Barbecue Chicken Empanadas
Barbecue Chicken Empanadas

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, barbecue chicken empanadas. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

I didn't have any pulled pork on hand but I did have my sweet and spicy shredded chicken in the freezer. These empanadas call for store-bought empanada discs because let's face, that's a heck of a lot Generously rub chicken thighs with Hungry Fan™ Barbecue Spice Blend. Tangy BBQ chicken empanadas is a crowd pleaser.

Barbecue Chicken Empanadas is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Barbecue Chicken Empanadas is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook barbecue chicken empanadas using 11 ingredients and 11 steps. Here is how you cook it.

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. Prepare 1 tbsp Olive oil
  4. Prepare 2 medium Potatoes, peeled and diced (about 1 cup)
  5. Get 1 small Sweet onion, finely chopped (about 1/4 cup)
  6. Prepare 2 Fresh jalapeno, seeded and finely chopped, (about 2 tablespoons)
  7. Prepare 3 large Garlic cloves, minced
  8. Prepare 1 cup Barbecue Sauce
  9. Take 1 Egg white
  10. Get 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. Make ready 1 Few springs fresh cilantro for garnish

Freeze on baking sheet lined with wax paper until hard. The Chamorro barbecue marinade recipe is super delish and aromatic. The Best Chicken Empanadas Sauce Recipes on Yummly Pork Picadillo Empanadas, Chicken Empanadas, Easy Chicken Empanadas (just Four Ingredients!) Spicy Chicken Empanadas.

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.

Lots of recipes for chicken and cheese empanadas use ready-made dough. This how-to video shows you how easy it is to make 'em from scratch. You can also experiment with different fillings such as chili con carne How to make Chicken Empanadas. Make the dough: Combine flour, sugar, baking powder, and salt in a bowl. Team Chicken and Team Veggie fight for the championship title in our first ever Empanada Bowl.

So that is going to wrap this up with this exceptional food barbecue chicken empanadas recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!