Barbecue Chicken Empanadas
Barbecue Chicken Empanadas

Howdy everyone, this time we gives you barbecue chicken empanadas recipes of dishes which might be simple to know. We’ll share with you the recipes that you are looking for. I’ve made it many times and it is so delicious that you simply guys will love it.

Barbecue Chicken Empanadas is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Barbecue Chicken Empanadas is something that I’ve loved my entire life. They’re fine and they look wonderful.

Brush the edges of the biscuit with the egg wash mixture. Combine the chicken, onion, BBQ sauce and half of the cheese. You may choose to cook the red onions if you prefer.

To get started with this recipe, we must first prepare a few components. You can cook barbecue chicken empanadas using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Barbecue Chicken Empanadas:
  1. Make ready 4 Bone-in chicken breasts (about 2 cups shredded)
  2. Prepare 2 Corn on the cob (to yield about 1/2 cup kernels)
  3. Make ready 1 tbsp Olive oil
  4. Prepare 2 medium Potatoes, peeled and diced (about 1 cup)
  5. Prepare 1 small Sweet onion, finely chopped (about 1/4 cup)
  6. Take 2 Fresh jalapeno, seeded and finely chopped, (about 2 tablespoons)
  7. Make ready 3 large Garlic cloves, minced
  8. Take 1 cup Barbecue Sauce
  9. Make ready 1 Egg white
  10. Make ready 1 packages Empanada discs (14 ounce package, found in frozen section of most markets), thawed overnight in refrigerator or a couple of hours on countertop (leave in package to thaw).
  11. Prepare 1 Few springs fresh cilantro for garnish

Once cooled, pull chicken from bones into fine shreds. Place chicken in a large stock pot and add water to cover chicken. Bring to a boil, then immediately turn heat to low. For something i've never made before this really did turn out great!

Instructions to make Barbecue Chicken Empanadas:
  1. Place chicken in a large stock pot and add water to cover chicken. Bring to a boil, then immediately turn heat to low. Simmer for 20 minutes. Turn off heat, remove chicken from water and place on a plate to cool. Once cooled, pull chicken from bones into fine shreds. Measure out 2 cups and set aside. *Note: Do NOT overcook chicken, or the meat will be chewy. It will continue to cook during baking.
  2. Heat a heavy cast iron grill pan over high heat and add corn, turning cobs frequently until blackened in several spots, about 4 minutes per 4 sides. Remove from pan, let cool. Slice kernels from cobs and measure out 1/2 cup and set aside.
  3. Heat large saute pan over medium heat and add 1 tablespoon olive oil. Add diced potatoes and stir fry for approximately 10 minutes, until potatoes are soft and golden brown. Add chopped onion and chopped jalapeno and stir fry for an additional 5 minutes. Add minced garlic and continue to stir fry for another 2 minutes, so as not to burn the garlic.
  4. Lower heat to medium low, add shredded chicken, corn kernels, and 1 cup of barbecue sauce to pan and gently fold ingredients together to cover with sauce. Simmer mixture for about 5 minutes. Turn off heat and allow mixture to cool in pan.
  5. At this point, preheat oven to 350°F.
  6. Gently separate dough disks and, using a rolling pin, place each disc on a piece of wax paper and roll each disc out until each is about 1 inch larger in diameter. Scoop out 1/4 cup of filling and spread horizontally along the center of each empanada disc. Gently bring the bottom edge over the filling and press to the top of the disc to form a semi-circle and press firmly together to seal. Starting from one corner of the empanada to the other end, pinch to seal or simply crimp together with a fork. Set side-by-side down the length of a parchment-lined half baking sheet. You should have 10 filled empanadas with leftover filling that will go well as a topping over rice.
  7. Whip egg white until foamy and, using a pastry brush, lightly brush tops (including crimped parts) of each filled empanada.
  8. Bake at 350°F for 20 minutes, until tops of empanadas are golden brown.
  9. Remove from oven, let cool for 5 minutes, and serve.
  10. *Serve alongside barbecue rice and garnish with fresh cilantro.
  11. Note: Filling can be made ahead and stored in the refrigerator overnight.

The ol' Wiki says that the definition of an Empanadas is a stuffed bread or pastry that is either baked or fried. These chicken empanadas, filled with bell pepper, onion, cilantro, and green olives, are inspired by authentic "empanadas de pollo" found in roadside stands in Puerto Rico. Lightly brush edges of crust with water. Fold dough over filling, pressing edges with a fork to seal. Using the rim of a small saucer, trim off the edge of the empanada.

Above is how to cook dinner barbecue chicken empanadas, very straightforward to make. Do the cooking phases correctly, calm down and use your heart then your cooking might be delicious. There are numerous recipes that you can attempt from this website, please find what you want. When you like this recipe please share it with your folks. Comfortable cooking.