12 (6-inch) frozen empanada shells
2 tablespoons extra-virgin olive oil
1½ pounds chicken breasts
½ yellow onion, diced
2 garlic cloves, minced
2 cups chicken broth
¼ cup tomato paste
2 teaspoons red wine vinegar
2 teaspoons ground cumin
2 teaspoons chili powder, plus more if needed
1 teaspoon dried oregano
Tabasco sauce, for extra kick (optional)
Salt and freshly ground black pepper
1½ cups diced white potatoes (¼-inch cubes)
½ cup diced pimiento-stuffed Manzanilla olives
½ cup dark raisins (optional)
All-purpose flour, for dusting
1 large egg, lightly beaten with 1 teaspoon water in a small bowl
- If you’re using frozen empanada shells, thaw them to room temperature.
- In a large skillet, heat the olive oil over medium heat, then place the chicken breasts in the pan. Brown and cook until the juices in the chicken run clear, 5 to 6 minutes on each side. Remove the chicken from the pan and allow to cool. Using two forks, shred the chicken.
- In the same pan, cook the onion and garlic over medium heat, stirring, until the onion is softened, 2 to 3 minutes.
- Add the shredded chicken, broth, tomato paste, and vinegar and stir. Season with the cumin, chili powder, oregano, and a dash or two of Tabasco, if desired. Taste and season with salt and pepper and more chili powder, if need be.
- Stir in the potatoes, olives, and raisins (if using). Reduce the heat to low, cover, and simmer until the chicken becomes very tender and pulls apart even more easily, about 15 minutes.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper and sprinkle a dash of flour on the surface.
- Assemble the empanadas on the prepared baking sheet. Put 2 tablespoons of the filling in the middle of a shell. Use your index finger to wipe the beaten egg on the outer edge of the shell. Fold the shell over and seal the edges using a fork. Repeat with the remaining shells.
- Brush the tops with the egg wash. On a clean baking sheet, bake the empanadas for about 20 minutes, or until the shells are nice and golden.
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