Best 4 Spicy Chicken Empanadas With Orange Salsa Verde Recipes

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In the realm of culinary delights, "Spicy Chicken Empanadas with Orange Salsa Verde" emerge as a symphony of tantalizing flavors, combining the fiery zest of chili peppers with the refreshing tang of zesty oranges. These savory treats encase tender chicken filling within golden, flaky pastry, while the vibrant salsa verde, featuring bright citrus notes and aromatic herbs, elevates the dish to a new level of culinary excellence. Prepare to embark on a taste bud adventure as we guide you through the art of crafting this delectable dish, ensuring you savor every bite to its fullest extent.

Here are our top 4 tried and tested recipes!

SALSA VERDE FOR EMPANADAS



Salsa Verde for Empanadas image

Blanching the tomatillos takes away some of their bitterness. Use this salsa with our Empanadas with Spicy Pork.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 4 cups

Number Of Ingredients 8

1 pound tomatillos, husks removed
1 cup loosely packed cilantro leaves, roughly chopped
5 jalapeno chile, diced
6 scallions, chopped
2 cloves garlic, minced
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2-inch pieces.
  • Toss in bowl with remaining ingredients.

PAULA DEEN'S SPICY CHICKEN EMPANADAS



Paula Deen's Spicy Chicken Empanadas image

These are so easy and delicious! I thought Food Network was only for entertainment, but after watching (DVR'd) the episode of PD cooking these empanadas, I had to rewind and take notes! She called them spicy but they weren't (add more red pepper to kick it up a notch)!

Provided by erin.essary

Categories     Chicken Breast

Time 35m

Yield 8 empanadas, 4 serving(s)

Number Of Ingredients 10

3 cups cooked chicken (finely chopped)
4 ounces cream cheese
1 cup monterey jack and cheddar cheese blend
1/4 cup diced red bell pepper
1 jalapeno, diced & seeded
1 tablespoon cumin
salt
fresh ground pepper
1 rolled refrigerated pie crust (boxed dough)
1 egg

Steps:

  • Preheat oven to 400°F.
  • Mix all ingredients (except the dough and egg) in a large bowl using rubber spatula.
  • Roll out the pie crust dough and cut circles, about 5 inches in diameter.
  • Spoon filling into the middle of the dough circles.
  • Wet your finger and run it along the edge of the circle(this helps it stick shut) - fold circle in half and pierce the edges with a fork that has been dipped in flour (to prevent sticking to the dough).
  • Beat the egg and brush over the empanadas.
  • Bake at 400°F for 15 minutes.

Nutrition Facts : Calories 600.8, Fat 37.8, SaturatedFat 16.8, Cholesterol 181.6, Sodium 521.9, Carbohydrate 24.5, Fiber 1.7, Sugar 3.3, Protein 39.3

SPICY CHICKEN EMPANADAS



Spicy Chicken Empanadas image

Our little turnovers get their heat from both chipotle and poblano chiles and make a spicy Mexican appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 2 dozen

Number Of Ingredients 17

1 whole chicken breast (1 pound), skin removed
1/2 white onion, halved
1 dried bay leaf
1 fresh poblano chile
6 cups (48 ounces) vegetable oil
2 garlic cloves, crushed
3/4 teaspoon ground cumin
1/4 teaspoon ground canela (Mexican cinnamon) or regular cinnamon
4 canned plum tomatoes, coarsely chopped
2 canned chipotle chiles in adobo, coarsely chopped
Coarse salt and freshly ground pepper
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon pepitas (pumpkin seeds), toasted and coarsely chopped
Empanada Dough
1/2 cup shredded queso blanco
1/4 cup sugar, for sprinkling
Crema pura or sour cream, for serving (optional)

Steps:

  • Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium-low, and poach until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; reserve 1 cup cooking liquid, and discard onion and bay leaf. When chicken is cool enough to handle, shred meat from the bone with a fork; set aside.
  • Roast poblano chile directly over a gas flame, turning as each side blackens and blisters. (Alternatively, roast chile under the broiler.) Transfer to a bowl, and cover with plastic wrap; let steam 10 minutes. Remove plastic wrap; peel off and discard blackened chile skin. Remove stem, seeds, and ribs; discard. Slice chile into 1/4-inch strips; set aside.
  • Finely chop remaining onion. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add chopped onion and garlic; saute until soft and translucent. Stir in cumin and canela; cook 1 minute. Add shredded chicken, tomatoes, chipotle, poblano, and reserved cooking liquid. Cook over medium-low heat, stirring occasionally until liquid has thickened, about 25 minutes. Remove from heat. Season with salt and pepper; stir in cilantro and pepitas. Set aside to cool.
  • Make empanadas: Break off a 1 1/2-inch ball of empanada dough. On a clean work surface, roll dough into a circle about 1/8 inch thick. Using a 3 1/2-inch cookie cutter, cut out a round of dough. (Or use an inverted glass as a guide, cutting around it with a sharp paring knife.)
  • Place 1 teaspoon filling in center of each round; sprinkle with cheese. Using a pastry brush, moisten edges of dough with water; fold dough over to seal, pressing gently. Crimp edges with a fork; set aside. Repeat with remaining dough. Gather scraps and reroll. (Only do this once, to avoid toughening the dough.)
  • Pour remaining oil into a medium saucepan; oil should be 2 inches deep. Place over medium heat until oil reaches 375 degrees on a deep-fry thermometer. Working with a few empanadas at a time to avoid overcrowding, fry until golden, turning once, about 1 minute. Using a slotted spoon, transfer to drain on a paper-towel lined baking sheet. While still hot, sprinkle tops with sugar. Serve immediately with crema pura or cream on the side, if desired.

SPICY CHICKEN EMPANADAS (PAULA DEEN)



Spicy Chicken Empanadas (Paula Deen) image

DH and I watched Paula Deen make these today and he's anxious for me to try them now! These were served at Paula's surprise 60th birthday party. Using a rotisserie chicken from the deli and refrigerated pie crust for the dough are great shortcuts.

Provided by mailbelle

Categories     Lunch/Snacks

Time 35m

Yield 10-12 empanadas

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 (4 1/4 ounce) can diced green chilies
1/2 jalapeno, seeded and finely diced (optional)
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie-cooked chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated monterey jack pepper cheese
salt & freshly ground black pepper
prepared pie dough
1 egg, mixed with 1 tablespoon water, for egg wash
peanut oil, for fryer

Steps:

  • Heat vegetable oil in a medium saute pan; add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
  • In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
  • Using a 4-inch ring mold (biscuit cutter), cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
  • Heat a deep-fryer to 325 degrees with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.

Nutrition Facts : Calories 267.9, Fat 18.2, SaturatedFat 7.1, Cholesterol 93.9, Sodium 320.5, Carbohydrate 2.4, Fiber 0.4, Sugar 1.1, Protein 22.8

Tips:

  • Prepare the orange salsa verde ahead of time to allow the flavors to meld. You can store it in the refrigerator for up to 3 days.
  • If you don't have any cooked chicken, you can easily make some by poaching or roasting a chicken breast. Simply season the chicken with salt and pepper, then cook it in a pot of boiling water or in a preheated oven until cooked through.
  • Feel free to adjust the spiciness of the empanadas by adding more or less chili powder to the filling. You can also add a pinch of cayenne pepper for an extra kick.
  • Be careful not to overfill the empanadas, otherwise they will be difficult to seal. You should be able to fit about 2 tablespoons of filling into each empanada.
  • Make sure the empanadas are completely sealed before frying them. This will prevent the filling from leaking out.
  • Fry the empanadas in hot oil until they are golden brown and crispy. This should take about 2-3 minutes per side.

Conclusion:

These spicy chicken empanadas with orange salsa verde are a delicious and easy-to-make appetizer or main course. The empanadas are filled with a flavorful mixture of chicken, vegetables, and spices, and they are then fried until golden brown and crispy. The orange salsa verde is a refreshing and tangy condiment that perfectly complements the empanadas. This recipe is sure to be a hit with your family and friends!

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