Bell Pepper Chicken Bake (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Fresh cilantro (2 tablespoons, chopped up small)
02 -
Yellow or orange bell pepper (1, finely diced)
03 -
Red bell pepper (1, cut into tiny pieces)
04 -
Onion (½ cup, chopped finely)
05 -
Extra virgin olive oil (2 tablespoons)
06 -
Garlic cloves (4, minced)
→ Filling
07 -
Chicken bouillon (2 teaspoons)
08 -
Kosher salt (½ teaspoon)
09 -
Tomato paste (1 tablespoon)
10 -
Onion powder (1 teaspoon)
11 -
Garlic powder (1 teaspoon)
12 -
Cooked chicken breast, shredded (2 cups, around 1½ pounds)
→ Assembly
13 -
Egg (1, used for brushing dough)
14 -
Empanada dough wraps (10, homemade or store-bought, 6-inch round)
# Instructions:
01 -
Set oven rack in the middle, heat it to 375°F, and line a baking pan with parchment paper.
02 -
Warm up olive oil in a big frying pan over medium. Soften peppers and onions in it for about 5 minutes, then toss in garlic and cilantro for another minute.
03 -
Add chicken, bouillon, seasonings, tomato paste, and a cup of water. Let it simmer down until most of the water is gone but it’s still a little juicy (5-8 minutes).
04 -
Spoon ⅓ cup of the filling onto half of each dough circle, leaving a thin edge (about ¼ inch).
05 -
Use the egg wash (1 beaten egg with a spoon of water) to coat the edges, fold the dough in half, and crimp the edges with a fork.
06 -
Put the empanadas on the lined sheet, brush them with more egg wash, and bake them for 35 minutes until they’re crisp and golden.
# Notes:
01 -
You can make your own dough or use store-bought (Goya is a good choice).
02 -
Keep the filling slightly juicy but not runny when you’re putting them together.
03 -
Make sure to seal the edges well, so nothing spills out in the oven.