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Chicken Empanadas with Aji Sauce
By Anthony Salemme, chef
This is my take on a traditional recipe. Perfect for a game day treat this weekend.
1 Package Goya pastry discs defrosted, found in the frozen food isle with other Goya products
3 boneless skinless chicken thighs
1 ½ cup chicken broth
3 Tablespoons olive oil
2 medium onions, chopped
1 green bell pepper, diced
½ cup sliced green olives
4 cloves garlic, chopped fine
1 Tablespoon paprika
1 teaspoon dried oregano
1 teaspoon ground bay leaves
2 Tablespoons sugar
2 Tablespoons tomato paste
1 egg yolk
2 Tablespoons water
Cook the chicken thighs in the broth for 15 – 20 minutes until cooked all the way through.
Let cool then shred with a fork. Reserve the broth.
Heat oil in a skillet, add the onions, garlic, pepper, paprika, oregano and bay leaves.
Sautee for about 15 minutes until all the ingredients are soft.
Add the tomato paste, sugar, olives and 1 cup of chicken broth, and bring to a simmer and add the shredded chicken.
Let liquid reduce by half. Remove from heat and let cool for about an hour or overnight.
Pre-heat oven to 425F
Mix the egg yolk with the water. On a parchment lined baking sheet, spread out the pastry discs, brush the edges with water.
Place 2 Tablespoon of chicken mixture in the middle of each disc. Fold in half and using the tines of a fork to seal the edges.
Brush the pastry with egg wash.
Bake 15 – 20 minutes until browned.
1 bunch scallions, green and white parts, roots removed
1 bunch cilantro, leaves only
2 limes, juiced
½ teaspoon cumin
2 Tablespoons cider vinegar
salt and pepper
Wash and dry the scallions and cilantro. Rough chop in a food processor.
Add the lime, vinegar and cumin. Pulse until blended but still a bit chunky like salsa.