Bell Pepper Chicken (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons of extra virgin olive oil
02 -
Half a cup of minced onion
03 -
1 chopped red bell pepper
04 -
1 chopped yellow or orange bell pepper
05 -
4 minced garlic cloves
06 -
2 tablespoons of freshly minced cilantro
→ Filling
07 -
2 cups of shredded chicken breast (around 1.5 pounds)
08 -
Chicken bouillon, 2 teaspoons
09 -
1 tablespoon of tomato paste
10 -
1 teaspoon each of onion powder and garlic powder
11 -
Half a teaspoon of kosher salt
→ Assembly
12 -
10 rounds of homemade or store-bought empanada dough (6-inch size)
13 -
1 egg for brushing the edges
# Instructions:
01 -
Turn on the oven to 375°F and put the rack in the middle. Cover a baking sheet with parchment paper.
02 -
Warm some olive oil over medium heat in a big skillet. Soften onion and bell peppers for about 5 minutes, then mix in garlic and cilantro for another minute.
03 -
Toss in the chicken, bouillon, tomato paste, and spices with 1 cup of water. Let it simmer until most of the water is gone but the mix is still moist, about 5 to 8 minutes.
04 -
Spoon a generous ⅓ cup of filling onto one half of each dough round, leaving a small ¼-inch edge clear.
05 -
Brush the edges with some egg (mix an egg with a tablespoon of water), fold the dough over, and press tightly with a fork to seal.
06 -
Put the empanadas onto the baking sheet, add a final coat of egg wash, and bake for 35 minutes until they turn golden and crisp.
# Notes:
01 -
You can use either store-bought or homemade dough (Goya is a good option).
02 -
Make sure the filling is damp but not too wet before assembling.
03 -
Sealing properly stops the filling from spilling out.