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Empanadas Fritas de Pollo (Bolivia)
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Bolivian Chicken Empanadas (Fried)

These Bolivian empanadas have a crispy crust filled with chicken, vegetables, raisins, and olives.
Course Breakfast, Snack
Cuisine Bolivian
Prep Time 40 minutes
Cook Time 1 hour
Servings 18 empanadas
Calories 206kcal
Author Lizet Bowen

Ingredients

  • Filling:
  • 1.7 pounds chicken breast (666g)
  • 2 medium potatoes diced (approximately 500g)
  • 2 tablespoons vegetable oil
  • 1 chopped onion
  • 2 cloves garlic minced
  • 4 tablespoons chopped fresh parsley
  • 1 diced green pepper
  • 1-1/2 tablespoons dried oregano
  • 1/4 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons salt
  • 2 teaspoons chili powder, if desired
  • 3 diced hard-boiled eggs
  • 1/2 cup chopped green olives
  • 1/2 cup raisins
  • 2 cups chicken broth
  • 1 tablespoon all-purpose flour
  • Dough:
  • 8 cups all-purpose flour (1 kilo)
  • 1 cup butter or lard at room temperature (226g)
  • 3/4 cup sugar (150g)
  • 1 teaspoon salt
  • 1-3/4 cup of water
  • 6 cups of vegetable oil for frying

Instructions

  • For the filling: In a large saucepan add the chicken breast and enough water to cover the chicken. Cook until the chicken is tender. Let it cool enough to handle and shred it. Reserve 2 cups of the broth.
  • Add the potatoes and water to a medium saucepan and cook until tender when pricked with a fork. Drain potatoes and set aside.
  • In a large saucepan, add 2 tablespoons of oil and sauté the onions, garlic, parsley and green peppers over high heat for about 2 minutes.
  • Add the reserved stock (2 cups), shredded chicken, potatoes, oregano, cumin, salt, pepper, chili powder, and green olives. Bring to a simmer and sprinkle 1 tablespoon of flour, stirring constantly. Cook for 3 minutes over medium heat. Remove from heat and add raisins and diced eggs. Mix carefully to avoid breaking eggs.
  • Refrigerate until completely cooled, about 4 hours or overnight.
  • Empanada dough: In a large bowl, add the flour, butter, sugar, and salt. Using your fingers or a pastry blender, mix until crumbly.
  • Add water and mix until the dough comes together. Keep the dough in a zip-lock bag for 10 minutes.
  • Knead the dough until smooth. * Add 1 to 2 tablespoons of water if the dough seems dry. Let the dough rest in a zip-lock bag for 20 minutes.
  • Divide the dough into 18 equal portions. Roll each portion into a ball. Let stand in a zip-lock bag for 5 minutes.
  • How to fill empanadas: Roll and fill one empanada at a time.
  • Using a rolling pin, roll dough into a circle 6 inches in diameter (15cm).
  • Hold the empanada disc in the palm of your hand and place 1/4 cup of cold filling. Make sure the filling does not touch the edges.
  • Fold the dough in half over the filling. Squeeze the edges to seal the empanada.
  • Starting at one corner, press the dough with your thumb and index finger, fold the corner over the edge forming a triangle and press again. Continue until all the empanada is sealed.
  • Using a large skillet, heat the oil over medium-low heat. Around 320 F (160C). Fry the empanadas for 5 minutes (2.5 min. for each side). **
  • Drain on paper towels.
  • Serve hot.

Notes

* The dough can be mixed and kneaded in a kitchenaid (large electric mixer) with the dough hook attached.
** These empanadas can also be baked at 400F (204C) for 20 minutes.
The calories may not be accurate, because when frying empanadas they absorb some of the oil.