The Kitchn: Chicken empanadas take a seat at the table
Chicken's versatility has earned it a place on the table at least once a week. While a golden roast chicken will always be a classic favorite and chicken breasts maintain their claim to ease, heartier cuts like chicken thighs and blank-canvas options like ground chicken allow us to do even more with the bird.
This recipe for chicken empanadas draws from the empanadas found throughout Latin America, Spain and Portugal, where the briny bite of olives is coupled with warmer spices, like cumin and smoky paprika.
To avoid a dry filling, it's best to seek out ground chicken made from dark meat. In most cases this means you'll need to have a nice chat with your butcher, who should be able to ground the meat to your specific request. It is instances like these that make the services the meat counter can offer wholly under-appreciated.
This recipe will leave you with some leftover filling, which freezes beautifully for future empanada endeavors. Baked empanadas can be cooled, covered in plastic wrap and frozen for up to three months; reheat them in the oven or toaster oven until warmed through.
Chicken Empanadas
Makes 16
Recipe by Nicholas Lomba
For the filling:
2 cups peeled and medium-dice russet potatoes
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