Empanadas de pollo (chicken empanadas)

empanadas_de_pollo_(chicken_empanadas)

Colombia is a land of rich culture and diverse cuisine. One of the most beloved dishes among Colombians is the empanada, a traditional pastry filled with various delicious ingredients. Among the different types of empanadas that are enjoyed in Colombia, one of the most popular is the empanada de pollo, or chicken empanada.

Empanadas are a staple of many Latin American countries, and they come in different forms and shapes. They are often made with corn or wheat flour dough that is filled with a savory mixture of meat, vegetables, and spices. In Colombia, empanadas are usually fried until crispy and eaten as a snack or a light meal. They are a favorite in street food stalls, parties, and family gatherings.

The empanada de pollo is a delightful variation of the classic empanada, filled with savory chicken and a mix of vegetables and spices. It is a perfect snack or lunchtime meal that satisfies hunger with a burst of flavor. This recipe takes you through the process of making delicious, crispy Colombian-style empanadas de pollo at home with ease.

To start, the dough is made by combining pre-cooked cornmeal, salt, and hot water. The resulting dough should be smooth and not too sticky. After the dough has rested for a few minutes, small balls are formed and flattened to make the individual empanada shells. The filling is made with cooked and shredded chicken, onions, garlic, tomatoes, and spices like cumin and paprika. The mixture is then cooked until tender and flavorful.

To assemble the empanadas, a spoonful of the filling is placed in the center of each dough circle, and the edges are folded and pressed together to seal. The empanadas are then deep-fried in hot oil until crisp and golden brown. After frying, they are drained on paper towels and served hot with a spicy salsa or aji sauce.

One of the unique features of the Colombian empanada de pollo is the addition of potatoes to the filling. The potatoes are boiled and mashed to add a creamy texture to the filling and to balance the flavors of the chicken and spices. This simple addition takes the empanada de pollo to a whole new level and makes it a favorite among Colombians.

Empanadas de pollo are a great addition to any party or gathering. They are easy to make in large batches and can be kept warm in the oven until they are ready to be served. They also freeze well and can be reheated in the oven or fried again for that crispy texture.

Colombian empanadas de pollo are a tasty treat that embodies the rich flavors of Latin American cuisine. With its crispy texture and delicious filling, it is sure to be a hit with anyone who tries it. Whether you are looking for a quick snack or a light lunch, empanadas de pollo are an excellent choice that is sure to satisfy.

Ingredients:

  • 2 1/2 cups of pre-cooked chicken, shredded
  • 4 cloves of garlic, minced
  • 1/2 onion, finely chopped
  • 1/2 cup of tomato sauce
  • 1/2 cup of chicken broth
  • 3 tablespoons of achiote oil (or vegetable oil)
  • 1/2 teaspoon of cumin
  • Salt and pepper to taste
  • 2 1/2 cups of yellow cornmeal or masarepa
  • 2 1/2 cups of water
  • 1 teaspoon of salt
  • 1/2 cup of vegetable oil (for frying)

Instructions:

  1. In a large skillet, heat the achiote oil over medium heat. Add the minced garlic and onion and cook for 2-3 minutes or until they become translucent.

  2. Add the shredded chicken to the skillet, followed by the tomato sauce, chicken broth, cumin, salt, and pepper. Cook over medium heat for 10-15 minutes or until the mixture has thickened.

  3. In a separate bowl, combine the yellow cornmeal or masarepa with the water and salt. Mix well until you get a dough-like consistency.

  4. Take a small amount of the dough and roll it into a ball. Flatten the ball with the palm of your hand to form a disc.

  5. Spoon a small amount of the chicken mixture onto the center of the disc. Fold the dough in half, making sure to seal the edges tightly.

  6. Heat the vegetable oil in a frying pan over medium-high heat. Fry the empanadas for 2-3 minutes on each side or until they turn golden brown.

  7. Drain the excess oil on a paper towel and serve hot. Enjoy your delicious Colombian Empanadas de Pollo!