Episode 11- Doña Rossana cooks Empanadas

Doña Rossana cooks chicken Empanadas
Music: La Pollera Colora- found at Internet Archives.


INGREDIENTS INGREDIENTS FOR SOFRITO

2 cups of vegetable oil 1 small tomato
3 tablespoons of olive oil 1/2 red pepper
1 cooked egg 1 tomatillo
1 lb. of skinless, boneless chicken thighs 1/2 white onion
1 teaspoon of salt 1 pinch of ginger
1 bay leaf 1 pinch of thyme
1/2 cup of water 1 teaspoon of parsley
1 cup of cooked rice salt, cumin, and black pepper to taste
2 packages of dough pastries (masa para empanadas)



DIRECTIONS

Cook the egg, hard boiled. Cook the rice. Set aside. Cook the chicken in 1/2 cup of water, 1 teaspoon of salt, and the bay lea, at low heat for 20 minutes. Let it cool.
Cook sofrito at low heat for 10 minutes. Let it cool.
Peel and cut the egg into small pieces.
Place the chicken in the food processor for 30 seconds.
Mix the chicken, rice, egg and sofrito.
Place one piece of pastry dough on a sheet of waxed paper then spoon on one side like two spoonfuls of the mixture. Dampen the edges of the dough and close it.
Fry the empanadas in two cups of vegetable oil at medium-high temperature for one minute each side.