Arroz Con Pollo Empanadas Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 2.Add chicken, cumin, paprika, salt, and pepper to the skillet. Cook until chicken is cooked through.
• STEP 3.Stir in cooked rice, peas, and carrots. Remove from heat and let the mixture cool.
• STEP 4.Preheat the oven to 375°F (190°C).
• STEP 5.Roll out the empanada dough and cut out circles using a round cookie cutter.
• STEP 6.Place a spoonful of the chicken and rice mixture onto each dough circle. Fold the dough over to form a half-moon shape and seal the edges with a fork.
• STEP 7.Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden crust.
• STEP 8.Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
• STEP 9.Allow the empanadas to cool slightly before serving. Serve with salsa or guacamole for dipping.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use store-bought empanada dough or make your own from scratch.
• Feel free to add additional spices or vegetables to the filling, such as bell peppers or corn.
• If you don't have a round cookie cutter, you can use a glass or a small bowl to cut out the dough circles.

Storage and Serving

• Arroz con Pollo Empanadas are best served warm, straight from the oven.
• They can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the empanadas in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.