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Shredded chicken empanadas with quick chimichurri

Shredded Chicken Empanadas with Quick Chimichurri

I’ve been making these chicken empanadas for years! The ingredients have changed overtime and I’m so happy with this final recipe. 
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Course Main Course

Ingredients
  

For the shredded chicken filling:

  • 2 lbs chicken breast skinless with bone in or out
  • 1 Tbsp chicken bouillon
  • Water to cover the chicken Or use chicken broth instead of bouillon and water
  • 2 Tbsp oil vegetable, olive or avocado oil
  • 1 medium yellow onion finely diced
  • 1-2 to matoes diced
  • 2 cloves garlic finely minced
  • 1 Tbsp oregano
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp cumin
  • Salt and pepper to taste
  • 2 Tbsp tomato paste or ¼ cup tomato sauce – NOT marinara
  • 4 oz ½ block cream cheese
  • ½ cup broth from boiling chicken

For the dough:

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 Tbsp vegetable oil or sub for olive or avocado oil
  • 1 egg
  • ½ cup warm broth from boiling the chicken
  • ½ cup warm water
  • Vegetable oil for frying

For the chimichurri:

  • 1 bunch cilantro only remove the bottom of the stems
  • ½ bunch parsley
  • 2 cloves garlic
  • ½ red chili veins and seeds removed, or a small piece of red bell pepper for non-spicy
  • ¼ – ½ medium yellow onion
  • ¼ – 1/3 cup red wine vinegar
  • ¼ cup olive oil
  • salt & pepper

Instructions
 

  • *This step can be done 1 day in advance* Place the chicken in a sauce pan with high sides and a lid. Cover the chicken with water and bouillon or broth, place the lid on top, bring to a boil and reduce to a simmer until the chicken is fully cooked through. Remove the chicken and reserve the broth. Shred the chicken using two forks or the standi
  • In a bowl or stand mixer, add in the flour, salt, baking powder, oil, broth, water and egg. Mix well until fully combined and you’re left with a smooth, very soft dough. Set aside to rest while you prepare the filling.
  • In a medium nonstick skillet, heat the oil to medium. Add in the onions and garlic, let them cook down till they soften, then add in the shredded chicken, tomatoes and oregano, chili powder, paprika, cumin, salt and pepper. Add in the tomato paste and chicken broth and let it combine well with the chicken and spices. Lastly, add in the cream cheese, and melt it down into the chicken until its one cohesive mixture. Taste for seasoning and set aside.
  • Prepare a clean, smooth work space to make the empanadas. Also prepare a pot with oil for frying. Form the dough into a log and cut each piece for the empanada – about 3 Tbsp of dough for each. Flatten the dough out into a circle and add about 2 Tbsp of filling on one side of the dough in a half circle shape leaving about ½ inch at the border. Fold the other half of the dough on top and press a fork around the edge to seal it shut. Continue this until all the dough is used. If you’re left with any extra filling, keep it in the fridge for up to 3 days and use in tacos, over rice or salads or make your own burrito bowls!
  • Fry the empanadas until golden brown and place on a paper towel line plate. Let them cool for a few minutes before eating! The filling will be very hot.
  • For the chimichurri, add the cilantro, parsley, garlic, onion and chili or bell pepper if using to a small food processor until all ingredients are finely chopped. Add all chopped ingredients to a bowl and add in the red wine vinegar, olive oil, salt and pepper to taste. Dip the empanadas into the chimichurri or keep on the side. Enjoy & Sahtein!