Chicken Empanadas
  • Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 25 minutes
  • 1 pound chicken
  • 1 yellow onion
  • 1 bunch green onions
  • 1 Tablespoon olive oil
  • 2 Tablespoons flour
  • 1/2 cup chicken broth
  • 3 Tablespoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon red pepper flakes
  • 12-15 tapas (empanada shells)
  1. Cut the chicken and yellow onion into bite-sized pieces. Cook the chicken and onion pieces in a large pan with olive oil over medium heat for 5-7 minutes.
  2. Dice the green onions and then add to the pan along with the flour, chicken broth, and spices. If the mixture is too thick, add more broth. If too thin, add more flour. Let cool before filling the empanadas.
  3. Heat the oven to 400° F and spread parchment paper along a baking sheet. Spoon the filling into the tapas and seal the corners. Bake for 20 minutes or until golden brown.
An Argentinian-inspired recipe and the first of my collection.