Barbecue Chicken Empanadas
Barbecue Chicken Empanadas

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, barbecue chicken empanadas. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Barbecue Chicken Empanadas is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Barbecue Chicken Empanadas is something that I have loved my whole life. They’re fine and they look wonderful.

Brush the edges of the biscuit with the egg wash mixture. Combine the chicken, onion, BBQ sauce and half of the cheese. You may choose to cook the red onions if you prefer.

To begin with this recipe, we must prepare a few ingredients. You can cook barbecue chicken empanadas using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Barbecue Chicken Empanadas:
  1. Get 4 Bone-in chicken breasts (about 2 cups shredded)
  2. Take 2 Corn on the cob (to yield about 1/2 cup kernels)
  3. Make ready 1 tbsp Olive oil
  4. Get 2 medium Potatoes, peeled and diced (about 1 cup)
  5. Take 1 small Sweet onion, finely chopped (about 1/4 cup)
  6. Prepare 2 Fresh jalapeno, seeded and finely chopped, (about 2 tablespoons)
  7. Get 3 large Garlic cloves, minced
  8. Get 1 cup Barbecue Sauce
  9. Get 1 Egg white
  10. Make ready 1 packages 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. Get 1 Few springs fresh cilantro for garnish

The ol' Wiki says that the definition of an Empanadas is a stuffed bread or pastry that is either baked or fried. Using the rim of a small saucer, trim off the edge of the empanada. Mix flour, salt, baking powder, and baking soda together in a large bowl. Chicken empanadas are the perfect dinner because you can customize the ingredients with countless combinations.

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.

Here are a few of my favorites to try: Cheese empanadas filled with your favorite blend of cheeses; Seasoned ground beef with onions, a hard boiled egg and an olive (this version is popular in Chile) This chicken empanada recipe, known as empanadas de pollo in Spanish, starts with a delicious dough stuffed with a traditional chicken filling, caramelized onions, olives, and pieces of hard-cooked egg. Be as creative as you like with it, though. BBQ Chicken Empanadas are perfect as an entrée or also as snacks for game night or a party! My kids aren't the biggest meat eaters! However, you wrap it in a crescent roll and add some BBQ sauce and they act like you just gave them ice cream for dinner!

So that is going to wrap it up for this exceptional food barbecue chicken empanadas recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!