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Cheesy Chicken Empanadas with Red Rice
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Cheesy Chicken Empanadas with Red Rice

1 h 30 minPara 10Nutri-Score C€€
de @giselldestini5 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

10 personas
  • chicken breasts (boneless, skinless)Carne3 piezas
  • garlic powder (divided)Especias6 g
  • onion powder (divided)Especias6 g
  • black pepper (ground)Especias2 g
  • smoked paprikaEspecias4 g
  • Sazón seasoning packetEspecias1 pieza
  • olive oil (for searing)Despensa30 ml
  • water (for poaching the chicken)Otro1,9 litros
  • onion (half for poaching, half for rice)Frutas y verduras1 pieza
  • garlic (whole head, for poaching)Frutas y verduras1 pieza
  • masa harina (for the tortillas)Cereales360 g
  • hot water (for the masa)Otro600 ml
  • mozzarella cheese (shredded)Lácteos250 g
  • vegetable oil (for frying)Despensa250 ml
  • jasmine rice (rinsed)Cereales200 g
  • tomato sauce (about half a can)Despensa200 g
  • tomato bouillonDespensa8 g
  • chicken bouillonDespensa5 g
  • cumin (ground)Especias1 g

por ración

Nutrición

323kcal

Carbohidratos
34 g
Proteínas
18 g
Grasas
13 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Olla
  • Cazo
  • tortilla press
  • Bol
  • Pinzas de cocina

paso a paso

Preparación

  1. Season the chicken

    • Pat the chicken breasts dry and season both sides with garlic powder, onion powder, black pepper, smoked paprika and the Sazón packet.
    • Drizzle with olive oil and rub the seasoning in with clean hands.
    Paso 1

  2. Sear the chicken

    • Sear the chicken in a hot pan for about 3 minutes per side until nicely browned.
    • Flip once a good crust has formed.
    Paso 2

  3. Poach the chicken

    • Add the water, the half onion and the whole head of garlic to the pan.
    • Cover with a lid, lower to medium heat and cook for 30 minutes.
    • Remove the chicken and shred it with two forks.
    Paso 3

  4. Make the masa dough

    • In a bowl, mix the masa harina with the hot water, adding the water gradually.
    • Knead until the dough no longer sticks to your hands.
    Paso 4

  5. Press the tortillas

    • Form a ball of masa and place it between two sheets of plastic in the tortilla press.
    • Press gently to get a thin, even tortilla.
    Paso 5

  6. Fill and close the empanadas

    • Place shredded chicken and mozzarella cheese on one half of the tortilla.
    • Fold the other half over, bring both edges together and press firmly to seal.
    Paso 6

  7. Fry the empanadas

    • Heat the oil in a pan until hot.
    • Fry the empanadas until golden brown, flipping after about 5 minutes.
    • Remove and drain on paper towels.
    Paso 7

  8. Toast the rice

    • Heat a little oil in a pot and add the jasmine rice.
    • Fry the rice for a few minutes, stirring, until lightly toasted.
    Paso 8

  9. Simmer the red rice

    • Add the tomato sauce, water, garlic powder, onion powder, tomato bouillon, chicken bouillon and a dash of cumin, then mix.
    • Bring to a boil, cover with the lid and cook on low for 25 minutes.
    • Fluff with a fork and serve with the empanadas.
    Paso 9
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