Lunch · 60 min · argentinian

Empanadas de Pollo

This is the kind of Argentinian lunch you’ll make on repeat — pizza dough and chicken thighs, 60 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 480 g Pizza dough
• 1 lb Chicken thighs
• 1 Onion
• 1 Red bell pepper
• 4 oz Cream cheese
• 1 tsp Paprika
• 1/4 cup Chicken broth

Steps

1. Poach the chicken thighs in salted water 20 minutes until cooked through; shred finely once cool enough to handle.
2. Soften the onion and bell pepper, add the shredded chicken, paprika, and broth, and simmer 5 minutes until juicy; chill the filling.
3. Dot the cooled filling with small bits of cream cheese for molten pockets in every bite.
4. Fill, crimp with the repulgue, and bake at 400°F for 20 minutes until golden.
5. Cool 5 minutes on the tray — the cream cheese centers stay lava-hot longer than you expect.

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