Chicken Empanada with Chorizo, Raisins, and Olives

Name: Chicken Empanada with Chorizo, Raisins, and Olives
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Spanish, European
Ingredients: 0 teaspoons black pepper; 118 milliliters dry white wine; 2 larges garlic cloves, minced; 59 milliliters golden raisins; 59 milliliters chopped pitted green olives; 118 milliliters reduced-sodium chicken broth; 5 Tbsps extra-virgin olive oil; 2 larges onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips; 1 teaspoons Spanish smoked paprika (not hot); 454 grams frozen pizza dough, thawed; 1 teaspoon salt; 79 milliliters finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired); 2 Turkish bay leaves or 1 California; 3 whole chicken legs, including thighs (2 to 2 1/4 pounds total)

You can never have too many European recipes, so give Chicken Empanada with Chorizo, Raisins, and Olives a try. Watching your figure? This dairy free recipe has 268 calories, 10g of protein, and 14g of fat per serving. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 3 hours. Head to the store and pick up garlic cloves, chorizo, olive oil, and a few other things to make it today.

Instructions

Pat chicken dry and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes.

Ingredients you will need

Bay Leaves

Whole Chicken

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add chorizo and paprika and cook, stirring, 1 minute.

Ingredients you will need

Chorizo

Paprika

Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.

Ingredients you will need

Whole Chicken

Raisins

Olives

Broth

Wine

Equipment you will use

Frying Pan

Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.

Ingredients you will need

Salt And Pepper

Heavy Cream

Bay Leaves

Meat

Sauce

Equipment you will use

Frying Pan

Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

Oven

Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Rolling Pin

Baking Pan

Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water.

Ingredients you will need

Spread

Dough

Water

Roll out remaining dough in same manner, then arrange over filling and press edges together to seal.

Ingredients you will need

Dough

Roll

Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.

Ingredients you will need

Roll

Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more.

Ingredients you will need

Crust

Cooking Oil

Equipment you will use

Oven

Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.

Ingredients you will need

Cooking Oil

Equipment you will use

Spatula

Oven

Frying Pan

Cut empanada into squares and serve warm or at room temperature.

• Filling can be made 2 days ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before using.• Empanada can be made 4 hours ahead and kept, uncovered, at room temperature. If desired, reheat in a preheated 375°F oven 15 minutes.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

0teaspoons

black pepper 118milliliters

dry white wine 2larges

garlic cloves, minced 59milliliters

golden raisins 59milliliters

chopped pitted green olives 118milliliters

reduced-sodium chicken broth 5Tbsps

extra-virgin olive oil 2larges

onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips 1teaspoons

Spanish smoked paprika (not hot)454grams

frozen pizza dough, thawed 1teaspoon

salt 79milliliters

finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)2

Turkish bay leaves or 1 California 3

whole chicken legs, including thighs (2 to 2 1/4 pounds total)

Recommended wine: Tempranillo, Albarino, Grenache

Spanish on the menu? Try pairing with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Abadia Retuerta Pago Negralada Tempranillo with a 5 out of 5 star rating seems like a good match. It costs about 123 dollars per bottle.