Empanadas de Pollo (Bolivian Fried Chicken Empanadas)

Name: Empanadas de Pollo (Bolivian Fried Chicken Empanadas)
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 18 people
Ingredients: 1.7 lb (666g) chicken breast; 2 medium potatoes; 2 tablespoon vegetable oil; 1 onion; 2 cloves garlic; 4 tablespoon chopped fresh parsley; 1 green pepper; 1 ½ tablespoon oregano; ¼ teaspoon cumin; ½ teaspoon ground black pepper; 2 teaspoons salt; 2 teaspoons cayenne pepper; 3 hard boiled eggs; ½ cup chopped green olives; ½ cup raisins; 2 cups chicken broth; 1 tablespoon unbleached all-purpose flour; 8 cups (1kg) unbleached all-purpose flour; 1 cup (226g) butter or lard; ¾ cup (150g) sugar; 1 teaspoon salt; 1 ¾ cup water; 6 cups vegetable oil

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Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
Servings
18 people
Course
Snacks, Dinner
Cuisine
South American, Bolivian

Empanadas de Pollo (Bolivian Fried Chicken Empanadas)

Nicole Alvarado

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With a crispy-sweet crust and a juicy chicken filling, these Bolivian empanadas are served as a mid-morning or afternoon snack. Yield: 18 (6 inch) empanadasNote: The filling for these empanadas needs to cool before filling the dough. The filling can also be made ahead of time and stored in the refrigerator for a day or two.

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Ingredients

Servings

Filling:

1.7 lb (666g) chicken breast
2 medium potatoes, diced (about 1lb/500g)
2 tablespoon vegetable oil
1 onion, minced
2 cloves garlic, minced
4 tablespoon chopped fresh parsley
1 green pepper, diced
1 ½ tablespoon oregano
¼ teaspoon cumin
½ teaspoon ground black pepper
2 teaspoons salt
2 teaspoons cayenne pepper (if desired)
3 hard boiled eggs, diced
½ cup chopped green olives
½ cup raisins
2 cups chicken broth
1 tablespoon unbleached all-purpose flour

Dough:

8 cups (1kg) unbleached all-purpose flour
1 cup (226g) butter or lard, softened
¾ cup (150g) sugar
1 teaspoon salt
1 ¾ cup water
6 cups vegetable oil (for frying)

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Instructions

For The Chicken Filling

In a big saucepan add chicken breast and enough water to cover the chicken. Cook until chicken is tender. Let it cool enough to handle and shred it. Reserve 2 cups of the broth.
Add potatoes and water to a medium saucepan and cook until tender when pierced with a fork. Drain the potatoes and set aside.
In a large saucepan, add 2 tablespoons of oil and sauté onions, garlic, parsley, and green peppers over high heat for about 2 minutes.
Add the reserved broth (2 cups), shredded chicken, potatoes, oregano, cumin, salt, pepper, cayenne pepper, and green olives. Bring to a simmer and sprinkle 1 tablespoon of flour, stirring constantly. Cook for 3 minutes on medium heat. Remove from heat and add raisins and diced eggs. Give it a gentle stir.
Refrigerate until cooled completely, about 4 hours or overnight.

For The Empanada Dough

In a big bowl, add flour, butter, sugar and salt. Using your fingers or a pastry blender, mix until crumbly.
Add water and mix until the dough comes together. Keep the dough in a zip-lock bag for 10 minutes.
Knead the dough until smooth.* Add 1 to 2 tablespoons of water if the dough seems dry. Let the dough rest in a zip-lock bag for 20 minutes.
Divide the dough into 18 equal portions. Roll each portion into a ball. Let it rest in a zip-lock bag for 5 minutes.

Assembling Empanadas

Roll and assemble one empanada at a time.
Using a rolling pin, roll balls into a circle, 6 inches in diameter.
Hold the empanada disk in the palm of your hand and place 1/4 cup of chilled filling. Making sure the filling doesn’t touch the edges.
Fold the dough in half over the filling. Pinch the edges together all the way around to seal the empanada.
Starting at one corner, press the dough with your thumb and index finger, fold the corner over the edge making a triangle and press again. Continue all the way around.
Using a wok, heat the oil on medium-low. About 320 F. Fry empanadas for 5 minutes (2.5 min. each side) 2 or 3 at a time.**
Drain over paper towels.
Serve hot.