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Guajillo Chicken Empanada recipe

Guajillo Chicken Empanadas with Marigold Crema

Author Vianney Rodriguez

Ingredients

  • For chicken:
  • 2 pounds boneless skinless chicken breasts
  • 1 large onion thinly sliced
  • 2 garlic cloves minced
  • 2 dried guajillo chiles, stems and seeds removed
  • 1 teaspoon ground cumin
  • 1 (15oz.) can diced tomatoes, with their juice
  • 2 cups chicken broth
  • For Empanadas:
  • 12 (5 inch or 6 inch) Empanada Dough discs, found in the freezer aisle, defrosted as per packaging instructions.
  • 1 egg, beaten with 1 tbsp water
  • For Marigold Sauce:
  • 2 tbsp butter
  • 1/4 cup onions
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/2 cup dried, edible marigold leaves
  • 1 cup cream

Instructions

  1. For chicken:

  2. Place the chicken in the bottom of a 4-6 qt slow cooker.

  3. Scatter on the onions, garlic, dried chiles and cumin.
  4. Add the tomatoes and broth and cover.
  5. Cook on high for 4-5 hours or low for 7-8 hrs.
  6. Remove from slow cooker, shred, and use to make empanadas.

  7. For empanadas:

  8. Heat oven to 375°F.

  9. Place discs on cutting board.

  10. Spoon chicken filling onto center of discs.

  11. Brush edges of dough with egg wash.

  12. Fold dough into half-moon shape; gently press down edges to seal with a fork to seal.

  13. Repeat with remaining ingredients.

  14. Divide empanadas among baking sheets, leaving 1½” space between each empanada.

  15. Brush tops of empanadas with remaining egg wash.

  16. Cook until pastries puff, turn golden brown and filling is hot, about 20 minutes.

  17. While empanadas are baking make marigold sauce.

  18. To a pan over medium-high heat add butter.

  19. Saute onion until light and translucent, then add salt, pepper and dried marigolds. Stir to combine, cook over low heat for 3 minutes. Served warm over empanadas.