Chicken Empanadas

By garciamoss

Ingredients

• 2 Packages of Mini Gusto Discs (20 pieces in total)
• 4 medium size chicken cutlets, about a pound, roughly chopped
• 4 tablespoons of virgin olive oil
• 1 large onion, cut in half and thinly sliced
• 3 cloves of garlic, chopped
• 1 teaspoon red pepper flakes
• 2 tablespoons of Spanish paprika, mine comes from Andalusia.
• 1 tablespoon of cumin
• 1 small jar of roasted red peppers (about 2), roughly chopped.
• 15 Spanish olives, sliced.
• 1 bottle of your favorite wine.

Details

Adapted from hispanickitchen.com

Preparation

Step 1

Heat oil, add onions, garlic, paprika and saute for about 5 minutes. Add chicken and cook for about 20 minutes, add peppers, pepper flakes and olives and heat through. Let cool and refrigerate until next day so that chicken absorbs all the flavors.

Assemble empanadas. Heat vegetable oil in pan and fry these little beauties until golden. Drain on paper towels, open your wine bottle, sit down and just devour them.