Empanada De Pollo Recipe

Empanada Filling Preparation

1. 1

   Cook the Chicken

   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken thighs and cook until browned on all sides, about 5-7 minutes.

2. 2

   Sauté Aromatics

   Remove the chicken from the pot and set aside. In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.

3. 3

   Add Aji Amarillo

   Stir in the aji amarillo paste and cook for another minute, allowing the flavors to combine.

4. 4

   Simmer with Broth

   Return the chicken to the pot and pour in the chicken broth. Add salt and black pepper. Bring to a simmer, cover, and cook for about 20 minutes, or until the chicken is cooked through and tender.

5. 5

   Shred the Chicken

   Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, stirring in the chopped cilantro. Cook for an additional 5 minutes, then remove from heat.