Bell Pepper Chicken Pockets (Printable Version)
# What You'll Need:
→ Core Components
01 -
Good olive oil (2 tbsp)
02 -
Diced onion (½ cup)
03 -
Chopped red bell pepper (1)
04 -
Diced yellow or orange bell pepper (1)
05 -
Finely chopped garlic (4 cloves)
06 -
Chopped fresh cilantro (2 tbsp)
→ Meat Mixture
07 -
Pulled chicken breast (2 cups, roughly 1½ lbs)
08 -
Chicken stock cube (2 tsp)
09 -
Tomato concentrate (1 tbsp)
10 -
Dried onion (1 tsp)
11 -
Dried garlic (1 tsp)
12 -
Sea salt (½ tsp)
→ Putting Together
13 -
Round empanada wrappers (10, bought or handmade, 6-inch circles)
14 -
Whole egg (1, for brushing)
# Preparation Steps:
01 -
Set your oven rack in the middle and warm it to 375°F. Cover your baking tray with parchment
02 -
Warm olive oil in a wide pan on medium. Stir in diced onion and peppers till tender (around 5 minutes), then mix in garlic and cilantro and cook another minute
03 -
Stir in chicken, stock cube, tomato concentrate, spices, and 1 cup water. Let it bubble until most water goes away but stuff stays juicy (5-8 minutes)
04 -
Drop a big ⅓ cup of filling onto half of each wrapper, leaving a small edge
05 -
Wet the edges with egg mix (beaten egg with 1 tbsp water), fold over, and press down with a fork
06 -
Arrange on your tray, brush tops with leftover egg mix, and bake for 35 minutes till they turn golden
# Additional Tips:
01 -
You can grab premade wrappers at the store or make your own (try Goya brand)
02 -
Your filling should be damp but not dripping when you wrap it up
03 -
Make sure to press edges firmly so nothing leaks out while cooking