6 boneless chicken thighs
Salt and black pepper to taste
Dough
1 cube of vegetable broth
1 cup (chopped) of cooked sweet potato
Half a liter of water
2 beaten eggs
All-purpose flour and bread crumbs for coating
Oil for frying
6 boneless chicken thighs
Salt and black pepper to taste
Dough
1 cube of vegetable broth
1 cup (chopped) of cooked sweet potato
Half a liter of water
2 beaten eggs
All-purpose flour and bread crumbs for coating
Oil for frying
Make the dough
Bring the vegetable broth, sweet potato, and water to a simmer, stirring constantly, until it forms a smooth paste
Place the dough on a flat surface and knead with your hands until it becomes smooth
Take a chicken thigh and season with salt and black pepper
Wrap it in the sweet potato dough
Repeat with the remaining thighs and coat them in all-purpose flour, beaten eggs, and bread crumbs
Heat the oil and fry the empanadas until they are golden brown and crispy
Remove excess oil by placing them on paper towels
Serve immediately.
