Steps to Prepare Seco De Pollo Receta Ecuatoriana

Authentic Chicken Empanadas (Empanadas De Pollo)

Encuentra aquí la receta de seco de pollo , conoce todos los ingredientes y forma de preparación.

Recipe Summary Authentic Chicken Empanadas (Empanadas De Pollo)

My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!

Ingredients | Seco De Pollo Receta Ecuatoriana

3 cups all-purpose flour

1 teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

1 cup warm water

¼ cup vegetable oil

2 tablespoons vegetable oil

1 pound shredded, cooked chicken

½ medium onion, diced

½ green bell pepper, diced

⅛ cup chopped fresh cilantro

⅛ cup sliced green olives

3 cloves garlic, crushed

1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)

1 tablespoon tomato paste

salt and ground black pepper to taste

1 cup vegetable oil for frying

Directions

Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.

Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.

Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Seco De Pollo Receta Ecuatoriana

prep: 35 mins cook: 35 mins total: 1 hr 10 mins Servings: 12 Yield: 12 empanadas

TAG : Authentic Chicken Empanadas (Empanadas De Pollo)

World Cuisine Recipes, Latin American, Caribbean,

Images of Seco De Pollo Receta Ecuatoriana

Seco De Pollo Receta Ecuatoriana : Contramuslos de pollo (o las piezas que te gusten)•comino molido•pimienta negra recién molida y sal•cebolla mediana troceada•cucharadas de aceite de girasol•para el licuado:•pasta de achiote (también lo puedes comprar en tiendas latinas).