Red Palm Oil Chicken Empanadas
Ingredients
Red Palm Oil Chicken
- 1 lb. chicken breast, cubed
- 6 Tbsp red palm oil
- 4 Tbsp chicken stock
- 3 Tbsp coconut sugar (or honey)
- 2 tsp coconut aminos (or soy sauce)
- 2 tsp garlic powder
- 2 tsp arrowroot powder
- 1 tsp salt
Empanada Dough
- 2 cups blanched almond flour
- 1 Tbsp fresh sage (or any herb you want)
- 2 Tbsp coconut oil
- ¼ tsp salt
- 1 egg
Instructions
- Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
- Place flour, sage and salt in food processor and pulse to combine. Add coconut oil and egg and pulse until mixture forms a ball. Wrap the ball of dough in plastic wrap and refrigerate for 30 minutes.
- Heat a wide pan over medium-high heat then add 1 tablespoon of red palm oil to the pan. Add the cubed chicken and cook until the chicken is cooked through, around 10 minutes, stirring occasionally so the chicken doesn’t burn.
- Add the remaining red palm oil to the pan. Once melted, add the arrowroot powder and stir for 30 seconds, until the oil thickens.
- Add the chicken stock, coconut sugar, coconut aminos, garlic powder and salt and simmer the sauce until thick. Remove the pan from the stove to cool slightly.
- Remove the dough from the fridge and roll it out between two pieces of parchment paper.
- Cut out circles of the dough with a cookie cutter, add a tablespoon of the red palm oil chicken to the center of half of the circles and top them with the remaining circles.
- Pinch together the edges of the dough then use a fork to close them tightly. Poke a few holes in the top of each empanada for steam to release while they bake.
- Roll out the scraps to make more empanadas.
- Place the circles on the baking sheet and bake for 12-15 minutes.
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