Friday, November 20, 2009

Chicken Empanadas

8 oz. skinless boneless chicken breasts (cut into 1/2" cubes)
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
1/4 cup water
2 T. raisins
2 T. chopped fresh parsley
1 T. tomato paste
1 T. chopped pimento stuffed green olives
1 garlic clove, minced
1/2 t. ground cumin
2 T. dry breadcrumbs

36 potsticker wrappers
1 large egg

2 cup oil

Combine and cook first 6 ingredients. Transfer to food processor and add remaining ingredients. Wrap with potstick wrappers and use egg to seal. Fry till golden brown. Drain on paper towels and serve with various dipping sauces

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