Chicken Empanadas Recipe

Ingredients

CHICKEN:
 7 large chicken breasts
 2 - 17.6oz bottles of Goya Salsa Verde
DOUGH:
 9 cups unbleached white flour
 1 Tbl salt
 1 cup shortening (palm shortening works well)
 2 - 2 & ½ cups water (as needed)

Directions

1

Preheat oven to 225 and place chicken breasts into a couple of 9x13 pans.

2

Blend the salsa verde in your blender until smooth, and pour over the chicken.

3

Cover pans with aluminum foil and bake for 1 to ⅕ hours until chicken is cooked through and no longer pink.

4

While chicken is still warm, shred on cutting boards with forks or your fingers (with gloves on) and put into a bowl.

5

Mix in some of the Goya juice back in - but not so much that the chicken is dripping wet - just enough for flavor.

6

While chicken is cooking, mix flour and salt in a large mixer (like Bosch or Kitchen Aid) with a dough hook.

7

Add in the shortening until the mixture resembles coarse crumbs.

8

Add in water ¼ cup at a time until the dough forms a ball and is smooth and pliable.

9

Pat into a ball and cover in plastic wrap. Refrigerate for 1 hour.

10

Once chicken is cooked and shredded, and the dough has rested for 1 hour, begin the assembling process.

11

Form the dough into 2 inch balls (there will be able 30).

12

Flatten each ball on a clean surface (but NOT floured) until you have flat rounds that are about 6-8 inches in diameter.

13

Place a couple tablespoons of shredded chicken in the center of your dough, and fold over. Press the sides together with a fork, or pinch them together with your fingers. You don't want any juice leaking into your oil.

14

Fill a large sauce pan half-full with peanut oil or vegetable oil and heat to medium-high heat (365 degrees F or 180 degrees C)

15

Place 2-3 empanadas into the hot oil and cook for approximately 2.5 minutes on each side, for a total of 5 minutes. The empanadas will be crisp and brown with done.

16

Drain the oil off by placing cooked empanadas into a large container/plate/bowl line with paper towels.

17

Serve hot with a variety of dipping sauces (queso, salsa, sour cream, guacamole, etc.)

18

They will keep in a plastic bag in fridge for up to 1 week.

Ingredients

CHICKEN:
 7 large chicken breasts
 2 - 17.6oz bottles of Goya Salsa Verde
DOUGH:
 9 cups unbleached white flour
 1 Tbl salt
 1 cup shortening (palm shortening works well)
 2 - 2 & ½ cups water (as needed)

Directions

1

Preheat oven to 225 and place chicken breasts into a couple of 9x13 pans.

2

Blend the salsa verde in your blender until smooth, and pour over the chicken.

3

Cover pans with aluminum foil and bake for 1 to ⅕ hours until chicken is cooked through and no longer pink.

4

While chicken is still warm, shred on cutting boards with forks or your fingers (with gloves on) and put into a bowl.

5

Mix in some of the Goya juice back in - but not so much that the chicken is dripping wet - just enough for flavor.

6

While chicken is cooking, mix flour and salt in a large mixer (like Bosch or Kitchen Aid) with a dough hook.

7

Add in the shortening until the mixture resembles coarse crumbs.

8

Add in water ¼ cup at a time until the dough forms a ball and is smooth and pliable.

9

Pat into a ball and cover in plastic wrap. Refrigerate for 1 hour.

10

Once chicken is cooked and shredded, and the dough has rested for 1 hour, begin the assembling process.

11

Form the dough into 2 inch balls (there will be able 30).

12

Flatten each ball on a clean surface (but NOT floured) until you have flat rounds that are about 6-8 inches in diameter.

13

Place a couple tablespoons of shredded chicken in the center of your dough, and fold over. Press the sides together with a fork, or pinch them together with your fingers. You don't want any juice leaking into your oil.

14

Fill a large sauce pan half-full with peanut oil or vegetable oil and heat to medium-high heat (365 degrees F or 180 degrees C)

15

Place 2-3 empanadas into the hot oil and cook for approximately 2.5 minutes on each side, for a total of 5 minutes. The empanadas will be crisp and brown with done.

16

Drain the oil off by placing cooked empanadas into a large container/plate/bowl line with paper towels.

17

Serve hot with a variety of dipping sauces (queso, salsa, sour cream, guacamole, etc.)

18

They will keep in a plastic bag in fridge for up to 1 week.

Chicken Empanadas Recipe