Empanadas

18 ingredients
11 steps

Ingredients

  • 1/2 bay leaf
  • 1 garlic clove, crushed
  • 1/4 pound skinless, boneless chicken
  • 1 medium-sized potato
  • 1 large onion, chopped
  • 1 tomato, peeled, seeded and chopped
  • 3 garlic cloves, minced
  • 1 teaspoon cumin powder
  • 1/4 teaspoon paprika
  • Salt and freshly ground pepper to taste
  • 3 tablespoons vegetable oil
  • 3 cups (approximately) vegetable oil
  • 2 cups water
  • 2 cups precooked white cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon butter at room temperature
  • 1 tablespoon cornstarch or yuca starch
  • 1 teaspoon bijol (optional, see note)

Directions

  1. 1
    In a deep pot, place enough water to cover the chicken, and add the bay leaf and crushed garlic.
  2. 2
    Bring the liquid to a boil, add chicken, reduce heat and poach for 15 minutes.
  3. 3
    Remove the chicken, drain and set aside.
  4. 4
    Boil the potato in lightly salted water for about 20 minutes.
  5. 5
    Remove and set aside.
  6. 6
    When the potato is cool enough to handle, peel it and cut it into small cubes.
  7. 7
    Cut up the chicken in the same manner.
  8. 8
    In a large skillet over medium-high heat, saute the onion, tomato, minced garlic, cumin, paprika, salt and pepper in vegetable oil for about 10 minutes.
  9. 9
    Stir often.
  10. 10
    Add the diced meat and potato, stir well, heating thoroughly.
  11. 11
    Set aside.

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