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Barbecue Chicken Empanadas
Barbecue Chicken Empanadas

Before you jump to Barbecue Chicken Empanadas recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Select water over other products. Having a soda or a cup of coffee every now and then isn’t a bad idea. Getting all of your hydration from them is a awful idea. When you pick out water more than other beverages you are helping your body remain very healthful and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is usually one of the keys to really reducing your weight and becoming really healthy.

There are all sorts of activities that you can do to get healthy and balanced. An expensive gym membership and very hard to stick to diets are not the only way to do it. You can do tiny things every day to improve upon your health and lose weight. Being clever when you choose your food and activities is where it begins. Getting as much physical exercise as you possibly can is another factor. Don’t ignore that health isn’t only about just how much you weigh. You need to help make your body as strong as possible.

We hope you got benefit from reading it, now let’s go back to barbecue chicken empanadas recipe. To cook barbecue chicken empanadas you need 11 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Barbecue Chicken Empanadas:
  1. Prepare Bone-in chicken breasts (about 2 cups shredded)
  2. You need Corn on the cob (to yield about 1/2 cup kernels)
  3. Provide Olive oil
  4. Get medium Potatoes, peeled and diced (about 1 cup)
  5. You need small Sweet onion, finely chopped (about 1/4 cup)
  6. Use Fresh jalapeno, seeded and finely chopped, (about 2 tablespoons)
  7. Get large Garlic cloves, minced
  8. Get Barbecue Sauce
  9. Take Egg white
  10. Use 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 Few springs fresh cilantro for garnish
Steps 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 cooking time for m… Empanadas are stuffed pastries, typically savory, found throughout Latin America. They can be large or small, and stuffed with everything from meats and fish to vegetables and legumes. In this country, you normally find empanadas stuffed with ground beef, but this version uses chicken that's been heated in a sort of enhanced barbecue sauce. Brush the edges of the biscuit with the egg wash mixture. Barbecue Chicken Empanadas step by step.

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