Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken And Poblano Empanadas

on February 5, 2014

I really love this dish. It’s one of those you can make in advance and even freeze until your ready to use them. So here’s what I do first. I put 4 tomatillos, 2 seeded Poblanos, 1 large white onion, 3 cloves of whole peeled garlic,and 2 seeded jalapenos, in a large pot. I covered the vegetables with half chicken stock and half water and brought everything to a boil, then reduced to a simmer for about 20 minutes. The tomatillos will have turned an olive color and the peppers were tender. With a slotted spoon, pull all the veggies out and put into a food processor with a little of the cooking liquid. Before processing the veggies, add kosher salt around 2 tablespoons, and a good handful of cilantro, and the juice of a lime, then I processed until smooth.

The leftover cooking liquid I let cool then put into sealed containers to use as a stock for another dish later.At this point I took my “go to” rotisserie  chicken and took all the meat off the bone. I then mixed the chicken with the Poblano and jalapeno mixture in a large bowl and set aside while I got the dough ready to make the Empanadas. Now you could of course make your own dough, or even use pizza dough.

I used store bought pie dough. One whole chicken off the bone and mixed with the my salsa verde, needs two boxes of pie dough, which gives you 4 circles. I cut out around 6 inch circles out of the dough, and with the scraps I rolled those back out into another sheet to use all the dough. When it comes to Empanadas, you want to a make as many as you can because they will get eaten.

Place a good tablespoon in each circle, brushed the outsides with egg wash, folded them over into half moons, and crimped the edges with a fork. Then I brushed the outsides withe more egg wash so they brown nicely. Put them in a preheated 450 degree oven for about 10- 11 minutes. I served them with a side of pico de gallo. The pico works well to cut through the richness of the Empanada.ImageImageImageImageImageImageImageImageImage


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