Chicken Empanadas with Cilantro Crema

Directions

• Generously salt the chicken thighs on both sides.
• Heat a pot over medium/high heat and add about 1 tbsp of oil. Once heated, add the chicken thighs and brown for 6 minutes on each side. Remove them from the pot and set aside.
• Reduce the heat to medium and add the onions, bell peppers, and serrano chili. Sauté until the vegetables are soft and fragrant, about 5–7 minutes. Stir in the garlic and cook for another minute until aromatic. Add the diced tomatoes, followed by 1/2 tablespoon of salt and 1/2 tablespoon of cumin. Mix well to combine.
• Add back in the browned chicken thighs, then pour in 4 cups of chicken broth. Bring to a boil, then cover and reduce to a simmer. Let it cook for 15 minutes. After 15 minutes, add the diced potatoes, cover, and cook for another 15 minutes.
• After the potatoes have cooked, use a slotted spoon or strainer to separate the meat and veggies from the broth. Set aside the meat and veggie mixture; this is your empanada filling. Let this cool while you make the dough.
• For the dough, add flour and salt to a large bowl and whisk. Add the room temperature butter and mix well with your hands until you achieve a “sandy” texture. Slowly add the water and knead until the dough is no longer sticky. Cover with a towel and let the dough sit at room temperature for about 30 minutes.
• Meanwhile, prepare the cilantro lime crema. In a food processor, add the ingredients listed and pulse until smooth. Place in the fridge until you’re ready to use.
• Once the dough is ready, it should be soft and smooth, but not elastic. Divide the dough into 12 equal-sized balls. Roll out each dough ball into 6-inch discs.
• Add about 2 tbsp of filling to each disc. Fold the dough over, creating a taco, and press firmly. Seal the empanada with a fork or by using the “braid” technique. Repeat until you have 12 empanadas.
• In a large, heavy-bottomed pot, heat 2–3 inches of oil to 350°F. Working in batches to avoid overcrowding, carefully lower the empanadas into the hot oil. Fry for 4–5 minutes, flipping halfway through, until they’re golden brown and crispy.
• Transfer the fried empanadas to a wire rack to drain and cool slightly. Serve warm with Cilantro Lime Crema on the side—and enjoy!