Prep Time: 6 hours
Cook Time: 25 minutes
Total Time: 6 hours, 25 minutes
- Empanada dough (see link to recipe below)
- 2 chicken breasts
- 3 limes
- 1/2 cup chicken stock
- 2 teaspoons chile powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 large onion
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 5 ounces goat cheese
- 2 tablespoons mayonnaise
- 1 egg yolk
- Vegetable oil for frying (optional)
- Slice the chicken breasts into 1/2 inch thick strips. Place them in a crockpot, and add the chicken stock.
- Juice the limes and add the juice to the crockpot. Stir in the chile powder and the salt and pepper.
- Cook the chicken on low heat for 6 hours, or until chicken is tender and pulls apart easily.
- Remove chicken pieces from crockpot and shred. Stir 2 to 3 tablespoons of the juices left in the crockpot into the shredded chicken.
- Slice the onion into thin slices. Place the sliced onion in a skillet with the olive oil and the teaspoon of sugar, and cook over very low heat until golden caramel brown, about 25 minutes.
- Add onions to the shredded chicken.
- Crumble the goat cheese and add it to the chicken, along with the mayonnaise. Season chicken mixture with salt and pepper to taste.
- Prepare the empanada dough. Recipe here.
- Preheat the oven to 350 degrees.
- On a floured surface, roll out half of the empanada dough very thinly, about 1/4" thick or less. Cut dough into 4 to 5 inch circles.
- Place about 2 teaspoons of the chicken mixture inside each circle of dough. Fold the dough in half over the filling, making a half moon shape, and pinch the edges together to seal in the filling. Fold curved edges under and crimp decoratively. (See How to Fill and Shape Empanadas).
- Repeat with the rest of the filling and dough (you may end up with extra dough or extra filling - it seems to work out differently each time).
- If baking the empanadas, brush the tops of the empanadas with the egg yolk, and bake empanadas for about 20 minutes, or until puffed and golden brown.
- To fry empanadas: Heat 2 inches of vegetable oil in a deep skillet or heavy stockpot to 360 degrees. Carefully fry the empanadas in batches, turning them occasionally, for 3 to 4 minutes or until golden brown. Remove empanadas from the hot oil with a slotted spoon and place on paper towels to cool.
- Serve empanadas warm or at room temperature, with ranchero ranch dressing or mango sauce for dipping.