The idea here is that you’re not only going to prepare them, but you’re also going to eat a couple while you cook them! Have fun with this easy recipe:
Preparation time1 hourCooking time50 minutesCategoryEntranceKitchenColombianKeywordsDough, food, familyFor how many people4PortionMediumCalories235Fat13.35 g
- 1 medium chicken breast or half a breast if very large
- Two long onion stalks
- 1/4 of big onion
- two cloves of garlic
- 3 large potatoes cut into cubes
- Salt to taste
- 1 and 1/2 teaspoons of color
- 2 tablespoons softened or melted butter
- 3 cups of cornmeal
- 2 medium tomatoes, chopped
- pepper to taste
- 1 teaspoon cumin powder
- Half a cup of cooked white rice
- oil for frying
Step 1. Cook the breast
The first thing is to put the chicken in a pot to boil. Put enough water so that it covers the breast and add pieces of long and big-headed onion, and a finely chopped clove of garlic. Cover your pot and leave it on high heat until the breast begins to boil, then lower the heat to medium and let it continue cooking for about 30 minutes or until the chicken is perfectly cooked. After this time remove the breast, let it cool and shred it.
Step 2. Cook the potatoes
Put the chopped potatoes in a pot and pour enough water to cover them. Add a handful of salt and cover the pot, letting it boil over high heat until the potatoes boil, then lower the heat to medium and let it continue cooking for about 20 minutes or until the potatoes are soft. When they are at this point, drain them and start mashing them to make a puree.
Step 3. Prepare the dough
Pour into a container water, color, butter and salt to taste. Stir these ingredients and gradually add the flour, continuing to beat. Once you have a thick dough, start kneading with your hands until you get a compact but smooth mixture. Finally cover the dough and let it rest for about 20 minutes.
Step 4. Make the filling
Put a frying pan over medium heat with oil and add finely chopped onion, chopped garlic, the chopped tomato as well and cook for about 3 minutes stirring constantly. Add cumin powder and season with pepper and salt to taste. Add the cooked rice to this stew, the mashed potatoes and mix until well integrated. Finally add the shredded chicken, stir very well.
Step 5. Assemble
Make little balls of dough, put them on top of a plastic and flatten them with the help of a tortilla, the base of a pot or perhaps a chopping board, leaving the dough thin. Add enough filling so that you can close the dough and fold it with the help of the plastic in half. With your fingers seal the dough well on all sides and now using a plate on the egg side, press the dough to make the shape of the empanada. Finally remove the pieces of dough that are left over.
Step 6. Fry
In a deep skillet or pot, add enough oil to cover your empanadas. Add them to this oil when it is very hot, or if you have a kitchen thermometer, it should read 180ºC. Let them fry for about 6 minutes or until you see them crispy. Finally, put them on a kitchen paper to drain the fat well. Ready, your chicken empanadas will be ready, crispy and warm to eat them, bon appetit!
So that you don’t miss a single detail of this recipe, we share its easy step-by-step in this video:
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