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chicken empanada with chorizo and olives

chicken empanada with chorizo and olives Recipe

  • Some of you may know this already, but I suspect newer readers do not; I was dairy-eating vegetarian from the time I was 13 until I was 28 (thats Alex smirking in the corner, he likes to take credit for breaking me of my bacon-eschewing ways), a whopping half of my life (though, sniffle, not for long). If you click over to the recipe index, youll see that in the eight months this Kitchen has been open for business, if you exclude the dessert section, youll find a ratio of 92 vegetarian recipes to 11 meat, poultry or seafood-related ones. Its not hard to make the argument that Im still just not that into that which I once swore off. To this day, I consider meat a side dish and probably always will, and unless that fleshy dish is going to be transcendent or spectacular, Ill probably skip it altogether. What this means is, if chicken cutlets have failed me again and again, its cool. I dont need to fix it, Im not dying to get over it, Ill probably just move on and try other things. (That said, I want to thank
  • ; this brining method is truly the only one thats ever successfully brought cutlets back to life for me, and I need to get back to using it.)
  • 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
  • 1 egg, lightly beaten with 1 tablespoon water
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