To make the empanadas more juicy, the trick is in the pieces of chicken you use for the filling, in this case the ideal is to use thighs. If you choose to use breasts in your preparation, the advice so that it is not too dry is to add more onion.
Another secret of the experts is to make small holes on the surface of the dough so that the steam escapes and does not soften, as well as draining the farce well after cooking and before adding it to the empanada. cooked before filling the empanada.
Ingredients for the stuffing:
- 2 boneless, skinless chicken thighs.
- 2 red bell peppers.
- 2 green bell peppers.
- 2 onions.
- 1 egg.
- Extra virgin olive oil.
- Salt.
- Pepper.
Ingredients for the dough:
- 400 gr of flour.
- 9 g of fresh yeast.
- 5 gr of salt.
- 250 ml of water.
- 50 ml of mild olive or sunflower oil.
- 50 ml of oil from the previous stir-fry.
Preparation:
1. Cut the vegetables into julienne strips.
2. Fry the diced chicken thighs in a frying pan with olive oil over medium heat. When they are ready, remove and reserve.
3. In that same pan, sauté the onions for 10 minutes until golden.
4. Add the bell peppers, salt and pepper and sauté for another 10 minutes. Then, add the chicken again and give the preparation a couple of turns.
5. To make the empanada dough, form a volcano with the flour and then add the rest of the ingredients. Work until you get a paste that doesn’t stick to your fingers. Afterwards, let it rest for about 20 minutes.
6. Cut the dough into two portions and extend one of them to form the base of the empanada. Spread the well-drained contents of the pan (the filling) on top so that the empanada does not soften during cooking.
7. Then cover the mixture with the other portion of dough and close the edges. Prick the center of the preparation with a knife and paint the surface of the empanada with a beaten egg.
8. Cook at 180ºC for about 40 minutes until the chicken empanada is golden brown. Remove, let it rest and serve as desired.
FOUNTAIN: the hundred