Argentine Chicken Empanadas with Peppers & Egg

Name: Argentine Chicken Empanadas with Peppers & Egg
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Argentinian
Ingredients: 20 empanada dough discs, thawed; 1½ lb boneless chicken thighs; 2 large onions, chopped; 1 red and 1 green bell pepper, chopped; 4 green onions, sliced; 3 eggs (2 hard-boiled, 1 for brushing); ½ cup green olives, chopped (optional); 3 tbsp oil; 2 tbsp tomato paste; 1 tbsp sweet paprika; 1 tsp dried oregano; 1 tsp ground cumin; ¼ tsp cayenne; 2 bay leaves; salt; pepper

LunchArgentinian90 minServes 6725 kcal35 g protein

Photo: Adriao · CC BY 3.0 · source

Golden baked turnovers filled with tender poached chicken thighs, sweet peppers, paprika and oregano, with chopped egg and green onion the way Argentine grandmothers make them.

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Ingredients

20 empanada dough discs, thawed
1½ lb boneless chicken thighs
2 large onions, chopped
1 red and 1 green bell pepper, chopped
4 green onions, sliced
3 eggs (2 hard-boiled, 1 for brushing)
½ cup green olives, chopped (optional)

From your pantry: 3 tbsp oil, 2 tbsp tomato paste, 1 tbsp sweet paprika, 1 tsp dried oregano, 1 tsp ground cumin, ¼ tsp cayenne, 2 bay leaves, salt, pepper.

Instructions

Simmer the chicken with the bay leaves and 2½ cups water until cooked through, about 25 minutes. Lift out, chop finely and keep ½ cup of the broth.
Cook the onions and peppers in the oil over medium heat until soft but not browned, 8 minutes. Stir in the tomato paste until brick red, 1 minute, then the paprika, oregano, cumin and cayenne.
Add the chicken and reserved broth and simmer, stirring, until almost dry, about 10 minutes. Season well with salt and pepper, stir in the green onions, and chill the filling until cold, at least 1 hour.
Heat the oven to 400°F. Chop the hard-boiled eggs. Put 2 tbsp filling in the center of each disc with a little egg and olive, brush the edge with water, fold and pinch shut, then crimp with a fork or twist into a rope edge.
Set on parchment-lined sheets, brush with the beaten egg and bake until deep golden, 18 to 22 minutes. Cool for 5 minutes before eating.

Tip: The filling must be cold before you fill the discs or the dough tears and leaks. Empanada discs are in the freezer case near the Latin foods; puff pastry discs make flakier empanadas.