(Submitted by Kelsey Espada – Elvira Espada's Daughter) Empanadas de Pollo Guisado (Chicken Empanadas)
Ingredients:
• 1 pack Goya Empanada Dough (Discos para Empanadas), 6” size – 10 discs (can be found in freezer aisle – thaw before use) • 4–5 boneless, skinless chicken breasts • 1 envelope Sazón • 3 tbsp sofrito (store-bought or homemade) • 1 tsp minced garlic (or 2–3 fresh garlic cloves, pressed) • 1 large potato or 4 small potatoes, peeled and diced • 1 bay leaf • 1 tsp dried oregano • 4–5 cups water • 1 tsp cilantro (optional) • 1 tbsp Adobo seasoning (or to taste) • 1 tsp garlic powder • 4 chicken bouillon cubes • 1 (8 oz) can tomato sauce • 1/4 tsp salt • 1/4 cup olive oil (for sautéing the filling) • Olives (optional) • Cooking oil (for frying)
How To Make:
1. Cook the Chicken • In a large pot, bring 4–5 cups of water to a boil. Add the chicken bouillon cubes and stir to dissolve. • Add the chicken breasts and boil for about 10 minutes, until cooked through and starting to shred easily. • Remove the chicken and place in a large bowl. Set aside 2 cups of the cooking broth. 2. Shred the Chicken • Shred using two forks, or for quicker results, use a hand mixer on low speed. Tip: Cover partially to avoid splattering. 3. Cook the Potatoes • Peel and dice the potatoes into small cubes. Rinse and drain. • In a small pot, bring water to a boil with ¼ tsp salt. Add potatoes and boil for 5–7 minutes, or until tender. • Drain and set aside.
(continued on next page)
Back to TOC
Made with FlippingBook Online newsletter maker