Counter 09 · Latin Grill
Fried Chicken Empanadas with Braided Edges
Juicy shredded chicken thighs stewed with onion, red pepper and paprika, sealed in wheat dough with a rope-braided edge and fried until blistered. Crunchy outside, saucy inside.
- Prep
- 50 min
- Cook
- 45 min
- Serves
- 6
- Level
- Medium
In northern Argentina, fried empanadas are the ones people line up for at fairs. Frying makes the dough puff and blister in a way the oven cannot copy. Thighs are the smart choice for the filling because they stay moist through two rounds of cooking. The rope-style edge is more than decoration: folding the seam back over itself makes a double seal that keeps the juices from bursting into the hot oil. Buy dough discs labeled for frying, which are thinner and stretchier.
Method
-
Season the thighs with 1 tsp salt and brown them in the olive oil in a deep skillet over medium-high heat, about 4 minutes per side.
-
Push the chicken aside, add the onion and bell pepper and cook 6 minutes. Stir in the garlic, paprika and cumin for 1 minute.
-
Pour in the broth, cover and simmer on low for 20 minutes, until the thighs reach 175 F and are fork-tender.
-
Shred the chicken in the pan and simmer uncovered for 5 minutes, until most of the liquid is absorbed. Stir in the green onions and remaining salt, then chill at least 1 hour.
-
Fill each disc with 2 tbsp of filling, moisten the rim, fold and press. Then fold the edge over itself in small overlapping pinches all the way around to form a rope braid.
-
Heat the frying oil in a heavy pot to 360 F. Fry 3 at a time for 3 to 4 minutes, turning once, until puffed, blistered and golden. Drain on a rack and rest 5 minutes.
