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