Chicken Empanadas De Jigote (Bolivia)

History: A pie is a food consisting of a filling of meat, ham, chicken, ricotta cheese or other products, enclosed in a mass produced in the manner of bread dough, usually wheat, but can be made with corn and other cereals and sometimes with the addition of some fat (oil or butter). It is a food that is produced in almost every country in the world. Also called cakes or cupcakes have a source as old as bread (2,500 BC), his birthplace is Persia, it is likely that the onset of the eating habits has been the harsh climate of their origin, the desert heat which forced men to invent a way to protect food from being exposed to the weather, already the spices and condiments to make them much more palatable allow better conservation and help in many cases to the digestion. Researching the Bolivian empanadas have been surprised by the variety and rich cuisine of the same. At least we knew at least 12 varieties within which is chicken patties (jigote) that also carry along with chicken meat.

Jigote Ingredients For the Chicken: 500 Grs. Shredded Chicken 250 Grs. Ground beef 1 onion, finely chopped 1 cup chicken broth 8 hard-boiled eggs, sliced ​​1 bottle stuffed olives 1 kg potatoes cooked and diced 1 tbsp chopped yellow pepper crushed 1 sprig of parsley, finely chopped 1 tsp oregano, ½ teaspoon salt to the sauce ; ¼ to ¼ teaspoon ground beef black pepper 6 tablespoons olive oil (for sauce) 4 tablespoons corn oil (for boiling potatoes)

Ingredients For the Dough: 8 cups flour 2 eggs 1 liter warm boiled water 3 tablespoons sugar 1 teaspoon salt 2 tablespoons melted butter For Empanadas Ingredients: 2 kg of chicken and meat Jigote 3 kg dough empanadas Bolivian Clear of 4 eggs to seal the edges of the oil enough to fry empanadas absorbent paper to drain Jigote pies Chicken Preparation: In a large saucepan with enough water and some oil and salt, put the peeled boiled potatoes and when tender, remove from heat, cut into ½ cm cubes, please reserve Clean the chicken, put it into another pot to boil until tender meat, and when reserve soft cup chicken broth, remove the chicken bones and cartilage so that it is the meat sticks, reserved for later use Put some salt and pepper to the meat in a pan put 4 tablespoons of oil, heat it and stir the meat, fry the meat over high heat for 4 to 5 minutes while removing it in a saucepan place the cup of broth, shredded chicken and incorporate the fried ground beef, stir well to unify the meat and simmer for 5 to 6 minutes Add the potatoes to the meat mixture and stir until unify Besides all the ingredients in a pot put olive oil and immediately the garlic cook 1 minute Add the onion together with the oregano, parsley, yellow pepper, salt and pepper, cook for 4 minutes over medium heat Stir the mixture meat to sauce, stir well until all ingredients unite jigote and cook for 5 minutes over medium low heat, let stand until dough preparation use: In the bowl of a blender, place all liquid ingredients, salt and the sugar at medium speed beat flour Stir in a little by little while the mixer is mixing all the ingredients When the dough is completely smooth, remove it from the mixer; empolvoré flour the surface on which it will stretch the dough, stretch the dough with hands and knead it a bit on the table and let it stand in a warm place for two hours Preparation of Empanadas: Divide dough into 24 balls of equal weight on a floured surface extends a ball of dough until thick ½ inch or so, place 1 to 2 tablespoons of jigote or chicken stew, add 1 olive and one or two slices of boiled egg, Beat the egg whites and with the help of a brush, brush the edges of the dough so that A better adhere the ends of the dough so as to form a crescent, squeeze the ends and Repulgue - termination edge of the pie - or thicker Repeat this procedure for each of the 23 balls remaining mass Fry in hot oil to cover half of the pie, place the paper towel in a tray and serve drain the hot empanadas Write to juliopena@dalilasgourmet.com or contact us at our website: www.dalilasgourmet.com

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