Hoofdgerecht
Cheesy Chicken Empanadas with Red Rice
1 u 30 minVoor 10Nutri-Score C€€
C
1 u 30 min
1 u 30 minCheesy Chicken Empanadas with Red Rice
wat je nodig hebt
Ingrediënten
chicken breasts (boneless, skinless)Vlees3 stukken
garlic powder (divided)Kruiden en specerijen6 g
onion powder (divided)Kruiden en specerijen6 g
black pepper (ground)Kruiden en specerijen2 g- smoked paprikaKruiden en specerijen4 g
- Sazón seasoning packetKruiden en specerijen1 stuk
olive oil (for searing)Voorraadkast30 ml
water (for poaching the chicken)Overig1,9 liter
onion (half for poaching, half for rice)Groente en fruit1 stuk
garlic (whole head, for poaching)Groente en fruit1 stuk
masa harina (for the tortillas)Granen360 g- hot water (for the masa)Overig600 ml
mozzarella cheese (shredded)Zuivel250 g
vegetable oil (for frying)Voorraadkast250 ml
jasmine rice (rinsed)Granen200 g
tomato sauce (about half a can)Voorraadkast200 g- tomato bouillonVoorraadkast8 g
- chicken bouillonVoorraadkast5 g
cumin (ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
323kcal
- Koolhydraten
- 34 g
- Eiwitten
- 18 g
- Vetten
- 13 g
wat je gebruikt
Keukengerei
Koekenpan
Soeppan
Steelpan- tortilla press
Mengkom
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.