Spicy Chicken Empanadas Paula Deen Recipes

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SPICY CHICKEN EMPANADAS (PAULA DEEN)



Spicy Chicken Empanadas (Paula Deen) image

DH and I watched Paula Deen make these today and he's anxious for me to try them now! These were served at Paula's surprise 60th birthday party. Using a rotisserie chicken from the deli and refrigerated pie crust for the dough are great shortcuts.

Provided by mailbelle

Categories     Lunch/Snacks

Time 35m

Yield 10-12 empanadas

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 (4 1/4 ounce) can diced green chilies
1/2 jalapeno, seeded and finely diced (optional)
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie-cooked chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated monterey jack pepper cheese
salt & freshly ground black pepper
prepared pie dough
1 egg, mixed with 1 tablespoon water, for egg wash
peanut oil, for fryer

Steps:

  • Heat vegetable oil in a medium saute pan; add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
  • In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
  • Using a 4-inch ring mold (biscuit cutter), cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
  • Heat a deep-fryer to 325 degrees with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.

Nutrition Facts : Calories 267.9, Fat 18.2, SaturatedFat 7.1, Cholesterol 93.9, Sodium 320.5, Carbohydrate 2.4, Fiber 0.4, Sugar 1.1, Protein 22.8

SPICY CHICKEN EMPANADAS



Spicy Chicken Empanadas image

Provided by Food Network

Categories     appetizer

Time 5h

Yield 80 empanadas

Number Of Ingredients 21

2 1/2 kilograms (5.51 pounds) all-purpose flour
5 large eggs
2 ounces salt
1/2 cup milk
1 1/2 cups water
8 ounces (2 sticks) unsalted butter
10 pounds boneless skinless chicken breast
1 cup canola oil
5 1/2 pounds chopped onions
1 pound green bell peppers, chopped in food processor
1 pound red bell peppers, chopped in food processor
2 ounces salt
2 ounces freshly ground black pepper
1 ounce paprika
1 ounce garlic powder
1 ounce crushed red pepper flakes
1 ounce dried oregano
1 ounce basil
400 milliliters chipotle sauce
1 liter tomato
Large eggs, whisked with 1 tablespoon water per egg, for the egg wash

Steps:

  • For the empanada dough: Mix all empanada ingredients in a mixer. Let dough rest in the refrigerator for at least 3 hours.
  • For the filling: Bake the chicken breast until fully cooked. Put breast meat in a food processor and pulse until chopped (you don't want very small pieces). Heat a large skillet over medium-high heat. Add oil. Add onions, green and red bell peppers, salt, black pepper, paprika, garlic powder, red pepper, oregano and basil. Cook until onions are soft, about 10 minutes. Pour in chipotle sauce and stir. Finally add tomato sauce. Allow filling to cool.
  • To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it's not necessary; fill with chicken mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
  • Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.

PAULA DEEN'S SPICY CHICKEN EMPANADAS



Paula Deen's Spicy Chicken Empanadas image

These are so easy and delicious! I thought Food Network was only for entertainment, but after watching (DVR'd) the episode of PD cooking these empanadas, I had to rewind and take notes! She called them spicy but they weren't (add more red pepper to kick it up a notch)!

Provided by erin.essary

Categories     Chicken Breast

Time 35m

Yield 8 empanadas, 4 serving(s)

Number Of Ingredients 10

3 cups cooked chicken (finely chopped)
4 ounces cream cheese
1 cup monterey jack and cheddar cheese blend
1/4 cup diced red bell pepper
1 jalapeno, diced & seeded
1 tablespoon cumin
salt
fresh ground pepper
1 rolled refrigerated pie crust (boxed dough)
1 egg

Steps:

  • Preheat oven to 400°F.
  • Mix all ingredients (except the dough and egg) in a large bowl using rubber spatula.
  • Roll out the pie crust dough and cut circles, about 5 inches in diameter.
  • Spoon filling into the middle of the dough circles.
  • Wet your finger and run it along the edge of the circle(this helps it stick shut) - fold circle in half and pierce the edges with a fork that has been dipped in flour (to prevent sticking to the dough).
  • Beat the egg and brush over the empanadas.
  • Bake at 400°F for 15 minutes.

Nutrition Facts : Calories 600.8, Fat 37.8, SaturatedFat 16.8, Cholesterol 181.6, Sodium 521.9, Carbohydrate 24.5, Fiber 1.7, Sugar 3.3, Protein 39.3

CHICKEN EMPANADAS



Chicken Empanadas image

Small chicken pies that are great as an entree or an appetizer.

Provided by Paula Deen

Categories     cheesy     entertaining     family     potluck

Time 40m

Yield 12-15

Number Of Ingredients 9

1 1/2 teaspoons salt
1 tablespoon ground cumin
1 seeded and chopped jalapeño
1/4 cup chopped red bell pepper
4 oz softened cream cheese
1 (8 oz) package colby and monterey jack cheese blend
3 cups cooked & chopped chicken
1/2 teaspoon pepper
1 (15 oz) package refrigerated pie crusts

Steps:

  • Preheat oven to 400 °F. Lightly grease a baking sheet. In a large bowl, combine chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll onto a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts. Arrange 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with water. Place 1 heaping teaspoon of chicken mixture in center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on prepared baking sheet. Bake for 15 minutes.

SPICY CHICKEN EMPANADAS



Spicy Chicken Empanadas image

Our little turnovers get their heat from both chipotle and poblano chiles and make a spicy Mexican appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 2 dozen

Number Of Ingredients 17

1 whole chicken breast (1 pound), skin removed
1/2 white onion, halved
1 dried bay leaf
1 fresh poblano chile
6 cups (48 ounces) vegetable oil
2 garlic cloves, crushed
3/4 teaspoon ground cumin
1/4 teaspoon ground canela (Mexican cinnamon) or regular cinnamon
4 canned plum tomatoes, coarsely chopped
2 canned chipotle chiles in adobo, coarsely chopped
Coarse salt and freshly ground pepper
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon pepitas (pumpkin seeds), toasted and coarsely chopped
Empanada Dough
1/2 cup shredded queso blanco
1/4 cup sugar, for sprinkling
Crema pura or sour cream, for serving (optional)

Steps:

  • Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium-low, and poach until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; reserve 1 cup cooking liquid, and discard onion and bay leaf. When chicken is cool enough to handle, shred meat from the bone with a fork; set aside.
  • Roast poblano chile directly over a gas flame, turning as each side blackens and blisters. (Alternatively, roast chile under the broiler.) Transfer to a bowl, and cover with plastic wrap; let steam 10 minutes. Remove plastic wrap; peel off and discard blackened chile skin. Remove stem, seeds, and ribs; discard. Slice chile into 1/4-inch strips; set aside.
  • Finely chop remaining onion. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add chopped onion and garlic; saute until soft and translucent. Stir in cumin and canela; cook 1 minute. Add shredded chicken, tomatoes, chipotle, poblano, and reserved cooking liquid. Cook over medium-low heat, stirring occasionally until liquid has thickened, about 25 minutes. Remove from heat. Season with salt and pepper; stir in cilantro and pepitas. Set aside to cool.
  • Make empanadas: Break off a 1 1/2-inch ball of empanada dough. On a clean work surface, roll dough into a circle about 1/8 inch thick. Using a 3 1/2-inch cookie cutter, cut out a round of dough. (Or use an inverted glass as a guide, cutting around it with a sharp paring knife.)
  • Place 1 teaspoon filling in center of each round; sprinkle with cheese. Using a pastry brush, moisten edges of dough with water; fold dough over to seal, pressing gently. Crimp edges with a fork; set aside. Repeat with remaining dough. Gather scraps and reroll. (Only do this once, to avoid toughening the dough.)
  • Pour remaining oil into a medium saucepan; oil should be 2 inches deep. Place over medium heat until oil reaches 375 degrees on a deep-fry thermometer. Working with a few empanadas at a time to avoid overcrowding, fry until golden, turning once, about 1 minute. Using a slotted spoon, transfer to drain on a paper-towel lined baking sheet. While still hot, sprinkle tops with sugar. Serve immediately with crema pura or cream on the side, if desired.

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