Comments on: chicken empanada with chorizo and olives http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/ Sat, 20 Mar 2010 22:11:07 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Otehlia Cassidy http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-351284 Otehlia Cassidy Tue, 23 Feb 2010 03:13:30 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-351284 Oh Yum! I never thought of combining chorizo and chicken. What a great idea, and the olives sound like the perfect compliment. I might cheat and make them with puff pastry until my kids grow up and leave me with some time to cook! Any salsa suggestions? Oh Yum! I never thought of combining chorizo and chicken. What a great idea, and the olives sound like the perfect compliment. I might cheat and make them with puff pastry until my kids grow up and leave me with some time to cook! Any salsa suggestions?

]]> By: v http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-341793 v Sun, 10 Jan 2010 15:32:45 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-341793 Deb, I've already commented before, but I had to comment again....made these again last night and they are SO good!!!! It was a long process, but so delicious!!! Deb, I’ve already commented before, but I had to comment again….made these again last night and they are SO good!!!! It was a long process, but so delicious!!!

]]> By: Kathleen http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-338962 Kathleen Sun, 27 Dec 2009 00:51:47 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-338962 These were awesome. We actually fried some for the sake of time but the baked were just as good as the fried. Thanks so much Deb. These were awesome. We actually fried some for the sake of time but the baked were just as good as the fried. Thanks so much Deb.

]]> By: e http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-330152 e Fri, 06 Nov 2009 10:25:03 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-330152 hm. was stoked about the empanadas but i can see why you're confused...on further inspection that recipe is totally weird... the weird replacement of fat with boiled plantain is suspicious.... bah!! i'm going to improvise my own filling mush of beans and plantains and use a normal dough...i'm picturing it now...gotta go experiment...=) hm. was stoked about the empanadas but i can see why you’re confused…on further inspection that recipe is totally weird… the weird replacement of fat with boiled plantain is suspicious…. bah!! i’m going to improvise my own filling mush of beans and plantains and use a normal dough…i’m picturing it now…gotta go experiment…=)

]]> By: e http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-330150 e Fri, 06 Nov 2009 10:18:37 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-330150 about those plantains...the plantain itself is pretty much never seasoned, save a glop of sour cream on top and the lard it's fried in... =) i bet the combo with the "well seasoned black beans" will be delish. i usually like making black beans with onion and plenty of garlic and various reconstituted dried chiles...perhaps a little cilantro and tomato...i'll report back if i try it but in the meantime i must heartily endorse that recipe's apparent potential! about those plantains…the plantain itself is pretty much never seasoned, save a glop of sour cream on top and the lard it’s fried in… =) i bet the combo with the “well seasoned black beans” will be delish. i usually like making black beans with onion and plenty of garlic and various reconstituted dried chiles…perhaps a little cilantro and tomato…i’ll report back if i try it but in the meantime i must heartily endorse that recipe’s apparent potential!

]]> By: Gigi http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-296082 Gigi Fri, 19 Jun 2009 19:49:21 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-296082 I made these last nite. It took me 4 hours! I didn't mind because I love to get lost in my own world when I cook. My boyfriend hates dark meat bc of the gristle so it took quite a while to remove it all (maybe that's why it took me 4 hours!). The result: absolutely DELICIOUS empanadas!!! The taste of the chorizos and olives was scant, so I think next time I'll double them. There's a place near Junction Blvd (by Queens Center Mall) called Empanada Cafe. They serve Hawaiian Empanadas made of Ham and Pineapple. The best I've ever tried. I think I'm going to experiment, and continue to use your dough. THANK YOU FOR THE RECIPE! I made these last nite. It took me 4 hours! I didn’t mind because I love to get lost in my own world when I cook. My boyfriend hates dark meat bc of the gristle so it took quite a while to remove it all (maybe that’s why it took me 4 hours!). The result: absolutely DELICIOUS empanadas!!!

The taste of the chorizos and olives was scant, so I think next time I’ll double them.

There’s a place near Junction Blvd (by Queens Center Mall) called Empanada Cafe. They serve Hawaiian Empanadas made of Ham and Pineapple. The best I’ve ever tried. I think I’m going to experiment, and continue to use your dough.

THANK YOU FOR THE RECIPE!

]]> By: Nicole http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-285140 Nicole Mon, 18 May 2009 21:59:49 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-285140 For anyone who's afraid of the mystery meat possibility in chorizo, you can buy chorizo seasoning (at least Mexican chorizo seasoning, and at least in Tucson, AZ!) in the Mexican food section of many grocery stores and either add it to some ground meat/TVP of your choice or probably just add some to the dish. Don't be too afraid of it - it's just a sausage! Also, Mexican chorizo worked fine in this dish, although I'm not sure how different in flavor the two are. These were great! I didn't have enough onions on hand, and I was pretty picky about removing all of the skin/fat/gristle etc from the chicken, so I only had enough filling for 12, but they were delicious. They also heat up great in a toaster oven. The dough really held up to the filling - even on the few that leaked during cooking, the dough was sturdy enough to keep the pies hand-friendly. Thanks, Deb! For anyone who’s afraid of the mystery meat possibility in chorizo, you can buy chorizo seasoning (at least Mexican chorizo seasoning, and at least in Tucson, AZ!) in the Mexican food section of many grocery stores and either add it to some ground meat/TVP of your choice or probably just add some to the dish. Don’t be too afraid of it – it’s just a sausage! Also, Mexican chorizo worked fine in this dish, although I’m not sure how different in flavor the two are.

These were great! I didn’t have enough onions on hand, and I was pretty picky about removing all of the skin/fat/gristle etc from the chicken, so I only had enough filling for 12, but they were delicious. They also heat up great in a toaster oven.

The dough really held up to the filling – even on the few that leaked during cooking, the dough was sturdy enough to keep the pies hand-friendly.

Thanks, Deb!

]]> By: tinarina http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-284981 tinarina Mon, 18 May 2009 01:03:02 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-284981 Made these a few days ago and they were great. Someone may have already pointed this out already, but the dough is super-easy to make in the food processor--I highly recommend. Liz C., thanks for reminding me about chimichurri; it's just the right sauce for these empanadas. I've tried a number of chimi recipes but like this the best--quick and easy with no special ingredients: http://www.epicurious.com/recipes/food/views/Chimichurri-231384 Thanks Deb, and empanadas are yet another bun in the oven... Made these a few days ago and they were great. Someone may have already pointed this out already, but the dough is super-easy to make in the food processor–I highly recommend.

Liz C., thanks for reminding me about chimichurri; it’s just the right sauce for these empanadas.

I’ve tried a number of chimi recipes but like this the best–quick and easy with no special ingredients:

http://www.epicurious.com/recipes/food/views/Chimichurri-231384

Thanks Deb, and empanadas are yet another bun in the oven…

]]> By: jeanology http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-276724 jeanology Tue, 28 Apr 2009 22:38:15 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-276724 Well I went with last night's dough and the empanadas turned out perfectly! I do wish I could have crimped the edges as prettily as you did, but the taste is wonderful. I used fresh Mexican chorizo instead of Spanish and that worked out fine. Thanks for the recipe. Well I went with last night’s dough and the empanadas turned out perfectly! I do wish I could have crimped the edges as prettily as you did, but the taste is wonderful. I used fresh Mexican chorizo instead of Spanish and that worked out fine. Thanks for the recipe.

]]> By: deb http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/#comment-276478 deb Tue, 28 Apr 2009 16:29:11 +0000 http://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened#comment-276478 Huh -- I am stumped too! I don't think there should be one. It might get a little hard to work with after 6 hours, but it doesn't mean it can't be softened up with some rolling around. Huh — I am stumped too! I don’t think there should be one. It might get a little hard to work with after 6 hours, but it doesn’t mean it can’t be softened up with some rolling around.

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