Best Spicy Chicken Empanadas With Orange Salsa Verde Recipes

Spicy Chicken Empanadas image

Provided by Food Network

Time 5h

Yield 80 empanadas

Number Of Ingredients 21

2 1/2 kilograms (5.51 pounds) all-purpose flour
5 large eggs
2 ounces salt
1/2 cup milk
1 1/2 cups water
8 ounces (2 sticks) unsalted butter
10 pounds boneless skinless chicken breast
1 cup canola oil
5 1/2 pounds chopped onions
1 pound green bell peppers, chopped in food processor
1 pound red bell peppers, chopped in food processor
2 ounces salt
2 ounces freshly ground black pepper
1 ounce paprika
1 ounce garlic powder
1 ounce crushed red pepper flakes
1 ounce dried oregano
1 ounce basil
400 milliliters chipotle sauce
1 liter tomato
Large eggs, whisked with 1 tablespoon water per egg, for the egg wash

Steps:

For the empanada dough: Mix all empanada ingredients in a mixer. Let dough rest in the refrigerator for at least 3 hours.
For the filling: Bake the chicken breast until fully cooked. Put breast meat in a food processor and pulse until chopped (you don't want very small pieces). Heat a large skillet over medium-high heat. Add oil. Add onions, green and red bell peppers, salt, black pepper, paprika, garlic powder, red pepper, oregano and basil. Cook until onions are soft, about 10 minutes. Pour in chipotle sauce and stir. Finally add tomato sauce. Allow filling to cool.
To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it's not necessary; fill with chicken mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.

Spicy Chicken Verde image

Provided by Food Network

Categories main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 15

1 (6-ounce) boneless, skinless chicken breast
1 tablespoon Cajun seasoning
1-ounce (2 tablespoons) margarine, melted
4 ounces tomatillo sauce
1/4-ounce Monterey jack cheese
2 ounces refried beans
1 taco shell
4 large lettuce leaves, shredded
2 ounces cooked rice
2 ounces pico de gallo
2 ounces queso fresco
2 teaspoons chopped chives, for garnish
Paprika, for garnish
1 1/2 ounces guacamole
1/2 ounce sour cream

Steps:

Preheat oven to 350 degrees F.
Sprinkle both sides of the chicken breast generously with Cajun seasoning. Heat the margarine in a skillet over medium-high heat. Add the chicken and cook for about 3 minutes; flip over and continue cooking until fully cooked through. Remove from the heat and slice lengthwise into 4strips. Place on a baking sheet and spread the tomatillo sauce on top. Sprinkle with jack cheese and place in the oven to melt, just a couple minutes.
Meanwhile, spread the refried beans carefully over the taco shell, top with lettuce, rice, pico de gallo, and queso fresco. Remove chicken from the oven and place on top of fillings. Garnish with chives and a sprinkling of paprika. Serve with guacamole and sour cream on top.

Salsa Verde for Empanadas image

Provided by Martha Stewart

Categories Appetizers

Yield Makes 4 cups

Number Of Ingredients 8

1 pound tomatillos, husks removed
1 cup loosely packed cilantro leaves, roughly chopped
5 jalapeno chile, diced
6 scallions, chopped
2 cloves garlic, minced
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2-inch pieces.
Toss in bowl with remaining ingredients.