Chipotle Chicken Empanadas by Mom De Cuisine
Most couples have a one word adjective that describes them. The fun couple. The athletic couple. The depressing couple. According to my husband, I was one lasagna, pot luck pan away from making us into the Lasagna Couple. My hubby’s command has a pot luck late lunch every so-often and each spouse usually contributes a dish on behalf of their better halves. My go-to has been lasagna. It goes over well, can be put together a head of time and I usually have most of the ingredients on hand. But my husband didn’t want to be that couple, so he kindly requested that I bring something else. I bounced a few ideas off of him: a quiche, cheesecake or empanadas. Obviously by the title of this post, the empanadas won out.
Chipotle Chicken Empanadas Recipe
- 3 bags Frozen Empanada Shells (Thawed)
- 2lb Boneless Chicken Breasts and Thighs
- 1 large Red onion (Chopped)
- 2 tablespoons Olive Oil
- 1 can Chipotles in Adobo Sauce (2 table spoons adobo and 1 chipotle, chopped)
- 2 heaped tablespoons Garlic Powder
- 2 heaped tablespoons Ground Cumin
- 4 cups Chicken Stock
- 1 can Black Beans (drained)
- 1 can Super Sweet Corn (Drained)
- 1 bunch Cilantro (Chopped)
- 2 cups Mexican Blend Shredded Cheese
- Vegetable Oil (for frying)
Heat oil over medium high heat in a heavy bottomed pot. Add chicken pieces in an even layer, working in groups if necessary. Brown chicken on both sides and remove and set aside.
Add onions and cook until they soften, about 3 minutes. Add seasonings.
Place chicken back in the pot with the onions, cover with broth and simmer until chicken is tender and broth reduces and thickens
Remove chicken from the broth into a large bowl and shred with forks. Add 1/2-2 cups of the broth to the chicken to keep it moist. Taste and adjust seasoning if necessary.
Drain the corn and black beans, add to the chicken mixture along with the cilantro and stir.
Assemble the empanadas. Lay a empanada shell on a piece of parchment and roll out slightly.
Add 1 tablespoon of cheese to 1/2 of the empanada wrapper. Add 1 tablespoon chicken mixture on top.
Fold over the half of the empanada shell over the filling. Using a fork, seal the edges by pressing down. Repeat with the remaining empanadas
Heat oil to 350 degrees. Fry empanadas in batches, being careful not to over crowd the oil. Fry for 2-3 minutes per side, or until they are golden brown and crispy.
Remove from oil and drain on paper towels. Can be served immediately, but are also good at room temperature.