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Barbecue Chicken Empanadas
Barbecue Chicken Empanadas

Before you jump to Barbecue Chicken Empanadas recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers and hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. Unless everyone begins to start living a lot more green we won’t be able to correct the problems of the environment. These kinds of modifications need to start taking place, and each individual family needs to become more environmentally friendly. Continue reading for some approaches to go green and save energy, largely in the kitchen.

Changing light bulbs is definitely as good a place to start as any. This will go outside of the kitchen, nevertheless that is okay. Compact fluorescent lightbulbs are usually energy-savers, and you must use them instead of incandescent lights. Although costing a little more originally, these types of bulbs last as long as ten of the standard type as well as using a lot less energy. Utilizing these kinds of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. Along with different light bulbs, you should learn to leave the lights off when they are not needed. The kitchen lights in particular are often left on the whole day, just because the family tends to spend a lot of time there. This also occurs in the rest of the house, but we’re trying to save money in the kitchen. Try keeping the lights off if you don’t absolutely need them, and see how much electricity you can save.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. It is reasonably straightforward to live green, all things considered. A lot of it really is merely making use of common sense.

We hope you got benefit from reading it, now let’s go back to barbecue chicken empanadas recipe. To cook barbecue chicken empanadas you need 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook Barbecue Chicken Empanadas:
  1. You need Bone-in chicken breasts (about 2 cups shredded)
  2. Prepare Corn on the cob (to yield about 1/2 cup kernels)
  3. Provide Olive oil
  4. You need medium Potatoes, peeled and diced (about 1 cup)
  5. Use small Sweet onion, finely chopped (about 1/4 cup)
  6. Use Fresh jalapeno, seeded and finely chopped, (about 2 tablespoons)
  7. You need large Garlic cloves, minced
  8. Take Barbecue Sauce
  9. You need Egg white
  10. You need Empanada discs (14 ounce package, found in frozen section of most markets), thawed overnight in refrigerator or a couple of hours on countertop (leave in package to thaw).
  11. Provide Few springs fresh cilantro for garnish
Instructions to make Barbecue Chicken Empanadas:
  1. Place chicken in a large stock pot and add water to cover chicken. Bring to a boil, then immediately turn heat to low. Simmer for 20 minutes. Turn off heat, remove chicken from water and place on a plate to cool. Once cooled, pull chicken from bones into fine shreds. Measure out 2 cups and set aside. *Note: Do NOT overcook chicken, or the meat will be chewy. It will continue to cook during baking.
  2. Heat a heavy cast iron grill pan over high heat and add corn, turning cobs frequently until blackened in several spots, about 4 minutes per 4 sides. Remove from pan, let cool. Slice kernels from cobs and measure out 1/2 cup and set aside.
  3. Heat large saute pan over medium heat and add 1 tablespoon olive oil. Add diced potatoes and stir fry for approximately 10 minutes, until potatoes are soft and golden brown. Add chopped onion and chopped jalapeno and stir fry for an additional 5 minutes. Add minced garlic and continue to stir fry for another 2 minutes, so as not to burn the garlic.
  4. Lower heat to medium low, add shredded chicken, corn kernels, and 1 cup of barbecue sauce to pan and gently fold ingredients together to cover with sauce. Simmer mixture for about 5 minutes. Turn off heat and allow mixture to cool in pan.
  5. At this point, preheat oven to 350°F.
  6. Gently separate dough disks and, using a rolling pin, place each disc on a piece of wax paper and roll each disc out until each is about 1 inch larger in diameter. Scoop out 1/4 cup of filling and spread horizontally along the center of each empanada disc. Gently bring the bottom edge over the filling and press to the top of the disc to form a semi-circle and press firmly together to seal. Starting from one corner of the empanada to the other end, pinch to seal or simply crimp together with a fork. Set side-by-side down the length of a parchment-lined half baking sheet. You should have 10 filled empanadas with leftover filling that will go well as a topping over rice.
  7. Whip egg white until foamy and, using a pastry brush, lightly brush tops (including crimped parts) of each filled empanada.
  8. Bake at 350°F for 20 minutes, until tops of empanadas are golden brown.
  9. Remove from oven, let cool for 5 minutes, and serve.
  10. *Serve alongside barbecue rice and garnish with fresh cilantro.
  11. Note: Filling can be made ahead and stored in the refrigerator overnight.

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