Colombian Chicken Empanadas with Aji Picante Dipping Sauce

Name: Colombian Chicken Empanadas with Aji Picante Dipping Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12 empanadas
Cuisine: Appetizer
Ingredients: 2 cups yellow cornmeal (masa harina); 2 cups water; 1 tablespoon vegetable oil; 1 teaspoon salt; 1 pound chicken breast, cooked and shredded; 1 tablespoon olive oil; 1 medium onion, finely chopped; 1 garlic clove, minced; 1 red bell pepper, diced; 1 teaspoon ground cumin; Salt and black pepper to taste; 1/4 cup chicken broth; 1/2 cup fresh cilantro leaves; 2 scallions, chopped; 1 jalapeño pepper, seeded and chopped; 2 tablespoons lime juice; 1/2 cup water; Salt to taste

A delightful fusion of crispy pastry and flavorful filling

These traditional Colombian empanadas are filled with a savory chicken mixture and served with a zesty aji picante sauce.

1 h 30 min
12 empanadas
Intermediate

Ingredients

Empanada Dough

2 cups yellow cornmeal (masa harina)

2 cups water

1 tablespoon vegetable oil

1 teaspoon salt

Chicken Filling

1 pound chicken breast, cooked and shredded

1 tablespoon olive oil

1 medium onion, finely chopped

1 garlic clove, minced

1 red bell pepper, diced

1 teaspoon ground cumin

Salt and black pepper to taste

1/4 cup chicken broth

Aji Picante Dipping Sauce

1/2 cup fresh cilantro leaves

2 scallions, chopped

1 jalapeño pepper, seeded and chopped

2 tablespoons lime juice

1/2 cup water

Salt to taste

Preparation

Marinating the Chicken Filling

Heat oil and sauté aromatics

In a large skillet, heat olive oil over medium heat.

Add onion and garlic

Add onion and garlic; sauté until translucent.

Add chicken and spices

Mix in red bell pepper, shredded chicken, ground cumin, salt, and black pepper; cook for 5 minutes.

Simmer with broth

Pour in chicken broth; simmer until most of the liquid evaporates.

Let the chicken mixture cool before filling the empanadas for easier handling.

Preparing the Aji Picante Dipping Sauce

Combine ingredients

In a blender, combine cilantro, scallions, jalapeño, lime juice, and water.

Blend until smooth

Blend until smooth; add salt to taste.

Chill sauce

Refrigerate until ready to serve.

Cooking Process

Making the Dough

Combine cornmeal, water, vegetable oil, and salt in a bowl; knead to form a smooth dough.

Filling the Empanadas

Roll out the dough; cut into circles. Place a spoonful of chicken filling on each circle and fold in half, sealing edges with a fork.

Do not overfill the empanadas, as they may burst during frying.

Frying the Empanadas

Heat oil in a deep pan; fry empanadas until golden brown on both sides. Drain on paper towels.

For the crispiest empanadas, ensure the oil is hot enough before frying.

Plating & Serving