Arroz Con Pollo Empanadas Recipe

Recipe By Slurrp

Arroz con Pollo Empanadas are a delicious twist on the classic Latin American dish. These savory turnovers are filled with a flavorful mixture of chicken, rice, and spices, then baked until golden and crispy. The combination of tender chicken, fragrant rice, and a flaky pastry crust makes these empanadas a crowd-pleasing appetizer or main course. Serve them with a side of salsa or guacamole for dipping, and enjoy the delicious flavors of Arroz con Pollo in a convenient handheld form.

4.9
28 Rating -
Rate
Non Vegdiet
40minstotal
30minsPrep
40m.total
30m.Prep
Arroz Con Pollo Empanadas
plan
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ingredients serve

Ingredients for Arroz Con Pollo Empanadas Recipe

  • 1/4 tablespoon Oil
  • 0.13 Onion, Diced
  • 1/4 cloves Cloves Garlic, Minced
  • 1/4 cup Cooked Chicken, Shredded
  • 0.13 teaspoon Cumin
  • 0.13 teaspoon Paprika
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 1/4 cup Cooked Rice
  • 0.06 cup Frozen Peas
  • 0.06 cup Diced Carrots
  • as required Empanada Dough
  • 0.13 Egg, Beaten

Directions: Arroz Con Pollo Empanadas Recipe

Cooking Directions

  • STEP 1.In a large skillet, heat oil over medium heat. Add onions and garlic, and cook until softened.
  • STEP 2.Add chicken, cumin, paprika, salt, and pepper to the skillet. Cook until chicken is cooked through.
  • STEP 3.Stir in cooked rice, peas, and carrots. Remove from heat and let the mixture cool.
  • STEP 4.Preheat the oven to 375°F (190°C).
  • STEP 5.Roll out the empanada dough and cut out circles using a round cookie cutter.
  • STEP 6.Place a spoonful of the chicken and rice mixture onto each dough circle. Fold the dough over to form a half-moon shape and seal the edges with a fork.
  • STEP 7.Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden crust.
  • STEP 8.Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
  • STEP 9.Allow the empanadas to cool slightly before serving. Serve with salsa or guacamole for dipping.
  • STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • You can use store-bought empanada dough or make your own from scratch.
  • Feel free to add additional spices or vegetables to the filling, such as bell peppers or corn.
  • If you don't have a round cookie cutter, you can use a glass or a small bowl to cut out the dough circles.

Storage and Serving

  • Arroz con Pollo Empanadas are best served warm, straight from the oven.
  • They can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the empanadas in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
Nutrition
value
254
calories per serving
5 g Fat5 g Protein46 g Carbs5 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    5g
  • Carbs
    46g
  • Fiber
    5g

MacroNutrients

  • Carbs
    46g
  • Protein
    5g
  • Fiber
    5g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    49mg
  • Iron
    3mg
  • Vitamin A
    149mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    27mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    48mg
  • Manganese
    < 1mg
  • Phosphorus
    84mg
  • Selenium
    < 1mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp