QUICK CHICKEN EMPANADAS WITH OLIVES AND RAISINS

QUICK CHICKEN EMPANADAS WITH OLIVES AND RAISINS image

Number Of Ingredients 13

8 oz. chicken breast, diced into 1" cubes
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped red or orange bell pepper
1 teaspoon minced garlic
1 tablespoon tomato paste
1 teaspoon cumin
2 tablespoons chopped cilantro
2 tablespoons chopped flat leaf parsley
1/4 cup chopped pimento or jalapeno stuffed olives
3 tablespoons raisins
1/2 cup white wine
sea salt and freshly ground black pepper

Steps:

1. In a large skillet over medium heat combine olive oil, chicken, onion and bell pepper. Saute a few minutes until onions start to become translucent. Add cumin, salt, pepper, and tomato paste, stir well to combine. Add garlic, cilantro, raisins, and olives and saute 3 minutes longer. 2. Add wine and scrape around edges of pan to de-glaze, (a lot of the good flavors are usually in the sticky stuff on the pan- adding liquid releases it and incorporates it back into the mixture). Continue to cook stirring occasionally until all of the wine is absorbed. Check for seasoning, then remove from heat and set aside to cool. 3. When filling has cooled, place about 2 tablespoons of it on wonton wrappers which have been cut into circles. (read above). Brush edges of dough with the egg. Fold in half and crimp with a fork. At this point the empanadas can be refrigerated and fried later. 4. Heat 1/2 cup vegetable oil in a skillet over medium high heat. Fry empanadas a few at a time, turning them in pan until golden and lightly browned; place on a plate lined with paper towels to absorb extra oil. Serve with your favorite salsa and chopped Cilantro.