Chicken Tinga Rice Empanadas

Baked Chicken Tinga Rice and Bean Empanadas

INGREDIENTS

• 1 cup low-sodium organic chicken broth
• 1 corn starch
• 1 Tbsp. olive oil
• ¾ cup chopped onion (about 1 medium)
• 1 cup tomato puree
• 1 Tbsp. chili powder
• 2 canned chipotle chili peppers in adobo sauce, finely chopped
• 1 Tbsp. adobo sauce (sauce from the canned chipotle chili peppers in adobo sauce)
• 1 Tbsp. fresh lime juice
• 1 tsp. finely grated lime peel (lime zest)
• 2 chicken breast
• ¼ tsp. sea salt (or Himalayan salt)
• ¼ tsp. ground black pepper
• 15 empanada wrappers
• 1 egg, beaten

INSTRUCTIONS

1. In a medium sauce pan on medium heat add olive oil and chopped onion. Saute until onions are translucent (about 5 minutes)
2. Add tomato puree, chili powder, chipotle chili peppers, adobo sauce, lime juice, lime zest, salt, and pepper and stir to combine.
3. In a separate bowl or glass measuring cup add chicken broth and corn star, whisk until corn starch is dissolved. Add to pan.
4. Add chicken breast to pan turning once so each side is coated in sauce. Bring to a boil and then turn the heat to medium low, cover and cook for 20 minutes or until chicken is cooked through.
5. While chicken is cooking, heat up Stahlbush Island Farms rice and beans in a saucepan with 1-2 tbs of water, stirring occasionally.
6. Shred cooked chicken, add to a bowl with additional sauce from the pan and let slightly cool.
7. Preheat oven to 400F
8. Slightly roll out an empanada wrapper and add 1 tbs of chicken tinga + 1 tbs of rice & beans to the center. Using your finger or a brush, add egg wash to the edges of the wrapper and fold over. Crimp the edges using a fork or your fingers.
9. Brush each empanada with egg wash and bake for 12-15 minutes or until golden brown
10. Serve with Salsa Verde or Chimichurri