Chicken empanadas, next to those of meat and ham and cheese, are one of the most classic Argentines. Its fried cooking provides an unparalleled flavor, maintaining all the moisture of the filling and resulting in a mass for crispy chicken empanadas. Of course it is not the healthiest option, however, you can also join the menu from time to time. However, it is important to keep in mind that, within the framework of a balanced diet, eventual consumption is more than healthy if you like it. On this opportunity, together with free recipes, we show you how Portuguese style, however, if you prefer, you can make the filling combining the chicken with white sauce, green, fungi and pumpkin, among other options. Lets cook!
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make chicken empanadas: |
| 12 empanada discs 1 supreme chicken 1 onion 1 tablespoon of butter ¼ Green bell ¼ red meor ¼ yellow bell 25 cubic centimeters of white wine 2 branches of green 1 pinch of pepper 1 tooth of garjo 1 tablespoon of barbecue 4 tablespoons of tomato tread Para the broth :: 1 carrot 1 rodaja of pumpkin 1 clove of garlic 1 branch of celery 3 chard leaves |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make chicken empanadas:
1. Do you ask how to make chicken fried empanadas? Well, to start with the recipe for chicken empanadas, cook the chicken in plenty of water with vegetables, such as carrot, pumpkin, garlic, chard, celery and condiments, such as laurel and thyme. Previously, you must clean the vegetables and peel them, as is the case with carrot, pumpkin and garlic. You should also clean the celery and chard. Boil for about 30 minutes.
Trick: If you don have these vegetables, you can use the ones you have to make the broth. Here we seek to provide flavor to the chicken. Reserve the broth to make a rich homemade soup.
2. pela and pump the onion to saute it with the tablespoon of butter in a pan over maximum heat until it is transparent. Add the white part of the green and the chopped garlic clutch.
Trick: If you want to reduce the saturated fats of this recipe a bit, you can replace the oil butter at this point.
3. When the onion is transparent, add the washed and chopped bars, without white ribs or seeds. Then, lower the fire half-low and continue to skip until they are well cooked. When they are well cooked, raise the fire to the fullest and add the white wine. Remove from heat when you feel sweet smell, instead of acid.
4. After the cooking time of the chicken, deny it with the help of two forks. As frying cooking is very short, make sure the chicken is well cooked, but wet.
5. Mix the chicken with the sauteed vegetables, the pinch of pepper, the barbecue and the tomato. In this case, it is an expert tomato, peeled canned, but you can use breadcrumbs or replace it with tomato puree. Try the filling and corroborates the flavor. If you see it necessary, correct with condiments to taste, such as ground chili, thyme or paprika.
6. Fill the empanadas by adding a tablespoon of chicken preparation in the center of the disc and wetting one half of the edge so that, when closing it, it is perfectly sealed. With the help of the fingertips, make the repulgue or closure that you like and reserve them. Then, take them to the freezer so that they are very cold when cooking them.
7. Heat the oil to 160 ºC- 180 ºC and cook the empanadas for about 2-4 minutes, making sure that they are brown on all sides. You can help you turn them with a clamp carefully so that they do not break. As you remove the empanadas from the oil, take them to a plate with absorbent paper to remove the excess of it.
8. And now, you can eat the delicious chicken fries. Tell us what this recipe has seemed to you, we encourage you to do it!
