Chicken Empanada with Coconut Milk

Name: Chicken Empanada with Coconut Milk
Yield: 15
Ingredients: 1 kg of chicken breast; 3 cloves of garlic minced; Salt to taste; Juice from 1 lime, squeezed; 3 tablespoons of olive oil; 1 chopped onion; 2 cups of water; 1 can of coconut milk; 2 cups of all-purpose flour; 1 cup of cornmeal flour; 1 tablespoon of butter; 50g of mozzarella cheese, cut in half; 200g of croissant dough fat; Oil for frying

1
1 kg of chicken breast
2
3 cloves of garlic minced
3
Salt to taste
4
Juice from 1 lime, squeezed
5
3 tablespoons of olive oil
6
1 chopped onion
7
2 cups of water
8
1 can of coconut milk
9
2 cups of all-purpose flour
10
1 cup of cornmeal flour
11
1 tablespoon of butter
12
50g of mozzarella cheese, cut in half
13
200g of croissant dough fat
14
Oil for frying

Ingredients

1
1 kg of chicken breast
2
3 cloves of garlic minced
3
Salt to taste
4
Juice from 1 lime, squeezed
5
3 tablespoons of olive oil
6
1 chopped onion
7
2 cups of water
8
1 can of coconut milk
9
2 cups of all-purpose flour
10
1 cup of cornmeal flour
11
1 tablespoon of butter
12
50g of mozzarella cheese, cut in half
13
200g of croissant dough fat
14
Oil for frying

Directions

1
Cut the chicken into large cubes and season with garlic, salt, and lime juice
2
Heat olive oil in a pan and cook the chicken until golden brown
3
Add onion and water to the pan and let it simmer for 10 minutes
4
Remove the chicken from the pan and reserve the broth
5
In a separate container mix coconut milk, reserved broth, all-purpose flour, cornmeal flour, and butter
6
Mix well to form a dough
7
Wrap each piece of chicken with half a slice of mozzarella cheese, coat in dough, roll in croissant dough fat, and fry in hot oil until golden brown.