DrBBQ's Baked Peruvian-ish Chicken Empanadas - Dizzy Pig Craft Seasonings
These baked empanadas are really tasty and they hold well for a few days in the fridge. They make a great tailgate snack or a fun lunch box treat.
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Cooking tools:
- Chef's knife
- Cutting board
- Garlic press
- Stove
- Skillet
- Pot
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spoon
- Fork
- Cookie cutter
- Pastry brush
- Tongs
Ingredients
- 2 lbs boneless skinless chicken thighs
- Dizzy Pig Peruvian-ish Seasoning
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, cut into small dice
- 1 roma tomato, seeded and cut into small dice
- 2 cloves garlic, crushed
- 1 jalapeño, minced (optional)
- 1 Tbsp Dizzy Pig Peruvian-ish Seasoning
- 1 cup chicken broth
- 20 Empanada discs from Goya, or pie dough cut into 5 inch rounds
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