Mojo Chicken Empanadas

So, it's been a while and I thought I'd come back with a roar! So, off we go:

Step 1: Marinade Ingredients

• 2 Oranges
• 1 Lemon
• 1 Lime
• 4 Pablanos
• 4 Chicken Breasts

Step 2: Juice 'em

Juice the oranges, lemon and lime, then chop up the pablanos.

Step 3: Marinate the Chicken

Stick the chicken in the bag and let it marinate in the refrigerator for a day.

Step 4: The Poaching Ingredients

• 1 Teaspoon of Cumin Seeds
• 1 Teaspoon of Pepper Corns
• 1 Tablespoon of Paprika
• 1 Tablespoon of Chilli Powder
• 2 cups of Beef or Chicken Stock
• 1/2 a yellow onion, chopped

Step 5: Toast and Saute

Toast the cumin seeds and peppercorns, then toss in a tablespoon of olive oil and the onion. Saute the onion until it's soft, then add 2 cups of beef or chicken stock, then the paprika or chilli powder.

Step 6: Poach the chicken

Toss the chicken in and put a lid on it, let it simmer for about 45 - 60 minutes.

Step 7: Shred it

Once most of the liquid has boiled away, the chicken should be tender enough to easily shred.

Step 8: Empanada Dough

Hopefully, Brendan will tell us how he made it because I'm not sure but whatever recipe he used was delicious.

Step 9: Roll it Out

Step 10: Cut out rounds

Step 11: Fill them

Step 12: Fold them

Step 13: Fry Them

Heat your fry oil to 350 degrees, then fry two empanadas at a time. Fry each for approximately 3 minutes before letting them rest.

Step 14: Let them rest

Once they're cool enough to eat without burning your mouth, enjoy!