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Before you jump to Best Chicken Empanadas / Empanadillas recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.
A lot of us think that comfort foods are not good for us and that we should avoid them. At times, if the comfort food is a sugary food or some other junk food, this is very true. Otherwise, comfort foods may be really nourishing and good for you. Some foods actually do boost your mood when you eat them. If you are feeling a little bit down and in need of an emotional pick me up, try several of these.
Make a trail mixfrom a variety of seeds and nuts. Your mood can be improved by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is because these nuts are loaded with magnesium, which helps to raise serotonin levels. Serotonin is the “feel good” chemical that directs your brain how you feel all the time. The more serotonin in your brain, the happier you’ll feel. Not only that but nuts, particularly, are a great source of protein.
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We hope you got benefit from reading it, now let’s go back to best chicken empanadas / empanadillas recipe. You can cook best chicken empanadas / empanadillas using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Best Chicken Empanadas / Empanadillas:
- Provide Vegetable
- Get 1 clove minced garlic
- Use Meat
- You need 1 lb chicken thighs
- You need Condiments
- Provide 2 tsp adobo
- Prepare 1 packages Goya discos
- Get 1 tsp sriracha
- Get 1 tbsp butter
- Prepare 1 canola oil
- Get 1 1/4 cup water
- Prepare 1 packages sazón
- Prepare 2 bay leaves
Instructions to make Best Chicken Empanadas / Empanadillas:
- Combine chicken, bay leaves, minced garlic, 1/4 cup water, 1 pack of Sazon, 1 tsp of adobo & marinate over night
- Remove the Goya discos from your freezer & allow them time to defrost
- Remove the chicken from the zip lock bag & bake for 30 minutes at 350° F
- Let the chicken cool then shred it by hand or using two forks.
- Combine the chicken, butter, 1 pack of Sazon, 1 dash of adobo (to taste) & sriracha in a shallow pan. Simmer on low heat & stir until all of the ingredients are incorporated & remove from heat.
- In a separate pot or deep fryer heat canola oil to med high heat.
- On a flat surface take each disc & place two Tbsp of chicken into each one. Fold them in half & seal the edges completely using a fork.
- Once the oil is heated fry the empanadillas no more than 5 minutes until golden crisp.
- Be sure to rest them over paper towels or in a strainer to remove the excess oil.
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