard instead of shortening in the dough.
- Feel free to add other vegetables to the filling, such as olives, carrots, or potatoes.
- You can also add a sprinkle of cheese to the filling before folding the dough.
- Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze well.
Nutritional Information (per empanada, approximate):
This will vary depending on the specific ingredients used. However, a reasonable estimate would be around 250-300 calories, with varying amounts of protein, fat, and carbohydrates. For a more precise calculation, use a nutritional calculator and input your specific ingredients and quantities.
This recipe for homemade cooking provides a healthy and delicious meal option, perfect for busy weeknights or special occasions. Enjoy the taste of Puerto Rico with every bite of these delightful chicken empanadas! They are truly among the best recipes for a satisfying and flavorful experience. Making these empanadas is a fun and rewarding cooking experience suitable for both easy recipes enthusiasts and experienced cooks alike.