Colombian Style Chicken Empanadas
These Colombian-style chicken empanadas are alot easier to make than you think! The chicken is so juicy and tasty. Not to mention, you'll want to put this dipping sauce on EVERYTHING!
Equipment
- 1 tortilla press
- 1 Deep fryer
Ingredients
Dough
- 2 cups masa harina
- 1 cup warm water
- 1 tbsp salt
- 1 packet sazon
Filling
- 1.5 lbs chicken thighs boneless and skinless
- 1 tomato bouillon cube
- ¼ cup white vinegar divided
- ½ white onion finely diced
- ½ red bell pepper finely diced
- ½ green bell pepper
- 2 garlic cloves minced
- 2 tbsp olive oil
- 3 tbsp all purpose seasoning
- 1 tbsp paprika
- 2 tbsp dried oregano
- 1 tbsp red pepper flakes
- 1 handful cilantro minced
Sauce
- ½ white onion finely diced
- ¼ bunch cilantro minced
- 1 beefsteak tomato grated
- 3 cloves garlic grated
- 1 jalapeño minced
- 2 scallions thinly sliced
- ¼ cup white vinegar
- 2 tbsp water
- 3 tbsp salt and pepper mixed
Instructions
Filling
- To a pressure cooker, add in chicken thighs, tomato bouillon, and half of vinegar. Cook for 10 minutes.
- To a skillet on medium-high heat, add in olive oil. Sauté onion, garlic, and bell pepper. Add in chicken and seasonings and remaining vinegar.
- Lower heat to a medium and allow liquid to evaporate, then add in cilantro.
- Remove from heat, and allow to cool while you make your sauce and dough.
Dough
- Add in all ingredients to a bowl and mix with a plastic spatula.
- Once mixture is no longer wet, kneed until it is the texture of dough. Set aside
Sauce
- Add all ingredients to a bowl and set in refrigerator until ready to eat.
Assembly
- Using a tortilla press, flatten out a golf ball size of dough. Fill with chicken filling and fold in half to close.
- Seal the ends and repeat until there's no more dough.
- Fry empanadas at 340℉ for 4 minutes and serve with dipping sauce.