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Barbecue Chicken Empanadas
Barbecue Chicken Empanadas

Before you jump to Barbecue Chicken Empanadas recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.

Remember when the only men and women who cared about the natural environment were tree huggers and hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared obligation we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some improvements. Each and every family must start making changes that are environmentally friendly and they must do this soon. Continue reading for some approaches to go green and save energy, mainly in the kitchen.

You may possibly prefer cooking with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is actually greater by 75%, and perhaps this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or even steam vegetables more rapidly than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, nonetheless that is certainly not true. Especially if you ensure that the dishwasher is full previous to starting a cycle. Preserve even more money by air drying and also cool drying your dishes as an alternative to heat drying them.

The kitchen on its own offers you many small ways by which energy and money can be saved. It is reasonably straightforward to live green, after all. A lot of it is basically using common sense.

We hope you got insight from reading it, now let’s go back to barbecue chicken empanadas recipe. To make barbecue chicken empanadas you need 11 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Barbecue Chicken Empanadas:
  1. Provide Bone-in chicken breasts (about 2 cups shredded)
  2. Prepare Corn on the cob (to yield about 1/2 cup kernels)
  3. Prepare Olive oil
  4. Use medium Potatoes, peeled and diced (about 1 cup)
  5. You need small Sweet onion, finely chopped (about 1/4 cup)
  6. Provide Fresh jalapeno, seeded and finely chopped, (about 2 tablespoons)
  7. You need large Garlic cloves, minced
  8. Get Barbecue Sauce
  9. Prepare Egg white
  10. Use Empanada discs (14 ounce package, found in frozen section of most markets), thawed overnight in refrigerator or a couple of hours on countertop (leave in package to thaw).
  11. Get Few springs fresh cilantro for garnish
Steps to make Barbecue Chicken Empanadas:
  1. Place chicken in a large stock pot and add water to cover chicken. Bring to a boil, then immediately turn heat to low. Simmer for 20 minutes. Turn off heat, remove chicken from water and place on a plate to cool. Once cooled, pull chicken from bones into fine shreds. Measure out 2 cups and set aside. *Note: Do NOT overcook chicken, or the meat will be chewy. It will continue to cook during baking.
  2. Heat a heavy cast iron grill pan over high heat and add corn, turning cobs frequently until blackened in several spots, about 4 minutes per 4 sides. Remove from pan, let cool. Slice kernels from cobs and measure out 1/2 cup and set aside.
  3. Heat large saute pan over medium heat and add 1 tablespoon olive oil. Add diced potatoes and stir fry for approximately 10 minutes, until potatoes are soft and golden brown. Add chopped onion and chopped jalapeno and stir fry for an additional 5 minutes. Add minced garlic and continue to stir fry for another 2 minutes, so as not to burn the garlic.
  4. Lower heat to medium low, add shredded chicken, corn kernels, and 1 cup of barbecue sauce to pan and gently fold ingredients together to cover with sauce. Simmer mixture for about 5 minutes. Turn off heat and allow mixture to cool in pan.
  5. At this point, preheat oven to 350°F.
  6. Gently separate dough disks and, using a rolling pin, place each disc on a piece of wax paper and roll each disc out until each is about 1 inch larger in diameter. Scoop out 1/4 cup of filling and spread horizontally along the center of each empanada disc. Gently bring the bottom edge over the filling and press to the top of the disc to form a semi-circle and press firmly together to seal. Starting from one corner of the empanada to the other end, pinch to seal or simply crimp together with a fork. Set side-by-side down the length of a parchment-lined half baking sheet. You should have 10 filled empanadas with leftover filling that will go well as a topping over rice.
  7. Whip egg white until foamy and, using a pastry brush, lightly brush tops (including crimped parts) of each filled empanada.
  8. Bake at 350°F for 20 minutes, until tops of empanadas are golden brown.
  9. Remove from oven, let cool for 5 minutes, and serve.
  10. *Serve alongside barbecue rice and garnish with fresh cilantro.
  11. Note: Filling can be made ahead and stored in the refrigerator overnight.

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