Colombian Chicken Empanadas
A rainy Saturday in my kitchen sent me searching for the golden, crackly Colombian empanadas I first ate from a paper bag at a neighborhood festival. I loved how the crisp corn shell gave way to…
Ingredients
- 2 cups precooked yellow corn flour
- 4 1/2 cups warm water
- 2 teaspoons fine salt
- 1 pounds boneless, skinless chicken thighs
- 1 large russet potato
- 2 Roma tomatoes
- 3 scallions
- 1 teaspoon ground cumin
- 6 cups vegetable oil
- 1 lime
Instructions
- Set a large pot, a 12-inch skillet, a medium bowl, a rolling pin, a 5-inch bowl or cutter, a baking sheet, and a deep Dutch oven or heavy saucepan on the counter before beginning. Peel the potato and cut it into 1/2-inch cubes; finely dice the tomatoes and scallions, keeping the pale and dark green portions together. Pat the chicken thighs dry so they poach cleanly, and keep the lime for serving rather than mixing it into the filling.
- Place the chicken thighs in the large pot with 3 cups of the water and 1/2 teaspoon of the salt. Bring to a gentle simmer over medium heat, then reduce to medium-low so only small bubbles break the surface. Cook uncovered for 14 to 16 minutes, turning once, until the thickest thigh reaches 165°F and the meat pulls apart easily when pressed with a fork. Transfer the chicken to a plate, reserving 1 cup of the poaching liquid, and shred the meat finely once it is cool enough to handle.
- While the chicken cooks, place the potato cubes in a small saucepan, cover with cool water, and bring to a boil over high heat. Reduce to medium and simmer for 8 to 10 minutes, until a knife enters the center with slight resistance but the cubes still hold their shape. Drain thoroughly and let them steam-dry for 2 minutes; excess water will make the empanada filling split the dough.
- Heat the skillet over medium heat and add 1 tablespoon of the vegetable oil. Add the diced tomatoes, scallions, cumin, and 1/2 teaspoon of the salt. Cook for 6 to 8 minutes, stirring every minute, until the tomatoes collapse into a thick, glossy mixture and the raw scallion aroma has mellowed. Stir in the shredded chicken and potato, add 1/4 cup of the reserved poaching liquid, and cook for 3 minutes more; the filling should be moist enough to hold together but not wet. Remove from the heat and cool for at least 15 minutes so it does not soften the dough.
- Make the dough in the medium bowl by whisking the corn flour with the remaining 1 1/2 teaspoons salt. Pour in 1 1/2 cups warm water and stir with a wooden spoon until no dry flour remains. Knead in the bowl for 2 minutes, adding the remaining warm water 1 tablespoon at a time only if the dough feels crumbly; it should resemble soft modeling clay, feel smooth rather than sticky, and show no cracks when squeezed.
- Cover the dough with a damp kitchen towel and let it rest for 10 minutes. This pause hydrates the corn flour fully, making the rounds flexible enough to seal instead of splitting in the oil. If the dough develops dry edges during the rest, knead in 1 teaspoon of warm water with wet fingers; if it feels tacky, knead in 1 teaspoon of corn flour.
- Cut a quart-size zip-top bag open along both long sides to make a plastic sheet. Divide the dough into 16 equal pieces, about 2 tablespoons each, and keep the unused pieces covered. Place one piece between the plastic sheets and press or roll it into a 5-inch round about 1/8 inch thick, lifting the plastic occasionally to prevent wrinkles. Put 1 1/2 tablespoons of cooled filling just below the center, fold the dough over it to make a half-moon, and press out any trapped air.
- Seal each empanada by pressing the edges firmly with your fingertips, then crimping the curved edge with the tines of a fork. Inspect the seam for thin spots or cracks and patch them with a tiny piece of dough moistened with water. Arrange the finished empanadas on the baking sheet in a single layer and keep them covered with a towel; the shaped pastries can rest for up to 30 minutes while the oil heats.
- Pour the remaining vegetable oil into the Dutch oven to a depth of at least 2 inches, leaving several inches of headroom, and heat over medium-high until it reaches 350°F on a clip-on thermometer. Without a thermometer, test with a small scrap of dough: it should rise immediately and bubble steadily without turning dark within 30 seconds. Fry 3 or 4 empanadas at a time for 3 to 4 minutes per side, turning once with tongs, until the shells are deep golden yellow, rigid, and audibly crisp.
- Transfer the fried empanadas to a wire rack set over a baking sheet rather than directly onto paper towels, which can trap steam and soften the bottoms. Let them drain and cool for 3 minutes before serving; the shell will firm as it rests while the filling remains hot. Cut the lime into wedges and arrange the empanadas on a wide platter, leaving space between them so guests can pick them up without crushing the crust.
Watch the Colombian Chicken Empanadas cooking video
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