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from Joe's cookbook

chicken empanada with chorizo and olives | smitten kitchen

TAGS:
chicken

     






Links:
smittenkitchen.com


Ingredients:
  • 4 1/2 cups unbleached all-purpose flour (I swapped 1/2 cup with whole wheat flour)
  • 3 teaspoons salt
  • 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 2 large eggs
  • 2/3 cup ice water
  • 2 tablespoons distilled white vinegar
  • 3 whole chicken legs, including thighs (2 to 2 1/4 lb total)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 1/2 tablespoons extra-virgin olive oil
  • 2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
  • 2 large garlic cloves, minced
  • 2 Turkish bay leaves or 1 California
  • 1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
  • 1/2 teaspoon Spanish smoked paprika (not hot)
  • 1/4 cup chopped pitted green olives
  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • Preparation:

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      modified: 2012.02.26 | created: 2012.02.26





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