Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Poach 500 grams of boneless, skinless chicken thighs in salted water until cooked through, then shred the chicken finely and set aside.

2. 2

   In a large skillet, heat 2 tablespoons of vegetable oil over medium heat, then sauté 1 finely diced large white onion and 2 minced cloves of garlic until fragrant and softened, about 5 minutes.

3. 3

   Add 1 finely diced red bell pepper and 2 finely minced stalks of fresh lemongrass to the skillet, cooking for another 3-4 minutes until the bell pepper starts to soften.

4. 4

   Stir in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 0.5 teaspoon of dried oregano, along with 0.5 cup of chicken broth, then add the shredded chicken and simmer for 5 minutes, allowing the flavors to meld.

5. 5

   Let the filling cool slightly, then add 0.25 cup of chopped fresh cilantro and season with salt and freshly ground black pepper to taste, mixing well.

6. 6

   Place approximately 2-3 tablespoons of the cooled chicken and lemongrass filling onto the center of each of 12 empanada discs, moisten the edges with a little water, fold the disc in half to form a crescent, and crimp the edges with a fork to seal securely.

7. 7

   Heat 4 cups of vegetable oil in a deep pot or fryer to 175 °C (350 °F), then carefully deep-fry the empanadas in batches for 3-5 minutes per side, or until golden brown and crispy.

8. 8

   Remove the fried empanadas with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil before serving warm.