Best Chicken And Olive Empanadas With Chimichurri Sauce Recipes

Chicken Chimichurri Empanada image

Provided by Food Network

Time 11h50m

Yield 12 empanadas (4 to 6 servings)

Number Of Ingredients 18

2 pounds chicken thighs, cubed into small pieces
1 1/2 cups Chimichurri, recipe follows
1 tablespoon oil
Pinch salt
12 Empanada Discs, recipe follows
4 cups all-purpose flour, plus additional for dusting
1 1/2 teaspoons salt
1/2 cup vegetable shortening
1 egg
2 cups coarsely chopped fresh flat-leaf parsley
1/2 cup finely diced red peppers
3 cloves garlic, chopped
1 cup olive oil
1/4 cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 tablespoon oregano
1/2 tablespoon paprika

Steps:

Preheat oven to 400 degrees F.
Combine chicken with 1 cup Chimichurri. Mix well and refrigerate overnight.
Heat saute pan with oil and saute the chicken with the salt until done. Add remaining 1/2 cup Chimichurri and set aside to cool to room temperature.
Place 1 heaping tablespoon chicken mixture in center of an Empanada Disc and close by hand or with a fork. Repeat with remaining dough and filling.
Bake until browned, about 10 minutes.
Stir flour and salt together in a bowl.
Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
Place dough on a floured surface and roll into desired thickness before cutting. Use a 5-inch round cutter for the discs.
Combine parsley, red peppers and garlic in a medium bowl.
Add olive oil and vinegar and mix. Add salt, pepper, oregano and paprika and mix well.
Cover and chill for at least 3 hours or preferably overnight. Keep refrigerated up to 2 weeks.

Quick Chicken and Olive Empañadas image

Yield Makes 36

Number Of Ingredients 15

8 ounces skinless boneless chicken breast halves, cut into 1/2-inch cubes
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
1/4 cup water
2 tablespoons raisins
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste
1 tablespoon chopped pimiento-stuffed green olives
1 garlic clove, minced
1/2 teaspoon ground cumin
2 tablespoons dry breadcrumbs
36 gyoza (potsticker) wrappers*
1 large egg, lightly beaten
2 cups (about) canola oil

Steps:

Combine first 11 ingredients in heavy medium skillet. Cook over medium-high heat until chicken is cooked through, stirring occasionally, about 5 minutes. Transfer mixture to processor; grind coarsely. Transfer to medium bowl. Mix in breadcrumbs. Season filling to taste with salt and pepper. Refrigerate filling until cold, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
Line baking sheet with foil; sprinkle with flour. Place gyoza wrappers on work surface. Lightly brush edge of each wrapper with beaten egg. Place heaping 1 teaspoon filling in center of each gyoza wrapper. Fold gyoza wrapper in half and crimp edges with tines of fork to seal. Transfer empanadas to prepared baking sheet. (Can be prepared 6 hours ahead. Cover empanadas and refrigerate.)
Heat canola oil in heavy medium skillet over medium-high heat. Working in batches, add empanadas to oil and fry until golden brown, about 30 seconds per side. Drain empanadas on paper towels. Serve warm.
*Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.