Skip to content
Menu
Cheesy Chicken Empanadas with Red Rice
Main

Cheesy Chicken Empanadas with Red Rice

1 h 30 minServes 10Nutri-Score C€€
from @giselldestini5 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • chicken breasts (boneless, skinless)Meat3 pieces
  • garlic powder (divided)Spices6 g
  • onion powder (divided)Spices6 g
  • black pepper (ground)Spices2 g
  • smoked paprikaSpices4 g
  • Sazón seasoning packetSpices1 piece
  • olive oil (for searing)Pantry30 ml
  • water (for poaching the chicken)Other1.9 litres
  • onion (half for poaching, half for rice)Produce1 piece
  • garlic (whole head, for poaching)Produce1 piece
  • masa harina (for the tortillas)Grains360 g
  • hot water (for the masa)Other600 ml
  • mozzarella cheese (shredded)Dairy250 g
  • vegetable oil (for frying)Pantry250 ml
  • jasmine rice (rinsed)Grains200 g
  • tomato sauce (about half a can)Pantry200 g
  • tomato bouillonPantry8 g
  • chicken bouillonPantry5 g
  • cumin (ground)Spices1 g

per serving

Nutrition

323kcal

Carbs
34 g
Proteins
18 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Saucepan
  • tortilla press
  • Mixing bowl
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 9
Get Mezze