RECIPE FOR CHICKEN EMPANADAS RECIPES
BUFFALO CHICKEN POCKETS RECIPE: HOW TO MAKE IT
Here’s my idea of pub food made easy: biscuits flavored with Buffalo wing sauce and blue cheese. They're my Friday night favorite. —Maria Regakis, Saugus, Massachusetts
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from heat; stir in wing sauce., On a lightly floured surface, roll each biscuit into a 6-in. circle and top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal., Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing.
Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 258 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 987mg sodium, CarbohydrateContent 25g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 12g protein.
BUTTERMILK ROAST CHICKEN RECIPE - NYT COOKING
Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.
Provided by Nigella Lawson
Total Time 9 hours 30 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
- Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
- Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.
- Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
Nutrition Facts : @context http//schema.org, Calories 921, UnsaturatedFatContent 48 grams, CarbohydrateContent 12 grams, FatContent 69 grams, FiberContent 1 gram, ProteinContent 62 grams, SaturatedFatContent 15 grams, SodiumContent 1410 milligrams, SugarContent 10 grams, TransFatContent 0 grams
More about "recipe for chicken empanadas recipes"
ROASTED CHICKEN STOCK RECIPE - NYT COOKING
One of the great joys of roasting a chicken is turning the bones into stock. This simple golden elixir, a real panacea for life’s ailments, starts with a leftover carcass from a roasted chicken, one you’ve already eaten and picked the meat off of. What you’re going for here isn’t clarity in looks or flavor, as you might with a traditional French stock. Instead, this version is deeply fortified with alliums, bay leaves, peppercorns and a touch of turmeric for earthy depth and spiced savoriness. This stock is great to cook with, but also tastes excellent sipped straight from a mug like tea.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
- This chicken stock will keep in the refrigerator for 3 to 4 days or in the freezer for up to 4 months. Heat individual portions in coffee mugs to drink in the morning for breakfast, or use as a base for soups, stews and porridges throughout the week.
See details
EMPANADAS RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 1 hours 25 minutes
Category main-dish
Reviews 4.2
Total Time 1 hours 25 minutes
Category main-dish
- For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)
See details
GROUND BEEF EMPANADAS (PICADILLO) RECIPE | MARCELA ...
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 30 minutes
Category main-dish
Reviews 4.4
Total Time 1 hours 30 minutes
Category main-dish
- Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.
See details
AIR-FRYER EMPANADAS RECIPE: HOW TO MAKE IT
I entertain a lot, so I appreciate make-ahead recipes. These air-fryer empanadas are easy and delicious. I recommend making a few extra batches—they go fast! —Lynn Scully, Rancho Santa Fe, California
From tasteofhome.com
Total Time 01 hours 10 minutes
Category Appetizers
Calories 99 calories per serving
From tasteofhome.com
Total Time 01 hours 10 minutes
Category Appetizers
Calories 99 calories per serving
- In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low. Cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat air fryer to 375°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place 1 heaping teaspoon filling on half of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal., In batches, arrange empanadas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer.
See details
BEEF EMPANADAS | BEEF RECIPES | JAMIE OLIVER RECIPES
Filled with spiced tender beef, these South American-style pastries are a great alfresco snack.
From jamieoliver.com
Total Time 1 hours 40 minutes
Calories 297 calories per serving
From jamieoliver.com
Total Time 1 hours 40 minutes
Calories 297 calories per serving
- To make the pastry, combine the flour, baking powder and 1 teaspoon of sea salt in a large bowl. Finely chop or coarsely grate the butter, then rub into the dry mix until it resembles fine breadcrumbs.
- Mix in just enough cold water to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.
- Meanwhile, finely chop and add the sirloin with 1 tablespoon of oil to a large non-stick frying pan over a medium-high heat. Fry for 1 to 2 minutes, then remove to a plate.
- Peel and finely chop the garlic and onion. Deseed and finely chop the pepper and chilli, then add to the frying pan over a medium-low heat. Stir in the paprika and cumin, and fry for 10 minutes, or until softened.
- Crush the olives with the flat side of your knife, pull out and discard the stones, then finely chop the flesh.
- Add the purée to the pan and crumble in the stock cube. Fry for a further minute, then add the olives and 100ml of boiling water. Bring to the boil, season lightly with sea salt and black pepper.
- Cook for 8 to 10 minutes over a medium heat, or until the liquid has almost completely evaporated. Return the beef and any resting juices to the pan, stir well, then leave to cool completely.
- Preheat the oven to 190°C/375°F/gas 5.
- Divide the pastry into 14 equal pieces, then roll each portion into 14cm circles and the thickness of a pound coin – use a biscuit cutter or saucer for an accurate round.
- Spoon 2 tablespoons of the filling onto the middle of each pastry round, brush the edges with a little beaten egg, then fold them over the filling to make a semi-circle. Press the edges together with a fork to seal, then place onto a large, lightly greased baking tray.
- Brush the empanadas with the beaten egg and bake in the hot oven for 25 to 30 minutes, or until golden and crisp. Leave to rest for a few minutes, then serve on a platter.
See details
ROASTED CHICKEN STOCK RECIPE - NYT COOKING
One of the great joys of roasting a chicken is turning the bones into stock. This simple golden elixir, a real panacea for life’s ailments, starts with a leftover carcass from a roasted chicken, one you’ve already eaten and picked the meat off of. What you’re going for here isn’t clarity in looks or flavor, as you might with a traditional French stock. Instead, this version is deeply fortified with alliums, bay leaves, peppercorns and a touch of turmeric for earthy depth and spiced savoriness. This stock is great to cook with, but also tastes excellent sipped straight from a mug like tea.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
- This chicken stock will keep in the refrigerator for 3 to 4 days or in the freezer for up to 4 months. Heat individual portions in coffee mugs to drink in the morning for breakfast, or use as a base for soups, stews and porridges throughout the week.
See details
AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO) RECIPE ...
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.
From allrecipes.com
From allrecipes.com
See details
CLASSIC EMPANADAS RECIPE | ALLRECIPES
These classic empanadas are ubiquitous all over Argentina. Filled with minced beef, hard-boiled egg, green olives, and potatoes, they make a filling snack or packed lunch treat.
From allrecipes.com
From allrecipes.com
See details
KETO EMPANADAS RECIPE (CHEWY & CRISPY!) | WHOLESOME YUM
Apr 08, 2021 · Home / Keto Recipes / Low Carb Keto Dinner / Keto Empanadas Recipe. Keto Empanadas Recipe Keto empanadas feature a delectably chewy, crispy keto empanada dough, plus savory beef and veggie filling. These low carb empanadas …
From wholesomeyum.com
From wholesomeyum.com
See details
HOMEMADE BEEF EMPANADAS - LAYLITA'S RECIPES
These homemade beef empanadas are made with a delicious meat picadillo filling. The empanada filling is very simple and contains ground beef, onions, garlic, oregano, cumin, achiote (annatto), salt, and pepper. I have quite of few empanada recipes posted, but realized that I was missing a simple basic beef empanada recipe. Video Recipe
From laylita.com
From laylita.com
See details
AJIACO COLOMBIANO (COLOMBIAN CHICKEN AND POTATO SOUP) - M…
Mar 04, 2021 · In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 30 to 35 minutes, until chicken is cooked and tender. Remove the chicken …
From mycolombianrecipes.com
From mycolombianrecipes.com
See details
THE BEST CHICKEN EMPANADA IN BUTTERY, FLAKY PASTRY - FOXY ...
Mar 02, 2021 · Filipino Empanadas have different kinds of fillings, among the most popular are ham and cheese, ground pork or beef and chicken. But I am rather partial to Chicken Empanadas. This recipe involves baking the empanadas …
From foxyfolksy.com
From foxyfolksy.com
See details
SECO DE POLLO OR CHICKEN STEW RECIPE - LAYLITA'S RECIPES
Seco de pollo is an easy recipe to make, but it can be time consuming if you are cooking a hen or gallina, since you have to wait for the chicken meat to get very tender – about 2 to 2 1/2 hours. A regular pollo or young chicken …
From laylita.com
From laylita.com
See details
AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO) RECIPE ...
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.
From allrecipes.com
From allrecipes.com
See details
EMPANADAS RECIPE | ALLRECIPES
Apricots were my filling. Def. going to save this recipe for next time! imade the empanadas the same day i made the dough i out the dough in the freezer for about 1hours and them 2hours in the …
From allrecipes.com
From allrecipes.com
See details
CHIPOTLE CHICKEN EMPANADAS - RECIPES | GOYA FOODS
Prepare these rich empanadas, made with a luscious filling of tender chicken, cooked with the classic, smoky flavor of our GOYA® Chipotle Peppers in Adobo Sauce, and wrapped in crispy, convenient GOYA® Empanada Dough-Puff Pastry for Baking. We guarantee these Chipotle Chicken Empanadas will become your favorite. More recipe …
From goya.com
From goya.com
See details
9 EMPANADAS RECIPE IDEAS | TASTE OF HOME
May 02, 2019 · Chicken Empanadas. While these cheesy chicken empanadas created by Food with Feeling only take 30 minutes from start to finish, they’re also a great make-ahead meal (just like these other freezer recipes). When you’re ready to eat ’em, pull the empanadas out of the freezer and stick them in the oven. Get Recipe
From tasteofhome.com
From tasteofhome.com
See details
KETO EMPANADAS RECIPE (CHEWY & CRISPY!) | WHOLESOME YUM
Apr 08, 2021 · Home / Keto Recipes / Low Carb Keto Dinner / Keto Empanadas Recipe. Keto Empanadas Recipe Keto empanadas feature a delectably chewy, crispy keto empanada dough, plus savory beef and veggie filling. These low carb empanadas …
From wholesomeyum.com
From wholesomeyum.com
See details
HOMEMADE BEEF EMPANADAS - LAYLITA'S RECIPES
These homemade beef empanadas are made with a delicious meat picadillo filling. The empanada filling is very simple and contains ground beef, onions, garlic, oregano, cumin, achiote (annatto), salt, and pepper. I have quite of few empanada recipes posted, but realized that I was missing a simple basic beef empanada recipe. Video Recipe
From laylita.com
From laylita.com
See details
EASY BEEF EMPANADAS RECIPE | THE MODERN PROPER
Empanadas are crescent-shaped, savory pastries made of dough and filled with a variety of ingredients. Empanada filling varies greatly, and can include anything from beef, chicken, pork, tuna, …
From themodernproper.com
From themodernproper.com
See details
AJIACO COLOMBIANO (COLOMBIAN CHICKEN AND POTATO SOUP) - M…
Mar 04, 2021 · In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 30 to 35 minutes, until chicken is cooked and tender. Remove the chicken …
From mycolombianrecipes.com
From mycolombianrecipes.com
See details
