Why a fourth empanada episode? Because they are freaking delicious!
Ingredients
2 lbs skin-on chicken (we prefer thighs)
1 t kosher salt
2 T coconut or vegetable oil
2 large onions (finely minced)
1 finely diced red bell pepper
4 cloves garlic (finely minced)
1 t smoked paprika
1/4 cup minced green olives (pitted)
1/2 cup dry white wine
1/2 cup chicken stock
Brine the chicken overnight in a flavored brine (I prefer Sweetwater Spice brines)
1. Heat a pan over medium heat
2. Add the oil
3. Brown the chicken on each side for 3 minutes
4. Remove the chicken
5. Add the onions, bell pepper, salt and pepper
6. Once the onions are translucent , add the green olives, garlic and paprika and bay leaves
7. After a minute, add the wine and chicken stock
8. Return the chicken to the pan, cover and simmer for 10 minutes
9. Flip the chicken and simmer for another 10 minutes.
10. Remove the chicken, allow to cool, remove the skin and bones and shred.
11. Allow the onion mixture to simmer for another 10 minutes, uncovered to boil off some of the liquid.
12. Return the chicken to the pan, mix and remove from the heat
13. Place the chicken mixture in a container and place in the refrigerator overnight
14. Scoop a few tablespoons of the filling onto an empanada shell (we prefer Goya brand). Seal the shell.
15. Fry in a deep fat fryer at 350F for 3-5 minutes. The empanada will float to the top once it is done. You may need to carefully flip it in the oil to ensure each side gets golden brown.
16. Serve and ENJOY!
Equipment used:
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