1/4 cup of olive oil
1 large onion, chopped
4 cloves of garlic, minced
1.6 kg of chicken, cut into pieces, skin removed
1 kg of tomato, seeded and chopped (reserving the seeds and liquid)
3 tablespoons of fresh parsley, chopped
1 tablespoon of oregano
1 tablespoon of paprika
6 tablespoons of all-purpose flour
200g of catupiry cheese
Salt and pepper to taste
1 basic empanada dough recipe
1/4 cup of olive oil
1 large onion, chopped
4 cloves of garlic, minced
1.6 kg of chicken, cut into pieces, skin removed
1 kg of tomato, seeded and chopped (reserving the seeds and liquid)
3 tablespoons of fresh parsley, chopped
1 tablespoon of oregano
1 tablespoon of paprika
6 tablespoons of all-purpose flour
200g of catupiry cheese
Salt and pepper to taste
1 basic empanada dough recipe
Heat the olive oil in a pan until the onion and garlic are soft
Add the chicken and season
Let the chicken brown, then add the tomato, parsley, oregano, and paprika
Cover the pan, reduce heat, and cook until the chicken is tender
Remove the chicken pieces from the pan, shred them, and reserve
Remove 3 cups of the cooking liquid (if necessary, complete with water), combine it with the flour dissolved in a little water and the shredded chicken
Cook, stirring until thickened
Remove from heat and let cool slightly
Prepare the dough according to the recipe, line a mold with it, and fill with the filling
Distribute spoonfuls of catupiry cheese over the filling
Top the empanada with the remaining dough and bake in a preheated oven at 200°C until golden brown
Remove from the oven, let cool slightly, and unmold
Serve hot or warm
Serves 12 portions
495 calories per portion.
