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Chicken Empanadas with Tangy Cilantro-Lime Dipping Sauce
Created by: Howcan Team
Ingredients
- 1 lb cooked shredded chicken
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 packages of refrigerated pie crusts
- 1 egg, beaten
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tsp sugar
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the diced onion and red bell pepper until softened. Add the minced garlic, ground cumin, paprika, salt, and pepper. Cook for an additional 2 minutes.
- Add the shredded chicken to the skillet and stir to combine with the onion and pepper mixture. Remove from heat and let it cool slightly.
- Unroll the refrigerated pie crusts and use a round cutter to cut out circles (about 4-5 inches in diameter).
- Place a spoonful of the chicken filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges and seal the empanadas.
- Brush the empanadas with the beaten egg and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
- While the empanadas are baking, prepare the tangy cilantro-lime dipping sauce. In a small bowl, mix together the chopped cilantro, lime juice, mayonnaise, sour cream, sugar, salt, and pepper. Adjust seasoning to taste.
- Once the empanadas are done, remove them from the oven and let them cool for a few minutes. Serve the empanadas warm with the tangy cilantro-lime dipping sauce on the side.
- Enjoy!
Chicken empanadas have a rich history dating back to the Spanish colonization of Latin America. This savory pastry filled with seasoned chicken, onions, and peppers has become a beloved dish across the region. The addition of a tangy cilantro-lime dipping sauce adds a refreshing and zesty flavor that perfectly complements the richness of the empanadas. Renowned chefs like Chef Jose Andres have popularized this dish in their restaurants, infusing it with their own unique twists. Today, the best versions of this dish can be found in authentic Latin American eateries, where the empanadas are carefully crafted with flaky, golden-brown crusts and flavorful, well-seasoned fillings. The key to perfecting this dish lies in achieving the ideal balance of spices and achieving a crispy, golden crust. While the traditional method involves baking or frying the empanadas, some chefs have also experimented with grilling them for a smoky flavor. Whether enjoyed as a snack, appetizer, or main course, chicken empanadas with a tangy cilantro-lime dipping sauce are a true delight for the senses.
55 min
12 empanadas
250 per empanada calories
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