Chicken Empanada With Chorizo and Olives
Photo © Deb Perelman
- 4 1/2 cups unbleached all-purpose 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
- Produce
- Onions, large (2)
- Meat
- Chicken legs, whole (3)
- Spanish chorizo (1/3 cup)
- Canned Goods
- Chicken broth, reduced-sodium (1/2 cup)
- Condiments
- Distilled white vinegar (2 tablespoons)
- Green olives, pitted (1/4 cup)
- Cooking & Baking
- All-purpose flour, unbleached (4 1/2 cups)
- Black pepper (1/4 teaspoon)
- Garlic cloves, large (2)
- Olive oil, extra-virgin (4 1/2 tablespoons)
- Salt (4 teaspoons)
- Spanish smoked paprika (1/2 teaspoon)
- Drinks
- Ice water (2/3 cup)
- Dairy
- Butter, unsalted (2 sticks)
- Refrigerated
- Egg (1)
- Eggs, large (2)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
- Other
- 2 Turkish bay leaves or 1 California
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published April 30, 2007 (5 years ago).
114 people saved this recipe.
