Chicken with Tomato Sauce [Video+Recipe] Filling for Empanadas

Chicken with Tomato Sauce [Video+Recipe] Filling for Empanadas

Let not your pastelones, empanada, and picaderas be boring for lack of choice. This tasty, juicy filling will make you add it to the favorites list.

Course Dinner, Lunch

Cuisine Dominican

Keyword chicken empanada filling, dominican chicken empanada filling, easy chicken empanada filling recipe, pulled chicken empanada filling

Prep Time 15

Cook Time 45

Total Time 1

Servings porciones

Calories 255kcal

Author Clara Gonzalez

Ingredients

4 chicken breasts (1.8 lb [0.8 kg])
1 teaspoon pepper (freshly-cracked, or ground) (whole)
4 clove garlic
2 teaspoons salt (or more, to taste), divided
1 red onion halved
1 teaspoon oregano (fresh leaves) or ½ teaspoon dry oregano
3 tablespoons olive oil
1 cup tomato sauce
2 sprigs parsley plus extra, minced, for garnish

Instructions

1. Boil

Combine chicken breasts, pepper, garlic, 1 teaspoon of salt, onion, and oregano. Add enough water to cover the chicken.
Boil covered until chicken is very tender (20 - 30 mins), adding just enough water to prevent it from drying out and burning if it becomes necessary.

2. Shred

Cool to room temperature. Remove chicken from the liquid (you can save it and use it as chicken broth). Shred the chicken into very small pieces.

3. Cook

In a skillet heat the oil over medium heat. Add the shredded chicken and cook stirring until it has heated through (about 3 minutes).
Pour in the tomato sauce and parsley, and cook stirring until everything is heated. Season with salt to taste.

4. Serve

Serve warm as a standalone dish, or cool to room temperature before stuffing empanadas and pastelones.

Video

Notes

If you want to save some time, use supermarket roasted chicken for the filling, shred it, and skip the step in which you boil the chicken, proceeding with the remaining steps as instructed.

Nutrition