Project Description
Baked Chicken Tinga Rice and Bean Empanadas
INGREDIENTS
- 1 cup low-sodium organic chicken broth
- 1 corn starch
- 1 Tbsp. olive oil
- ¾ cup chopped onion (about 1 medium)
- 1 cup tomato puree
- 1 Tbsp. chili powder
- 2 canned chipotle chili peppers in adobo sauce, finely chopped
- 1 Tbsp. adobo sauce (sauce from the canned chipotle chili peppers in adobo sauce)
- 1 Tbsp. fresh lime juice
- 1 tsp. finely grated lime peel (lime zest)
- 2 chicken breast
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- 15 empanada wrappers
- 1 egg, beaten
INSTRUCTIONS
- In a medium sauce pan on medium heat add olive oil and chopped onion. Saute until onions are translucent (about 5 minutes)
- Add tomato puree, chili powder, chipotle chili peppers, adobo sauce, lime juice, lime zest, salt, and pepper and stir to combine.
- In a separate bowl or glass measuring cup add chicken broth and corn star, whisk until corn starch is dissolved. Add to pan.
- Add chicken breast to pan turning once so each side is coated in sauce. Bring to a boil and then turn the heat to medium low, cover and cook for 20 minutes or until chicken is cooked through.
- While chicken is cooking, heat up Stahlbush Island Farms rice and beans in a saucepan with 1-2 tbs of water, stirring occasionally.
- Shred cooked chicken, add to a bowl with additional sauce from the pan and let slightly cool.
- Preheat oven to 400F
- Slightly roll out an empanada wrapper and add 1 tbs of chicken tinga + 1 tbs of rice & beans to the center. Using your finger or a brush, add egg wash to the edges of the wrapper and fold over. Crimp the edges using a fork or your fingers.
- Brush each empanada with egg wash and bake for 12-15 minutes or until golden brown
- Serve with Salsa Verde or Chimichurri
Baked Chicken Tinga Rice and Bean Empanadas
INGREDIENTS
- 1 cup low-sodium organic chicken broth
- 1 corn starch
- 1 Tbsp. olive oil
- ¾ cup chopped onion (about 1 medium)
- 1 cup tomato puree
- 1 Tbsp. chili powder
- 2 canned chipotle chili peppers in adobo sauce, finely chopped
- 1 Tbsp. adobo sauce (sauce from the canned chipotle chili peppers in adobo sauce)
- 1 Tbsp. fresh lime juice
- 1 tsp. finely grated lime peel (lime zest)
- 2 chicken breast
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- 15 empanada wrappers
- 1 egg, beaten
INSTRUCTIONS
- In a medium sauce pan on medium heat add olive oil and chopped onion. Saute until onions are translucent (about 5 minutes)
- Add tomato puree, chili powder, chipotle chili peppers, adobo sauce, lime juice, lime zest, salt, and pepper and stir to combine.
- In a separate bowl or glass measuring cup add chicken broth and corn star, whisk until corn starch is dissolved. Add to pan.
- Add chicken breast to pan turning once so each side is coated in sauce. Bring to a boil and then turn the heat to medium low, cover and cook for 20 minutes or until chicken is cooked through.
- While chicken is cooking, heat up Stahlbush Island Farms rice and beans in a saucepan with 1-2 tbs of water, stirring occasionally.
- Shred cooked chicken, add to a bowl with additional sauce from the pan and let slightly cool.
- Preheat oven to 400F
- Slightly roll out an empanada wrapper and add 1 tbs of chicken tinga + 1 tbs of rice & beans to the center. Using your finger or a brush, add egg wash to the edges of the wrapper and fold over. Crimp the edges using a fork or your fingers.
- Brush each empanada with egg wash and bake for 12-15 minutes or until golden brown
- Serve with Salsa Verde or Chimichurri
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