This tasty chicken empanada is like an onion; it has layers.
1 bunch cilantro
1 Anaheim pepper
1/2 large white onion
2 cloves garlic
2 pounds boneless skinless chicken breast
1 tablespoon cumin
2 tablespoons oil
8 ounces tomato sauce
1 cup white vinegar
1/2 cup water
1/4 cup white sugar
1/4 cup kosher salt, plus more for seasoning
1 bay leaf
1 1/2 tablespoons black peppercorns
1/4 cup Mexican oregano
1 red onion, sliced
4 medium carrots, sliced
1 can pizza dough
15 ounces quesadilla cheese
1 cup manzanilla olives with pimentos, chopped
1 egg, beaten
Preheat oven to 350 degrees.
In a food processor, blend half the cilantro, Anaheim pepper, garlic and white onion until smooth. Set aside.
Season the chicken with salt, pepper and cumin.
In a large skillet, heat two tablespoons oil and sear the chicken on both sides. Transfer the chicken breasts to a 9 by 9 inch baking pan. Add the blended pepper mixture and tomato sauce to the baking pan and bake for 45 minutes to an hour.
While the chicken is baking, make the quick pickles. In a small saucepan, heat the vinegar, 1/2 cup of water, the white sugar, salt, bay leaf, black peppercorns and oregano until it comes to a boil. Pour the boiling liquid over the sliced carrots and onions and let sit at room temperature until it is time to assemble the pie.
When the chicken is done baking, let cool until you are able to work with it. Using two forks, shred the chicken.
Roll out the can of pizza dough into an 8-inch springform pan. Cover the bottom with half the shredded quesadilla cheese, then the shredded chicken, drained pickled carrots and onions, chopped olives and the rest of the cheese. Fold over the corners and using egg wash, seal the top. Crimp the edges of the pizza dough using a fork. Brush the top with egg wash again.
Bake at 350 for 30 minutes or until golden brown. Slice and serve!
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