Chicken Empanadas
Recipe by National Chicken Council
Ingredients
- 6-- broiler-fryer chicken thighs, skinned, boned, cut into small pieces (about 1 1/2 pounds boneless thighs)
- 2teaspoons grated fresh ginger
- 1clove clove garlic, minced
- 2/3cup chopped green onion, tops include
- 2teaspoons chopped cilantro
- 1teaspoon salt
- 1/4teaspoon pepper
- 2-- tomatoes, peeled, chopped
- 1/2cup chopped black olives
- 1/2cup seedless raisins
- 1-- potato, cooked, peeled, chopped
- 3-- refrigerated (9-inch folded) pie crusts
- 1-- egg, beaten
Instructions
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Sprinkle chicken with ginger and garlic. In 10-inch nonstick frypan, place oil and heat to medium temperature. Add chicken; sprinkle with onion and cilantro. Cook about 5 minutes without stirring, then stir and cook 5 minutes more. Sprinkle with salt and pepper; add tomatoes and olives. Raise temperature to medium-high and cook, uncovered, until liquid is absorbed, about 10 minutes. Stir in potato and raisins; remove from heat and set aside for about 5 minutes to cool slightly. Unfold each pie shell and cut four-inch rounds from each shell; make one more circle from scraps from each shell (total 15 rounds). Place 1/4 cup half-moon shape (like a turnover). Seal edge by crimping with fork. Brush tops with beaten egg; place on ungreased baking sheet. Bake in 375 degrees F. oven about 20 minutes until brown. Serve hot.